Lemon Chicken Tagine (Moroccan Inspired ) Recipe
Chicken Tagine | Authentic Moroccan recipe | Kravings
Chicken tagine is a popular Moroccan dish that is cooked in a special pot called a tagine. It is a slow-cooked stew made with chicken, vegetables, and a combination of aromatic spices. The dish gets its name from the cooking vessel, the tagine, which is a shallow clay or ceramic pot with a conical lid.
In this recipe, a marinade of harissa, olive oil, minced garlic, salt & pepper, the pulp of preserved lemons, garlic & cumin powder, parsley and saffron water is made and chicken is marinated in this. Onion and spices are added to the tagine and cooked for a while before the chicken is added with all of the marinade. This is cooked for a while till the chicken is tender. Beans, olives & the skin of the lemons are added a cooked for a little while longer.
The result is a flavorful and aromatic stew with tender chicken and vegetables. Chicken tagine is often served with couscous, rice, or bread. It's a delicious and comforting dish that showcases the rich culinary traditions of Morocco.Here are the ingredients and steps to make this recipe!
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Morocco's ADDICTIVE Marinade
Today we're making Charmoula, which is possibly one of the greatest marinades on earth, then using it to make a fantastic chicken tagine. It's made with preserved lemons, harissa, parsley and coriander, then finished off with some olives for a delicious sauce!
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Ingredients:
Harissa:
Preserved Lemons:
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Chermoula marinade:
20-30 Threads of Saffron
4 Cloves of Garlic
2 Preserved Lemons
15g Parsley
15g Coriander
2 Tbsp Olive oil
1 Tbsp Harrisa
1 Tsp Salt
1 Tsp Sweet Paprika
1/2 Tsp Black Pepper
1/2 Tsp ground cumin
1/2 Tsp Ground Ginger
Chermoula Chicken Tagine:
2 Onions
600g - 1kg Chicken Pieces
75g Mixed black and green pitted olives
2 Tbsp Olive oil
2 Tbsp lemon juice
1/2 Tsp salt
1/2 Tsp Ground Ginger
Marinade from above
Directions:
To make the Charmoula:
1- Slice your preserved lemons into quarters, then scoop out their flesh. Roughly chop to a smaller size and place in a bowl
2- Remove the stalks from your parsley and coriander then chop it to a fairly small size
3- Mince the garlic, then add it to the bowl. Place the saffron in a mortar with a pinch of salt and grind into a powder. Once pulverized, add a tablespoon of boiling water and mix well
4- Add the saffron mixture to the bowl as well as the spices and harissa, then mix well making sure to grind down the lemon
To make the chicken:
1- Seperate the skin of the chicken from the meat using your fingers, then apply the marinade onto and under the skin. Ensure it is all well coated
2- Set the chicken aside to marinade for a few hours or a minimum of half an hour. You can cook this in any pan or a tagine if you have one
3- Start off by adding the olive oil to your cooking vessel, then add in the onion chopped to a small dice. Add in the salt and ginger and mix well
4- Turn the heat to low and let the vessel heat up, once the onions start to release some steam and sweat, add your chicken on top of the onions
5- Cover the cooking vessel with a lid, and turn to medium heat then allow to cook for 10 minutes
6- At this point the chicken should have released loads of liquid so turn the heat to low and set a timer for 20-30 minutes
7- When the chicken looks cooked, you'll add in the olives and the lemon juice. Feel free to baste the chicken with the liquid
8- Cook for 10 more minutes covered, then you can cook uncovered to reduce the sauce if needed
9- Serve with some soft but crusty bread
???? Video edited by Replayed:
Lemon and Olive Chicken Tagine (Easy and delicious weeknight meal!)
I am a huge fan of Moroccan food, and particularly love tagine! This stewed dish of tender chicken with preserved lemon and olives hit all the right marks. It's savoury and aromatic with just the right touch of sweetness.
Perfect for adults and kids alike! :D
INGREDIENTS
6 skinless chicken thighs
Kosher salt to taste
Black pepper to taste
2 tbsp olive oil
1 medium yellow onion, finely chopped
½ tbsp grated ginger
1 stick cinnamon
1 tsp ground coriander
½ tsp cayenne chili powder
1/2 tsp turmeric
3 cups chicken broth
1 small butternut squashed (peeled, seeded, and cut into medium-sized cubes)
1 cup green olives
1 cup roughly chopped dried apricots
2 tbsp lemon pickle, finely chopped
1 tbsp honey
2 tbsp chopped fresh coriander
2 tbsp chopped fresh parsley
1 ½ cups couscous
1 ¾ cups boiling water
METHOD
Season chicken generously with salt and pepper on both sides. Heat a dutch oven on medium heat and add olive oil. Once hot add chicken in small batches, ensuring not to crowd the pan, and brown on both sides. At this point the chicken does not have to be completely cooked through. Transfer to a dish and set aside.
Add onions to the same dutch oven and saute until softened and translucent. Then add in fresh ginger and saute until fragrant. Season with cinnamon, ground coriander, chili powder, and turmeric toast for 15-30 seconds.
Pour chicken broth into the dutch oven, increase the heat, and bring to a simmer. Season with salt to taste and add butternut squash, green olives, dried apricots, lemon pickle, and honey. Stir well. Then lower in seared chicken thighs.
Partially cover and simmer for 25-30 minutes.
Stir in fresh coriander and parsley before serving.
To prepare couscous, add dried couscous to a bowl, and season with ½ tsp kosher salt. Top with boiling water, and stir to combine. Cover with plastic wrap. Allow couscous to sit for 5 minutes to allow liquid to absorb.
Then remove plastic wrap and fluff the couscous with a fork.
Serve the tagine alongside the warm couscous. Enjoy!
Chicken Tagine With Preserved Lemon, Olives And Dried Fruits
The tagine is a dish with a colorful and flavorful sauce that we want to prepare and share with the people we love. As a bonus, it is very easy to make.
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???????? Ingredients for 4 people
Marinade:
4 chicken thighs
½ tsp peppercorns
1 tsp cumin seeds
1 tsp salt
1 tbsp turmeric powder
1 tbsp red pepper flakes
1 preserved lemon
3 tbsp lemon juice
1 tsp salt
250g onions
30g garlic
2 tbsp grated ginger
15g parsley
15g cilantro
1kg canned tomatoes
700g firm potatoes
200g green olives with pits
12 dried apricots
12 prunes with stones
30g raisins
15cl olive oil
???? Music ????
Sweetly My Heart - Asher Fulero
Life in Romance - Twin Musicom
How to make the best moroccan chicken tagine
This video will show you how to make a moroccan chicken tagine with preserved lemons and olives, and with an easy simple couscous.