How To make Chicken with Apricots, Sweet Potatoes, and Prunes

Roasted chicken with prunes recipe/Chicken karasia recipe/Prunes recipe

Roasted chicken with prunes recipe/Chicken karasia recipe
Prunes recipe

Ingredients
2 whole chicken
1 tbsp chicken spices
1 tbsp mixed spices
1 tbsp cumin
1 tbsp pabrika
1/2 tbsp black pepper
2 tbsp salt
2 tbsp olive oil

pyrex ingredients
1 cup water
1/2 cup olive oil
1/4 cup vinegar
1/2 tsp cumin
1/2 tsp coriander
1tsp salt
1/2 tsp pabrika
1 tsp rose mary
1 tsp dry mint
5 pcs blend karasia(1/2 cup water)
1 cup karasia(prunes)

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Chicken Tagine Mchermel / طاجين الدجاج مشرمل - CookingWithAlia - Episode 409

This chicken tagine with olives and preserve lemons is a staple recipe in every Moroccan home :-)
WRITTEN RECIPE:

INGREDIENTS
- 1.5 kg chicken (cut into pieces or just thighs)

Ingredients for Chicken Marinade:
- Saffron water: A large pinch of saffron + 1 cup of warm water. You can store up to 1 month in the fridge.
We will use 1 teaspoon of saffron water.
- The pulp of 1 large preserved lemon (or 2 small ones)
- A handful of fresh cilantro and parsley
- 2 large garlic cloves
- 2 teaspoons ground paprika
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cumin
- 1/4 teaspoon of pepper
- 2 tablespoons of olive oil

Ingredients for the tagine:
- 2 onions (grated)
- 2 tablespoon olive oil
- Pinch of salt and ground turmeric
- 1 tablespoon fresh lemon juice
- Handful of green olives
- The skin of 1 preserve lemon (cut into quarters)

STEPS:
Preparing the ingredients
1- First, let’s prepare saffron water. Soak the saffron threads in some warm water for 10 minutes. This method boosts the saffron flavors and is economical as you can store this flavored water and use it when needed.
2- Quarter the preserved lemon. Separate the pulp from the skin. Finely chop the pulp and reserve the skin for later.
3- Finely chop the parsley and cilantro.
4- Grate the garlic cloves

Marinating the chicken
5- Now we are ready, let’s make the charmoula! In a large bowl combine: the chopped parsley and cilantro, chopped preserved lemon pulp, garlic, ground paprika, ginger, cumin, pepper, saffron water, and olive oil. Mix well.
6- Place the chicken in the charmoula marinade and massage into the flesh. I am using only chicken tights, but you can use any other chicken parts.
7- Cover and refrigerate for at least 1 hour or overnight.

Setting the tagine
8- Peel and grate the onions. Finely chop the leftover onion pieces.
9- Drizzle olive oil in the bottom of the tagine and cover with the onions.
10- Sprinkle a little bit of salt and turmeric over the onions.
11- Add the chicken over the onion bed, and cover with any leftover charmoula.

Cooking the tagine
12- When cooking in a traditional tagine over the stove, use a heat diffuser to avoid burning and cracking the bottom of the tagine. It’s a must!
13- On low-medium heat, place the diffuser first, then the tagine on top of it. Cover and cook for around 15-20 minutes until the onions and chicken release their juices and the liquids start simmering.
14- Then, reduce the heat to low, cover the tagine, and cook until the chicken is tender. This can take 1 hour or more, depending on the chicken parts and quality of your tagine. Very important – make sure that the heat is low.
15- Add the lemon juice and green olives to the sauce.
16- Top the chicken with the preserved lemon skins.
17- Taste your sauce and add salt if necessary – we wait until the end to add salt, because the preserved lemons in the charmoula are already salty!
18- Do not cover the tagine, and continue cooking for another 15 minutes or so, until the liquids have evaporated and the sauce has thickened.

Serve immediately with crusty bread. Bon appetite!

* If you'd like to watch a Dada (traditional Moroccan cook) make this dish, check out this video:

Citrus Chicken Tagine with Olives and Apricots

The recipe:
Shop the market:

Our Citrus Chicken with Apricots and Olives! To achieve juicy and succulent chicken, we like to use our organic bone-in chicken thighs. We flavour the meat with our own Moroccan Spice blend which combines garam masala, coriander, and thyme. Paired with orange slices and apricots, this is an easy to make and satisfying dinner.

Master Chef Hamid - How to make authentic Moroccan Tagine

Moroccan Chicken Tagine

Chicken braised in a spice infused sauce with chickpeas and dried apricots. Just - YUM!

Za'atar Roast Chicken with Olives & Prunes

Za’atar roast chicken is a flavorful one-pan dinner that is full of flavor. It takes a few minutes to put together which makes this dish perfect for a weeknight dinner yet, fancy enough for a nice dinner party. Za’atar on its own packs a punch with the Mediterranean flavors of thyme, oregano, sumac, and sesame. The prunes and olives take it to another level with some sweetness and earthy goodness.

Print this recipe here:

1 chicken (3.5-4 lbs.) cut into quarters
¼ cup olive oil
¼ cup fresh lemon juice
1.4 cup fresh orange juice
4-5 large garlic cloves, grated
2-3 tablespoons harissa or pureed roasted red peppers
The spices:
• 4 heaping tablespoons za’atar
• 2 tablespoons sumac
• 1-1.5 teaspoons salt
• 1 teaspoon ground cumin
• Crushed red pepper flakes, to taste
1 cup prunes, dried apricots, or dried figs
1 cup olives

Preheat the oven to 425 °F, 220 °C.

Cut deep slits in the chicken pieces and place them in a 9 by 13-inch baking pan.
Combine the lemon juice, olive oil, orange juice, garlic, and harissa in a bowl. Whisk together and pour over the chicken.
Sprinkle all of the spices over the chicken and toss to coat.
Add the prunes and olives to the pan.
Bake in the center rack of the oven, uncovered, for 45 minutes.
Flip the chicken pieces over and bake 20-25 more minutes.
Serve with Mediterranean Rice Pilaf, Brussel Sprouts, Roasted vegetables, Couscous, or a salad with some toasted bread to soak up the zesty sauce. Enjoy!
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