Tajine Msir Zitun Chicken With Lemon Andolives Recipes

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CHICKEN TAGINE WITH LEMONS, OLIVES & POMEGRANATE



Chicken tagine with lemons, olives & pomegranate image

Cook a one-pot chicken tagine the whole family will love. It somehow says summer and autumn in one bite using a gentle but heady Moroccan spice mix

Provided by Cassie Best

Categories     Dinner, Main course, Supper

Time 1h40m

Yield Serves 4-5

Number Of Ingredients 23

2 tbsp olive oil
8 chicken thighs
1 onion , chopped
2 garlic cloves
2 tbsp Moroccan spice mix (see below)
1 large or 2 small preserved lemons , skin only, finely chopped
2 large tomatoes , chopped
1 chicken stock cube
1 tbsp honey
1 tbsp red wine vinegar
handful olives
1 small lemon , 1/2 very thinly sliced
½ pomegranate , seeds only
100g feta , crumbled
small bunch mint , leaves only
couscous , to serve
2 tbsp coriander seeds
1 tbsp cumin seeds
1½ tsp fennel seeds
½ tsp black pepper
¼ tsp ground ginger
1 tsp ground cinnamon
good pinch saffron

Steps:

  • Heat 1 tbsp oil in a wide, shallow casserole dish or ovenproof pan. Season the chicken and cook, skin-side down, for 8-10 mins, until crispy. Flip over and cook for another 5 mins. Transfer to a plate. Heat oven to 170C/150C fan/gas 3.
  • Add the rest of the oil and the onion to the pan. Stir for a few mins, then add the garlic and Moroccan spice mix. Stir, scraping any bits of onions and chicken from the bottom, until the spices smell fragrant. Add the preserved lemon, tomatoes, stock cube, honey, vinegar and 750ml water. Bring to the boil, then place the chicken on top. Cover with a lid or foil and transfer to the oven for 1 hr.
  • Uncover, place the olives and lemon slices on top and drizzle the lemons with a little oil. Return to the oven for 20 mins, or until the sauce has reduced a little (you can do this on the hob if you're short on time). Check the seasoning, adding a squeeze of lemon, more honey or salt if you think it needs it. Scatter over the pomegranate seeds, feta and mint, and serve with couscous.

Nutrition Facts : Calories 483 calories, Fat 32 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 1.8 milligram of sodium

CHICKEN TAGINE WITH OLIVES AND PRESERVED LEMONS



Chicken Tagine With Olives and Preserved Lemons image

This rich and fragrant chicken stew is laden with complex flavors and spices reminiscent of the sort you might encounter in a mountainside cafe in Morocco. Save yourself the cost of a plane ticket, however, and make this at home. First, rub the chicken with a redolent combination of garlic, saffron, ground ginger, paprika, cumin, turmeric and black pepper, then pop it into the refrigerator for 3 to 4 hours to marinate. Once that's done, brown the chicken parts, and remove from the pan, making room for a pile of sliced onions that you'll sauté until golden brown. Nestle a cinnamon stick into the tangle of onions, pile the chicken parts on top and scatter with slices of preserved lemons and olives, a combination of green and kalamata. Add a bit of chicken stock and lemon juice, then cook over low heat until the chicken is cooked through, and your house smells amazing.

Provided by Florence Fabricant

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 17

5 cloves garlic, finely chopped
1/4 teaspoon saffron threads, pulverized
1/2 teaspoon ground ginger
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
Salt and freshly ground black pepper
1 chicken, cut in 8 to 10 pieces
2 tablespoons extra virgin olive oil
3 medium onions, sliced thin
1 cinnamon stick
8 calamata olives, pitted and halved
8 cracked green olives, pitted and halved
1 large or 3 small preserved lemons (sold in specialty food shops)
1 cup chicken stock
Juice of 1/2 lemon
1 tablespoon chopped flat-leaf parsley

Steps:

  • Mix garlic, saffron, ginger, paprika, cumin and turmeric together. If not using kosher chicken, add 1/2 teaspoon salt. Add pepper to taste. Rub chicken with mixture, cover, refrigerate and marinate 3 to 4 hours.
  • Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to platter. Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned. Transfer to tagine, if you are using one, or leave in skillet. Add cinnamon stick.
  • Put chicken on onions. Scatter with olives. Quarter the lemons, remove pulp and cut skin in strips. Scatter over chicken. Mix stock and lemon juice. Pour over chicken.
  • Cover tagine or skillet. Place over low heat, and cook about 30 minutes, until chicken is done. Scatter parsley on top, and serve.

