Moroccan Chicken Recipe
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The tagine is a very old method of cooking. Modern takes on the tagine inlcude an electric one. I can't imagine that an electric tagine could give you the results that a true earthenware one does. Also, cooking with a real tagine is a pleasure. Something about the simplicity and heaviness of its material is ever so appealing.
- You can use your tagine to cook on the stove top, but you should use a special metal heat diffuser between the dish and the heat source.
- A quality tagine goes in the oven - no problem.
- A tagine gets very hot and is slow to cool down, so be very careful.
- You'll certainly want to serve your recipe in the tagine because it makes such an unusual and attractive presentation.
- You don't need a tagine to cook this chicken tagine recipe. You can use any heavy, covered baking dish, such as a Dutch oven.
Tajine de poulet aux olives et citrons confits
A Moroccan Chicken Recipe
A Moroccan Chicken Recipe
Depending on your tagine, you could use it to cook the first part of this Moroccan chicken recipe. However, I use a heavy skillet and then transfer the ingredients to the tagine before putting it in the oven.
- 1 chicken cut up, or 6 to 8 pieces of chicken, skinned
- salt and pepper
- 2 onions, chopped
- 3 tablespoons olive oil
- 2 cloves garlic, crushed
- 1 tablespoon chopped ginger
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 2 cups chicken stock or bouillon
- 1/4 cup chopped cilantro
- 1/4 cup chopped parsley
- 1 cup green or purple olives
- 2 preserved lemons
Pour in the stock and scrape the bottom of the pan to incorporate the onion and spices. Add the chicken and bring to a boil. Cover and let simmer on low to medium heat for 35 to 40 minutes, or until the chicken is done as you like it.
Remove the chicken from the pan and place it in the tagine. Reduce the sauce by boiling it on high heat for 5 to 10 minutes.
Cut the preserved lemon in 1/4 inch pieces, removing the seeds. Mix the cilantro, parsley, olives and lemons into the sauce and than pour it onto the chicken.
Cover the tagine with its lid and place in a hot oven (450°) for 10 minutes.
Serve over rice or couscous. Makes 6 servings.
More Moroccan Recipes
Try one of the other Moroccan recipes on Easy French Food: Moroccan Carrot Salad and this Couscous Recipe.
Return from Moroccan Chicken Recipe to Quick Easy Chicken Recipes
More quick easy chicken recipes with a French touch!





