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Moroccan Chicken Tagine

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to show the combination of the flavors of Morocco Today, we are beginning the tagine series.
Tagine may be a traditional Moroccan famous which Cooking pot keep the food moist and, of course, enhances the flavors Tagine is additionally the name of the Moroccan dish, which may be a protein plus a vegetable or fruit and a few sauce , as an example, we might have a tagine of meat with potatoes,tagine of chicken with caramelized apricots then far during this Article we’re visiting learn the way to create some tagines.
Using the Moroccan traditional pot yet as a daily pot and, Today we’re visiting make a stable Moroccan dish Tagine of chicken with preserved lemon and olives which is call tagine of djaj mchermel.
so let’s start! Preparing the ingredients .
First, let’s harden saffron water.: Soak the saffron threads in some warm water for 10 minutes. This method boosts the saffron flavors and is economical as you’ll store this flavored water and use it when needed. Quarter the preserved lemon. Separate the pulp from the skin . Finely chop the pulp and reserve the skin for later Finely chop the parsley and cilantro , Grate the garlic cloves , Marinating the chicken Now we are ready, let’s make the charmoula! in an exceedingly large bowl combine: the chopped parsley and cilantro, chopped preserved lemon pulp, garlic, ground paprika, ginger, cumin, pepper, saffron water , and vegetable oil. Mix well. Place the chicken within the charmoula marinade and massage into the flesh. i’m using only chicken tights, but you’ll be able to use the other chicken parts. Cover and refrigerate for a minimum of 1 hour or overnight Setting the tagine Peel and grate the onions. Finely chop the leftover onion pieces. Drizzle oil within the bottom of the tagine and canopy with the onions Sprinkle a touch little bit of salt and turmeric over the onions, Add the chicken over the onion bed and canopy with any leftover charmoula Cooking the tagine, When cooking in a very traditional tagine over the stove, use a heat diffuser to avoid burning and cracking the underside of the tagine. It’s a must! On low-medium heat, place the diffuser first, then the tagine on top of it. Cover and cook for around 15-20 minutes until the onions and chicken release their juices and therefore the liquids start simmering. Then, reduce the warmth to low, cover the tagine and cook until the chicken is tender. this will take 1 hour or more, reckoning on the chicken parts and quality of your tagine. Add the juice and green olives to the sauce Top the chicken with the preserved lemon skins Taste your sauce and add salt if necessary , we wait until the tip to feature salt, because the preserved lemons within the charmoula are already salty! don’t cover the tagine, and continue cooking for one more quarter-hour roughly until the liquids have evaporated and also the sauce has thickened. Serve immediately with crusty bread. Bon appetite!


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