Nutrition Facts : @context http, Calories 628, UnsaturatedFat 29 grams, Carbohydrate 12 grams, Fat 44 grams, Fiber 3 grams, Protein 46 grams, SaturatedFat 11 grams, Sodium 874 milligrams, Sugar 3 grams, TransFat 0 grams

TAJINE MSIR ZEETOON - MOROCCAN CHICKEN WITH LEMONS



Tajine Msir Zeetoon - Moroccan Chicken With Lemons image

Moroccan Chicken with lemons and three types of olives. If you like sour/lemon flavours then this dish will be suitable for you. This dish is very easy and preparation time is only 10 mins and 30 mins to marinate. The recipe requires 1 chicken cut into serving pieces but I used 8 chicken pieces (thighs & drumsticks) with skin off. I don't normally have fresh coriander regularly available but I used 1 teaspoon of coriander powdered. It comes from a book called 'The Olive Oil Cookbook' by Marlena Spieler.

Provided by Chef floWer

Categories     One Dish Meal

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 17

1 chicken, cut into serving pieces (thighs or drumsticks) or 8 chicken pieces (thighs or drumsticks)
1 tablespoon cumin
2 teaspoons paprika
1/2-1 teaspoon ginger
1/2-1 teaspoon turmeric
5 garlic cloves, chopped
fresh coriander, Several handfuls, chopped
2 lemons, juice of
black pepper, ground (to taste)
cayenne pepper, ground (to taste)
3 -5 tablespoons flour
4 tomatoes, chopped (either ripe or canned)
10 -15 green olives (See note below) or 10 -15 black olives, drained (See note below)
1 lemon, cut into 6 wedges
50 ml extra virgin olive oil
250 ml chicken stock
1 lemon, juice of, to taste

Steps:

  • Combine the chicken with cumin, paprika, ginger, turmeric, garlic, coriander, lemon juice and peppers, and place in a baking dish in a single layer.
  • Leave to marinate for 30 mins, then add the flour, and toss together to cost well.
  • Heat the oven to 160oC/325oF/ Gas Mark 3. Add the chopped tomatoes, olives, lemon wedges, olive oil and stock to the dish.
  • Bake uncovered for about an hour or until the chick is tender and a delicious sauce has formed.
  • Note on olives: You need to have 10-15 each of three types in total you can choose green olives of your choice, black olives, cracked olives, oil-cured olives, purplish-red olives, Kalamata, pimiento-stuffed green olives, etc.

Nutrition Facts : Calories 443.7, Fat 30.6, SaturatedFat 6.8, Cholesterol 87, Sodium 286.3, Carbohydrate 18.4, Fiber 3.1, Sugar 5.8, Protein 25.4

CHICKEN TAGINE WITH PRESERVED LEMON AND OLIVES



Chicken Tagine with Preserved Lemon and Olives image

Provided by Katie Lee Biegel

Categories     main-dish

Time 3h25m

Yield 6 to 8 servings

Number Of Ingredients 20

1/4 cup plus 2 tablespoons olive oil
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon sweet paprika
1/2 teaspoon cinnamon
1/2 teaspoon saffron threads or powder
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon red pepper flakes
One 4-pound chicken, cut into 8 pieces
Kosher salt and freshly ground black pepper
2 onions, thinly sliced
1 clove garlic, minced
1 1/2 cups chicken stock
1/2 cup green olives, pitted
1 preserved lemon peel, sliced
2 tablespoons fresh cilantro, minced
2 tablespoons fresh flat-leaf parsley, minced
Juice of 1/2 lemon
Couscous, for serving, optional

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.

CHICKEN TAGINE WITH OLIVES, FIGS, AND PRESERVED LEMONS



Chicken Tagine with Olives, Figs, and Preserved Lemons image

This is a Moroccan-inspired braised chicken dish with olives, dried figs, and preserved lemons. This recipe is great with some broad egg noodles that have been tossed with extra-virgin olive oil and some freshly chopped parsley.

