Hello everybody, I hope you are having an amazing day. Today I’m gonna show you a way to make a special dish, Chicken Tagine with Lemon and Olives. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.
Chicken Tagine with Lemon and Olives Recipe. Mediterranean, Moroccan, Calamata Olives, Chicken, Cinnamon Stick, Green Olives, Lemon Juice, Poultry, Preserved Lemon, Dinner, Main Course. Transfer to tagine, if you are using one, or leave in skillet.
You can have Chicken Tagine with Lemon and Olives using 14 ingredients and 11 steps. Here is how you achieve it.
Ingredients of Chicken Tagine with Lemon and Olives
- It’s 3 tbsp of Olive oil.
- It’s 2 of red onions.
- Make ready 3 of garlic cloves.
- Prepare to taste of salt.
- You need 2 tsp of ground ginger.
- It’s 1 tsp of saffron.
- Make ready 1 tsp of cinnamon.
- Make ready 1/2 of lemon (juiced).
- You need 1 of small jar preserved lemon paste.
- Prepare 2 tbsp of chopped parsley.
- It’s 1 of small bunch of coriander.
- Make ready 6 of chicken thighs.
- Make ready of Your choice and amount of olives.
- Make ready 175 ml of water.
Seasoned with Ras el hanout, the chicken is browned and then simmered alongside garlic and scallion for maximum savory flavor.Made with preserved lemon and olives, you can cook it in a traditional tagine or the oven.The cooking times may vary depending on the size of your chicken.If you don't own a tagine, you can use a Dutch oven to slow cook the chicken and vegetables with fragrant spices, preserved lemon and green olives.
Chicken Tagine with Lemon and Olives step by step
- This is based on using an actual tagine pot. It will assume you can use it on direct gas but if not you can easily do the following steps in a heavy bottomed pan first instead (which is what I've done).
- PREP: * Thinly slice your onions length ways. *Crush your garlic and mix with 1/2 tsp of salt. *Add a little warm water to your saffron in small vessel. *Chop your coriander roughly..
- Heat you pan on a low heat and add the Olive oil. Add the chicken thighs to the pan skin side down and seal for a few mins. Turn over and seal other side. You are not cooking the chicken here so this is a 10 min step max… You'd like a nice bit of browning if you can.
- Remove the chicken to side.
- Now add the onion to pan and add the mashed garlic and salt too. Mix over medium heat..
- Sprinkle the ginger, pour the saffron water and add the cinnamon, followed by the lemon juice and the preserved lemon. Add the parsley and coriander and mix it all up. Smells awesome!.
- If you have a tagine you can now transfer the mix to the tagine. If not carry on with your pan..
- Now layer your chicken thighs onto your mix and add your olives.
- Now pour over 175ml of water in to the dish (or pan if you have no tagine).
- Now, put tagine into oven at 180 or if you can leave on hob on low heat for 45 mins or until the chicken is cooked through and has clear liquids (no red). If you are using a pan at this time, you will need a lid for it that seals well. You can always wrap some foil around the seal to help. Leave the pan on low heat..
- If you have spare herbs add them along with any salt to taste. Add couscous or breads to enjoy a tasty meal.
It's a multi-step recipe, but worth every minute.Hi, my name is juju, Please join me on Juju Kitchen, For the best and easiest way step by step cooking tutorials, yummy dishes from all over the world.Adapted from a recipe by Jamie Oliver, this Chicken Tagine with Lemon and Olives is full of all the flavors of North African cuisine.
Heat the olive oil in a large tagine, casserole or a deep frying pan.Add the onions and gently over a medium heat until softened and lightly golden-brown.Turn the chicken regularly to prevent it sticking.Cook a one-pot chicken tagine the whole family will love.It somehow says summer and autumn in one bite using a gentle but heady Moroccan spice mix.
