Fabulous Chicken Tagine With Olives. Transfer to tagine, if you are using one, or. Chicken Tagine with Olives is the way to my heart and I made it so you don't even need to own a tagine! (ya'll know I wasn't fitting one of those into my carry on for the trek home!) Let's start with the basics. Tagine, is a dish that originated in Northern Africa and has since made its way across Europe.
Pitted olives are recommended for this recipe. If you choose to use olives with pits, warn your diners that they will need to remove their own pits. Chicken Tagine with Preserved Lemons and Olives. You can cook Fabulous Chicken Tagine With Olives using 14 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Fabulous Chicken Tagine With Olives
- You need 1 of chicken, cut into small pieces.
- Prepare 3 tablespoons of olive oil.
- You need 150 g of olives, green or black.
- It’s 1 of onion, chopped.
- It’s 3 cloves of garlic, chopped.
- You need 1/2 teaspoon of turmeric.
- You need 1 of bunch parsley.
- Prepare 1 of bunch of coriander.
- It’s 2 of candied lemon.
- It’s of juice of 1 lemon.
- It’s 1/2 teaspoon of black pepper.
- It’s 1/2 teaspoon of ground ginger.
- It’s 1/2 teaspoon of cumin.
- You need of salt.
Transfer to a large resealable plastic bag. Add the chicken thighs, seal the bag and massage to coat the chicken with the mixture. Stir in cilantro, and juice, and remove from heat; serve over couscous. Chicken thighs are simmered with preserved lemons, fennel, green olives, and harissa paste in this tasty Moroccan dish cooked in a tagine.
Fabulous Chicken Tagine With Olives instructions
- Slightly fry the chicken pieces in oil until golden. Remove and set aside..
- Fry the onions in the same pan until they turn golden. Add in the garlic and stir for 2 minutes. Mix in the cumin, turmeric and black pepper and keep stirring for another 2 minutes. Then add in half of the parsley and coriander..
- Add in the chicken pieces and mix well. Flavor with salt and cook for 5 to 10 minutes..
- Cover the chicken pieces with water and simmer over medium heat for 30 minutes..
- While cooking the chicken, cut the candied lemon into quarters and remove the pulp. Cut the skin into small pieces..
- Add the lemon juice and the skin of the candied lemon to the chicken mixture and cook for 20 to 25 minutes..
- Then stir in the olives and cook for another 15 minutes..
- If the sauce is not thick enough, remove the pieces of chicken and let the liquid evaporate for a few minutes, then return the chicken pieces to the saucepan and turn off the heat..
- Finally, add in the remaining coriander and parsley..
- Serve hot..
Lay chicken over garbanzo bean mixture; sprinkle remaining olives on top. Cover and simmer over medium-low heat. Olives are a food that I really enjoy but I rarely seem to cook with them so this dish was on the top of my list of recipes to try using the preserved lemons. This dish takes a little bit of time and effort, but not too much, and it is well worth it. The Moroccan chicken tagine with olives and lemon preserves.