Provided by Rippin

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h50m

Yield 6

Number Of Ingredients 15

1 (3 to 3 1/2 pound) whole chicken, skin removed and cut into pieces
2 tablespoons olive oil, divided, or as needed
salt and ground black pepper to taste
1 medium yellow onion, sliced
1 tablespoon ground coriander
1 tablespoon ground cumin
1 bay leaf
3 Roma tomatoes, diced
10 dried figs, halved
20 pitted green olives
5 cloves garlic, sliced
2 preserved lemons, pulp discarded and peels finely chopped
½ cup dry white wine
1 (14 ounce) can low-sodium chicken broth, or as needed
1 bunch flat-leaf Italian parsley leaves

Steps:

  • Season chicken with 1 tablespoon olive oil, salt, and pepper.
  • Heat remaining oil in a tagine over medium heat. Sear chicken in the hot oil until browned, 5 to 7 minutes; remove and set aside. Add onion, coriander, cumin, and bay leaf and cook, stirring constantly, for 10 minutes. Make sure to scrape the brown bits from the bottom while stirring; add a little water if needed.
  • Stir tomatoes, figs, olives, garlic, and lemons into the tagine. Cook for an additional 5 minutes. Add the seared chicken and pour in white wine. Bring to a boil while scraping the browned bits off the bottom of the pan with a wooden spoon. Reduce the wine by half, 10 to 15 minutes. Pour in enough chicken broth to fill the tagine only halfway up the sides of the chicken.
  • Bring to a boil; reduce heat to low and cover. Cook until the meat on the legs is no longer pink and pulls away from the bone, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove the tagine from the heat and mix in parsley. Check seasonings and serve.

Nutrition Facts : Calories 442.7 calories, Carbohydrate 31.7 g, Cholesterol 114.7 mg, Fat 16.7 g, Fiber 6.7 g, Protein 40.2 g, SaturatedFat 3.6 g, Sodium 4596.9 mg, Sugar 20 g

CHICKEN TAJINE WITH PRESERVED LEMON AND OLIVES



Chicken Tajine With Preserved Lemon and Olives image

Chicken Tajine with preserved lemon is known to be Morocco's second most popular dish after couscous and considered to be the national dish. Tajine is a pot which is made from heavy clay that has been glazed. The shape of the pot is designed to promote the return of all condensate to the bottom. The base of the pot is flat and circular with low sides, and the lid is a shape of a large dome. This recipe was shown on SBS's Food Safari by chef's Hassan M'Souli. I served it with Recipe #221217. Preparation time does not included overnight marinating time.

Provided by Chef floWer

Categories     Chicken

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 25

1/2 teaspoon saffron thread
1/4 cup water (to soad saffron)
2 garlic cloves, halved
1 tablespoon fresh ginger, chopped
1/2 preserved lemon, rinsed
2 onions, Quartered
1/2 red chile
1 tablespoon sweet paprika
1 tablespoon ground cumin
1 pinch salt
1 teaspoon ground black pepper
2 tablespoons fresh coriander (chopped with stems and leaves) or 2 tablespoons fresh cilantro (chopped with stems and leaves)
2 tablespoons fresh parsley, chopped
1/2 cup olive oil
2 bay leaves, torn in half
8 chicken drumsticks or 8 chicken thighs (With bones)
1 tomatoes
1 onion
2 large potatoes, cut into wedges
1 onion, sliced
1 tomatoes, sliced
150 g green olives, pitted
1 bunch fresh coriander or 1 bunch fresh cilantro, chopped
1 cup water
1 preserved lemon, cut into 6 segments

Steps:

  • Chermoula Marinade: In a small bowl add saffron threads in water and allow to soak for a few minutes.
  • In a food processor add all the 'Chermoula marinade' ingredients and combine until it forms a paste.
  • Cover and allow 'Chermoula marinade' to stand for 30 minutes before using. (Chermoula marinade can be stored in the refrigerator for up to seven days).
  • Wash and dry the chicken, then rub all over with half of the chermoula marinade and refrigerate overnight or for at least two hours.
  • After marinating, cut tomato and onion into thin wedges and combine a little more chermoula marinade. Then spread the tomato and onion into the base of the tajine.
  • Place the chicken pieces on top of tomato and onion mixture arranging them in the centre of the tajine.
  • Coat potato wedges with the chermoula marinade and arrange the potatoes around chicken.
  • Top the chicken with onion slices, then tomato slices and olives in between the potato wedges.
  • Mix chopped coriander/cilantro with remaining chermoula marinade and water (you made add less water, it depends how much your tajine could hold). Pour mixture on top of tomatoes and onions.
  • Top with preserved lemon wedges then cover tajine with lid. Cook on a very low gas heat for 45 minutes. Do not stir or lift the lid during the cooking process.
  • Serve with suggested couscous.

