|
Recipes from Kasbah Derkaoua,
Erfoud, Morocco
Chicken Tagine
Harira
Soup
Tying a headscarf
(Okay, it's not a recipe!)
Moroccan Recipes from Kasbah Agafay,
near Marrakech
Sliced Oranges
Preserved Lemons
Stuffed Peppers
Vegetable Tagine
More Moroccan Recipes
Lemon Chicken
Tagine
Moroccan Lamb Shanks
Broad Bean Dip
(Byessar)
Moroccan Mint Tea
Grind your spices with this smart and
practical spice grinder
Or grind them by hand in this mortar and
pestle spice grinder
|
LEMON CHICKEN TAGINE WITH
PRESERVED LEMON AND OLIVES
Recipe from
Jeanette Savage of
Interlude Tours
4-6
cloves of garlic, minced or crushed
Olive oil for pan-frying chicken and mixing marinade
2
chickens, cut in pieces (or similar amount of breasts or legs)
Spices:
-
1/4 tsp fresh ground black pepper
-
1 tsp ground ginger (or 2 tsp minced fresh ginger)
-
pinch of saffron threads
-
1 tsp cumin
-
1 tsp turmeric
-
1 stick of cinnamon or 1/2 tsp ground cinnamon
3
onions finely chopped
2
cups chicken stock (or water)
1
cup green or Kalamata olives or 8 fresh dates pitted and
halved
3
preserved lemons, rinsed, pulp removed and sliced thinly
1
cup coriander (optional)
1
cup flat leafed parsley finely chopped
1/2
salt or to taste
Method
Mix together the garlic, black pepper and a spoonful of oil
and rub the mixture into the chicken and set aside for a few hours
or overnight.
Heat the oil in a large tagine or
Dutch oven and fry the chicken
till golden brown on all sides.
Add the spices and onions and stir-fry over high heat for a few
minutes.
Add chicken stock, and preserved lemons.
Bring to the boil, reduce heat and cover.
Simmer on low heat for 30 minutes or more.
At the end of the cooking add olives or dates, parsley and
coriander.
Add salt and adjust seasoning.
Serve directly at the table with couscous or rice.
© All Rights
Reserved www.moroccan-cooking.com
Moroccan
Cooking home | about us
| privacy |
site map |