Chicken Tajine with Olives and Preserved Lemons ๐๐
Prep Time: 25 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 50 minutes
Description: Moroccan cuisine is a splendid culinary journey, and this Chicken Tajine with Olives and Preserved Lemons is a perfect introduction. This delightful dish is rich in flavors and sure to win over anyone who hasn’t yet experienced the magic of Moroccan food.
Category: One Dish Meal
Keywords: Chicken, Poultry, Meat, Moroccan, African, Less Than 4 Hours
Ingredients:
- Olive oil: 1/4 cup
- Chicken: 2 whole chickens, cut into pieces
- Salt: 1/2 teaspoon
- Fresh ground pepper: 1/4 teaspoon
- Onions: 2, finely chopped
- Fresh ginger: 2 teaspoons, grated
- Ground ginger: 1 teaspoon
- Cinnamon sticks: 3
- Ground cinnamon: 1/4 teaspoon
- Saffron thread: 2 pinches, crushed
- Tomatoes: 6, peeled, seeded, and chopped
- Garlic: 1 clove, minced
- Flat leaf parsley: 1 tablespoon, finely chopped
- Cilantro: 1 tablespoon, finely chopped
- Preserved lemons: 2
- Kalamata olives: 1/2 cup
Instructions:
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Heat the oil: In a large saucepan over medium-high heat, warm 1/4 cup of olive oil until shimmering.
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Season and brown the chicken: Season 2 whole chickens (cut into pieces) with 1/2 teaspoon of salt and 1/4 teaspoon of fresh ground pepper. Add the chicken pieces to the pan along with 2 finely chopped onions, 2 teaspoons of grated fresh ginger, 1 teaspoon of ground ginger, 3 cinnamon sticks, 1/4 teaspoon of ground cinnamon, and 2 pinches of crushed saffron thread. Cook, turning the chicken occasionally, until browned all over, about 10 minutes.
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Add tomatoes and herbs: Stir in 6 peeled, seeded, and chopped tomatoes, 1 minced garlic clove, 1 tablespoon of finely chopped flat leaf parsley, and 1 tablespoon of finely chopped cilantro. Pour in 2 cups of water and bring the mixture to a boil.
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Simmer: Reduce the heat to low, cover the saucepan, and simmer, stirring occasionally, until the chicken is tender, about 1 hour.
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Prepare preserved lemons: Meanwhile, rinse 2 preserved lemons under running water and pat them dry. Cut the lemons into quarters and discard the pulp from one of the lemons. Finely chop the peel of the discarded lemon and reserve the quarters for garnish.
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Remove chicken and thicken sauce: Transfer the chicken pieces to a large plate. Strain the cooking liquid and return it to the saucepan. Boil over high heat until the sauce is slightly thickened, about 10 minutes.
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Add lemons and olives: Stir in the finely chopped preserved lemon peel and 1/2 cup of kalamata olives. Simmer over moderate heat for 2 minutes.
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Return chicken to pan: Add the chicken pieces back to the pan and simmer until they are heated through.
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Serve: Arrange the chicken pieces on a serving dish. Pour the thickened sauce over the chicken and garnish with the reserved lemon quarters.
Nutritional Information:
- Calories: 1124.5 kcal
- Fat: 81.6 g
- Saturated Fat: 21.4 g
- Cholesterol: 340.2 mg
- Sodium: 800 mg
- Carbohydrates: 8.1 g
- Fiber: 2.6 g
- Sugar: 2.2 g
- Protein: 85.9 g
Enjoy this Chicken Tajine with Olives and Preserved Lemons as a heartwarming and flavorful meal, bringing the exotic tastes of Morocco right to your table! ๐ฒ๐ฟโจ