TAGINE OF CHICKEN WITH PRESERVED LEMON AND OLIVES



Tagine of Chicken with Preserved Lemon and Olives image

This is the best-known Moroccan chicken dish. It was the only one, apart from appetizers, served during an evening of Arab poetry and storytelling, accompanied by musicians, that I attended in a Paris restaurant. The olives do not have to be pitted. If you find them too salty, soak them in 2 changes of water for up to an hour.

Yield serves 4

Number Of Ingredients 12

3 tablespoons extra virgin olive oil
2 onions, grated or very finely chopped
2 to 3 garlic cloves, crushed
1/2 teaspoon crushed saffron threads or saffron powder
1/4 to 1/2 teaspoon ground ginger
1 chicken, cut up in 6 or 8 pieces
Salt and black pepper
Juice of 1/2 lemon
2 tablespoons chopped coriander
2 tablespoons chopped flat-leaf parsley
Peel of 1 large or 2 small preserved lemons (see page 7)
12 to 16 green or violet olives (see above)

Steps:

  • In a wide casserole or heavy-bottomed pan that can hold all the chicken pieces in one layer, heat the oil and put in the onions. Sauté, stirring over low heat, until they soften, then stir in the garlic, saffron, and ginger.
  • Put in the chicken pieces, season with salt and pepper, and pour in about 1 1/4 cups water. Simmer, covered, turning the pieces over a few times and adding a little more water if it becomes too dry. Lift out the breasts after about 15 minutes and put them to one side. Continue to cook the remaining pieces for another 25 minutes or so, after which time return the breasts to the pan.
  • Stir into the sauce the lemon juice, the chopped coriander and parsley, the preserved lemon peel cut into quarters or strips, and the olives. Simmer uncovered for 5 to 10 minutes, until the reduced sauce is thick and unctuous. If there is too much liquid, lift out the chicken pieces and set aside while you reduce the sauce further, then return the chicken to the pan and heat through.
  • Present the chicken on a serving dish with the olives and lemon peel on top of the meat.
  • Add 1/2 chili pepper, seeded and chopped, with the onions at the start, and the juice of 1/4 lemon (instead of 1/2) toward the end of cooking.

TAJINE MSIR ZITUN (CHICKEN WITH LEMON ANDOLIVES)



Tajine Msir Zitun (chicken with lemon andolives) image

Number Of Ingredients 11

4 tablespoons olive oil
3 pounds chicken cut into serving pieces (beef, mutton or pigeon may be used instead of chicken)
1 cup onion finely chopped
2 teaspoons paprika imported
1 teaspoon ginger ground
1/4 teaspoon turmeric
1 teaspoon salt
black pepper Freshly ground
2 lemons salted, cut into quarters or 2 fresh lemons
1 cup water
24 green olives small

Steps:

  • Brown chicken in the hot oil in skillet, turning frequently with tongs until it is really browned but not burned. Transfer to a plate.Pour off all but a very small quantity of fat from the skillet. Add onions. Stir and cook onions until they are soft but not browned. Stir in paprika, ginger, turmeric, salt and a few grinds of black pepper. Add the fresh lemon (if you are using fresh lemon), the chicken and the liquid that it has formed. Pour in the water. Bring to a boil over high heat, reduce heat and simmer, covered, for 30 minutes or until chicken is tender. Add olives and the salted lemon quarters (if you are using salted lemon). Cover and simmer 4 to 5 minutes. Taste for seasoning.Arrange chicken on a platter, place lemon quarters and olives around, pour sauce over chicken and serve at once.(Note: For salted lemons, see Moir.)

