Foodie Blogroll

Friday, April 6, 2012

Chicken and Olive Tajine

My co-worker gave me this recipe, she has never made it before, but she did taste it when her writing teacher made this and brought it into her class one evening. She thought I'd like it since I am interested in different regional cuisines. She was telling me about the preserved lemons that were used in this dish. I looked for them at the local shops by us that carry Moroccan foods and such. I put the recipe aside probably for a year or so, not really sure. I finally decided this year with my good crop of lemons to make my own preserved lemons...you know since I knew nothing was used on them like fertilizer and pesticides...maybe just lizards walking on them (I cleaned them super good) :)

So it has been over a month since I started the jar of preserved lemons where they have been hanging out on my counter looking all pretty. Every so often truing the jar, moving all the salted juice around the coriander seeds and cinnamon stick, wondering how much you will be able to taste all the flavors they might bring...


...the wait is over, actually it wasn't that bad waiting for it...now if it was soaking in a good booze with sugar instead of salt, that's another story :D

When you use the lemons they recommend that you rinse it will and take out the flesh and just use the outer peel (remember these are washed very well before preserving) . Some will say you can use the whole thing and it will give a stronger flavor.

Chicken and Olive Tajine
1/4 cup olive oil
1 1/2 pounds of skinless chicken parts (I used the breast tenders and boneless thighs)
3 cloves garlic, chopped (I used a little more, my preference)
1 onion chopped (I used the sweet Florida onion)
2 tablespoons ground ginger (I used some fresh chopped and and a little ground)
2 tablespoons cumin
2 tablespoons turmeric (I should of used my fresh turmeric too)
1 tablespoon paprika (I had smoked paprika so I used half that and half red chili powder)
1/2 teaspoon sea salt
1 teaspoon freshly ground pepper
1 teaspoon Lebanese spice mix (I used my spice blend because I didn't have any ras el hanout, or you could use a Moroccan blend if you have one or not you can skip it)
2 cups chopped tomatoes
1/2 cup chopped Italian parsley
1 cup chopped cilantro
1 preserve lemon (I used half, my lemons were larger than the ones I've seen)
1 7 1/2 oz jar pitted Greek olives (I used some mixed olives I got at the Middle Eastern store)
4 quartered boiled potatoes (I used little red potatoes)


In a large skillet, heat 1 tablespoon of the oil and saute the chicken in two batches until browned on both sides. Set aside. (I used a Dutch oven since I had to set aside the chicken anyway I just placed in on a dish until I needed it back in the pot)

Heat a 6 quart cooking pot, add remaining oil and saute the onion,and garlic until transparent, adding the ginger, cumin, turmeric, paprika, salt, pepper, spices, and 1/2 cup of water and cook for about another 5 minutes or so...

Add the chicken, tomatoes (I added some garlic at this time so it wouldn't burn or turn bitter in the saute) ...

...parsley, cilantro, olives, lemons...

...and enough water to almost cover the ingredients and bring to a simmer. Cover and simmer for about 20 minutes. Add boiled potatoes and cook another 10 - 15 minutes, or until chicken in done. (I didn't quite boil the potatoes all the way through before I added them because I knew they would be cooking in the pot for another 15 minutes).

The recipe has you serve it with French bread so you can soak up every last drop of the delicious broth. Lots of broth here, so...


....I thought another way to soak up the broth...it would be good over rice, or couscous of course!!



This Moroccan dish is highly spiced and is usually made in a tagine hence the name I imagine,
but since I don't have a tagine I couldn't tell you how or if better using one. It turned out good using the Dutch oven, and it was even better the next day for lunch!


I used my glass lock & lock lunch box that I got for Christmas and it worked great to warm everything up.
Our neighbor's cat who thinks he lives at our house (we never feed him, just the birds out front by way of the bird feeder) has found a new place for his afternoon nap! My daughter's bed, of course she doesn't mind the company!

29 comments:

  1. I have never cooked in a tagine but I believe the food is fantastic. This recipe sounds excellent. Love the cat :) Happy Easter Diane

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    1. Thanks Diane hope you have a happy Easter too!

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  2. I can almost smell how good this is - must be those lemons!

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    1. The lemons were actually very good in there. You could taste them but not too overpowering. I can't wait to try them in something else.

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  3. I actually own a tagine - I picked it up a thrift store years ago and have never used it :-) This recipe and your recipe for the lemons looks wonderful. Perhaps I will finally have a chance to christen the tagine! Happy Easter Lindsey. xoxo

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    1. Cool you actually have a tagine! You must try this, I think you'll like it. My husband said it was different, but good!

