Chicken Tagine With Lemon And Ginger Recipes

MOROCCAN CHICKEN TAGINE RECIPE (AUTHENTIC & EASY)

Steps:

• Prepare your ingredients. Chop the vegetables and press the garlic.
• Place the heat diffuser on your stove and place your Deep pan on top of it. Make sure everything is stable before you start cooking.
• In the pan, add the chopped onion, oil, pressed garlic, spices, chicken drumsticks, and ½ cup of water. Mix until the drumsticks are entirely covered with the sauce.
• Cover your pan and let everything gently boil for 10 minutes on low heat. Stir from time to time.
• Pour 3-4 cups of water or until your chicken is covered with the sauce.
• Cover the cooking pot and let cook on low to medium heat until the drumsticks are almost ready. This might take from 30 to 40 minutes, depending on your chicken drumsticks. Check regularly and add a little of water if sauce evaporates.
• When the chicken is almost done, add the frozen peas, sliced carrots preserved lemons and half the quantity of parsley and coriander. Cover again and let cook until everything is all tender and well cooked. This can take between 20 to 30 minutes. Check regularly and add water whenever needed.
• Once everything is well cooked and if there is a lot of sauce, uncover your pot and let evaporate for a few minutes. The sauce should be thick, not watery.
• To serve your dish, gently position the chicken drumsticks and vegetables in the center of your plate and pour a little of the sauce on top.
• Decorate with marinated olives and some fresh parsley, and coriander.
• Serve hot or tepid, with fresh bread.

CHICKEN TAGINE WITH LEMON AND GINGER

Steps:

• Place lemon sliced in the bottom of the dish.
• Add salt, cumin and thyme.
• Brown the chicken.
• Place chicken on the lemons.
• Sprinkle with star anise.
• Cover with chopped onions and ginger.
• Pour chicken stock into tagine, half way up the side.
• Cook in microwave 10 minutes on medium power (about 500 watts).
• Serve with couscous, cooked wheat, bulgher wheat or rice.
• Add pre-cooked peas, beans or chickpeas near then end of cooking time.

CHICKEN TAGINE WITH PRESERVED LEMON AND OLIVES

Steps:

• In a large bowl, combine 1/4 cup olive oil, the coriander, cumin, paprika, cinnamon, saffron, cloves, ginger and red pepper flakes. Sprinkle the chicken with salt and pepper and place in the marinade. Stir until the marinade covers each piece. Refrigerate for 2 hours and up to overnight.
• Remove the chicken from the marinade and pat dry; reserve the marinade. Heat the remaining 2 tablespoons olive oil in a tagine or a large Dutch oven. Place the chicken skin-side down in the pot and brown for 4 to 5 minutes. Turn and brown an additional 3 to 4 minutes. Remove the chicken and reserve on a plate.
• Add the onions and garlic to the same pot and saute until tender, about 5 minutes. Add the chicken stock, green olives, lemon peel, 1/4 teaspoon black pepper and the reserved chicken and marinade. Bring to a low boil and reduce the heat to a simmer. Cover and cook 45 minutes.
• Stir in the cilantro, parsley and lemon juice. Serve with couscous if desired.