Nutrition Facts : Nutritional Facts Serves

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From washingtonpost.com


CHICKEN TAGINE WITH LEMONS AND OLIVES RECIPE | MYRECIPES
Directions. Step 1. Sprinkle chicken with salt and pepper. Heat oil in a large Dutch oven over high heat. Add chicken; cook 3 minutes on each side or until browned. Remove chicken from pan. Add onion and garlic to pan; cook 30 seconds, stirring constantly. Add chicken, broth, olives, cinnamon, and ginger; bring to a boil.
From myrecipes.com


CHICKEN TAGINE WITH PRESERVED LEMONS AND OLIVES
2022-03-24 Reduce the heat, cover the dish/pot and leave to simmer for approximately 45 minutes until the chicken is cooked through and tender. In the final minutes, prepare the preserved lemon by removing the fleshy part of the lemon and cutting the skin part into thin slices. Finely chop the cilantro and/or parsley.
From carolinescooking.com


CHICKEN TAGINE RECIPE WITH OLIVES AND LEMONS - OLIVIA'S CUISINE
2021-05-26 Here’s how I make this chicken tagine recipe. As always, you will find the printable (and more complete) version of the recipe at the end of this post! Step 1: Marinate the Chicken. Combine the chicken thighs, salt, olive oil and all spices – minus the cinnamon stick. Massage, making sure all chicken pieces are coated.
From oliviascuisine.com


CHICKEN TAGINE WITH PRESERVED LEMONS AND OLIVES
2020-05-26 Sear the lemon slices until browned slightly on both sides, about 3 to 5 minutes. Remove from skillet and set aside. In the same skillet, heat the remaining 2 tbsp of oil over medium-high heat. Sear the chicken, skin side down, until golden and crispy, about 5 to 6 minutes. Transfer to a plate.
From howtofeedaloon.com


EASY CHICKEN TAGINE WITH OLIVES AND PRESERVED LEMON
2016-05-05 Cover with a lid and cook on a low heat for 5 minutes until the onions have softened but are not brown. Add in the garlic, ginger and preserved lemon. Stir, then fry for 1 more minute. Add the chicken thighs, stir to coat the chicken in all the wonderful flavours and fry gently for 2 minutes. Next, add in the saffron infused water and bring to ...
From easypeasyfoodie.com


CHICKEN AND LEMON TAGINE | THE COOK UP | JULIE GOODWIN | SBS FOOD
4 garlic cloves; 2 tsp sea salt; 1 tbsp ground turmeric; 1 tbsp ground cumin; 100 ml olive oil; 1 lemon, zest and juice; 1 large onion, coarsely chopped; 800 g skinless chicken thigh fillets, cut ...
From sbs.com.au


MOROCCAN LEMON CHICKEN THIGHS - FLAVOUR AND SAVOUR
2022-01-03 Serve with vegetable side dishes or over rice or quinoa or gluten-free couscous. 1. Sprinkle the spices on the chicken, rubbing them on both sides. 2. Sauté onions and garlic, then sear the chicken. 3. Add lemon juice and broth, tomatoes and olives. 4. Simmer until tomatoes are soft and chicken is 165°F.
From flavourandsavour.com


CHICKEN TAJINE WITH LEMON AND OLIVES - COMMUNE KITCHEN …
1kg chicken thighs, bone-in, de-skinned 2 large or 500g onions, 1 chopped, 1 sliced 150 g pitted green or red olives 1 bunch coriander, chopped
From communekitchen.com


CHICKEN WITH LEMON AND OLIVES (TAJINE MSIR ZITUN) RECIPE | EAT YOUR …
Save this Chicken with lemon and olives (Tajine msir zitun) recipe and more from Quintet of Cuisines (Foods of the World): Switzerland, The Low Countries, Poland, Bulgaria and ...
From eatyourbooks.com


CHICKEN TAJINE WITH LEMON AND OLIVES - CORINE'S CUISINE
2019-06-08 The chicken, onions and garlic should be browned in a regular sauté pan or cast iron skillet before all the ingredients are transferred to the tajine, casserole or slow-cooker. Ingredients: 12 chicken thighs (with or without skin) 4 cups chicken stock. 2 lemons, peeled and diced. 8 garlic cloves. 1 cup pitted olives
From corinescuisine.com


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