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  4. What a gorgeous recipe and post, Lyndsey! The flavors just sing out in festive beauty. And look at that kitteh livin it up at your place--too adorable!

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    1. Thanks Jenn, you are so sweet. I love hearing from you. The cat is so funny, he comes running up when our car pulls in the driveway, every afternoon. Then he pretends he doesn't care, but then scoots in when we open the door to go inside the house.

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  5. hi lyndsey, your chicen tajine looks wonderful and the gravy sounds great. Yeah, i do noticed that you enjoy cooking food from different regions too, japanese, chinese, etc. One of my friend has a tagine, it's a gift from someone i think, she doesnt used that and she put that tagine up on the table for decoaration. That cat sounds like she's the boss walking around!

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  6. I do have some preserved lemons in the fridge, so I am glad I came across this recipe! I do not own a tagine, so I am glad that the recipe does not require it. Your picture of the filled bowl is very enticing. I wish this was in the plans for dinner tonight. Well done!

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  7. This is my favorite dish from the Maghreb; I had it at a friend once she was Algerian and it was the best chicken I had ever eaten/ love the idea of preserving the lemons yourself, next on my list!

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  8. Sounds good to me...i should try it. I HAD a tagine, broke the lid the first time I used it...I don't think it cooked much different from a Dutch oven.

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  9. I never had Moroccan food before and this dish definitely looks so delicious! Mopping up the gravy with bread sounds good to me! Happy Easter to you Lyndsey:)

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  10. This sounds really appetizing!
    Love your neighbour's cat (looks just like one of my cats ;-)

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  11. Thank you so much; love to find recipes for my tagine. Happy Easter to you and your family Lyndsey.
    Rita

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  12. Hi Lindsey-I hope you don't think that I'm neglecting your blog, after that mishap with the weird "pop-up"...not a chance! I'm glad that you got that all taken care of...that was a bit annoying, and the worst part that it froze up my computer.
    I've been so very busy for the last few days, although I did manage to put up a new post, but not have been commenting.
    I love your chicken tagine, and the fantastic step-by-step directions. Also, I want to make some preserved lemons as well. It's such an amazing flavor that it gives to foods, especially chicken, and sea food!
    I hope you had a wonderful day today...so did we, just now I got a chance to sit down and comment!
    Happy Easter!
    xoxo

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  13. This looks like an amazing recipe. Chicken surrounded by the best.

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  14. I adore this dish! (Although I bought my preserved lemons because I am lazy and impatient.) I love the spices - different than mine and packed with more flavor. .... And ... I think my cat sneaked over to your house.

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  15. This chicken and olive tagine looks super flavorful and delicious. Love all the warm spices in there. I have never tried pickled lemons but would like to. I will give it a try if I can find them on sale or something in the summer. I Hope you had a wonderful Easter.

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  16. This is a wonderful meal,,sound delicous and good.

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  17. Wow, what a beautiful dish, Lyndsey. I love all the flavors you have combined with your own preserved lemons. How lucky you are to have a tree in your backyard.

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  18. What a flavorful tagine! I have been wanting to make preserved lemons - I hear so much about them. I bet they really made this dish!

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  19. Lyndsey, this chicken looks delicious...love the olives and lemons in it...so tasty.
    Hope you are having a great week :)

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  20. Woo hoo, Lyndsey! Your dish looks delicious with all those great flavors in it! I can imagine the aroma coming from this as it cooks. I've never tried the lemons so will be looking into that. The cat is adorable and looks right at home on your daughter's bed!

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  21. That looks like curry! Love all the spices added. I would eat a big plate of rice with that. Looks very delicious.

    That cat looks so beautiful!

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  22. WOW, this does look amazing! Love the cat that thinks he lives at your house :)

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  23. This had me drooling, literally.

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  24. That looks amazing! And good on you for making your own preserved lemons. That's a super star chef move right there!

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  25. Hi Lyndsey, how have you been? Looks like you've been cooking up a storm :). This moroccan chicken meal looks so so soo good!!! With all the spices, I can imagine its flavor filled with awesome aroma! Well done, hope I'm able to try it one day. Would love to taste this :) Haha..the cat looks super comfy, like as if you are its owner. But I still like Tucker much better than any cats! Hope Tucker is keeping well. :)

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