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Sandra CoyeHello Dolly Bars 18 hours ago
Why don't you allow us to download the recipes?
JoAnne, if you don't like coriander you can just s...
JoAnnePoultry Seasoning 13 days ago
Can I use any other ingredient for the coriander?
You are welcome, Dolly :)
DollyBaked Goat Cheese Dip 28 days ago
Thank you.
I'm glad you liked it, Susan! 
SusanLavender Lemon Drop Martini 2 months ago
Sounds delicious!
Dear Shelly, I'm sure you are going to love it! 
ShellyStrawberry Cream Cheese Pie 2 months ago
Sounds good can’t wait to try it with the strawber...
Blossom LadyBoston Cream Pie 2 months ago
Dear Liz,Yes, the cup measurements are American, d...

Moroccan Chicken Tagine with Olives and Preserved Lemons

Blossom Lady
Sep 23, 2023 06:38 AM
Moroccan Chicken Tagine with Olives and Preserved Lemons

A classic dish, this Moroccan chicken tagine gets tons of flavor from preserved lemons, olives, and onions. It can be cooked on the stovetop in an authentic tagine or roasted in a baking pan in the oven, depending on what equipment you have at your disposal. Either way, you'll enjoy a delicious meal that is sure to please everyone at the dinner table.

Ingredients:

1 to 2 preserved lemons, quartered and seeds removed

1 whole chicken, cut into pieces, skin removed, back discarded or reserved for another use (or an equivalent mix of chicken parts)

2 large white or yellow onions, finely chopped

2 to 3 cloves garlic, minced

1 small handful fresh cilantro, chopped

1 small handful fresh parsley, chopped

2 teaspoons ground ginger

1 teaspoon black pepper

1 teaspoon turmeric (or 1/4 teaspoon Moroccan yellow colorant)

1/2 teaspoon salt, or to taste

1/4 teaspoon saffron threads, crumbled, optional

1 teaspoon smen, optional

1/4 to 1/2 teaspoon ras el hanout, optional

1/3 cup olive oil

2 handfuls pitted olives (green, red, or mixed)

1/4 cup water, approximately, if using a tagine

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