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Chicken Pistachio Tagine recipe

Chicken Pistachio Tagine recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast

I tasted this chicken tagine in a Moroccan restaurant a few years ago. I liked it so much that I tried to recreate it myself! I found that this version is even better! This tagine is really easy to do, and guests will love it.

56 people made this

IngredientsServes: 6

  • 1.25kg skinless chicken breasts fillets, cut into large cubes
  • 4 tablespoons olive oil
  • 2 onions, minced
  • 3 garlic cloves, minced
  • 750ml chicken stock
  • 3 small preserved lemons (optional)
  • 2 teaspoons ground cumin
  • 2 teaspoons ground ginger
  • ½ teaspoon ground cinnamon
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground paprika
  • 1/2 teaspoon salt
  • black pepper to taste
  • 100g sultanas
  • 150g shelled pistachio nuts
  • 50g fresh coriander leaves
  • 300g couscous
  • 3 tablespoons fresh chopped mint

MethodPrep:1hr ›Cook:45min ›Ready in:1hr45min

  1. In a pan, sauté the diced chicken in the olive oil in a casserole over medium heat until lightly browned. Remove from the pan.
  2. Add the onions and garlic to the pan, add more olive oil if necessary and cook until onions are translucent.
  3. Return chicken to the casserole with the onions. Add chicken stock, lemons (if desired), cumin, ginger, cinnamon, turmeric, paprika, salt and pepper. Simmer over low heat for 30 minutes, stirring occasionally.
  4. Stir in the sultanas, pistachios and coriander (save some leaves to decorate) and simmer for 15 more minutes.
  5. Meanwhile, prepare the couscous: add the couscous into a bowl, boil 500ml of water and pour over the couscous. Cover and set aside until there is no more water. Use a fork to stir and separate the grains. Sprinkle with a tablespoon of olive oil, chopped mint, salt and pepper. Mix well.
  6. Serve the tagine and sauce over the couscous and garnish with a few coriander leaves.

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Reviews & ratingsAverage global rating:(10)

Reviews in English (6)

I made this and used stock cubes and it was ok, I served this last night and used real chicken stock and it made so much difference, everyone enjoyed it.-20 Nov 2011

Tried this out and loved it. Had no turmeric so missed that but was delicious. Many thanks for posting it.-07 May 2012

Great flavoursome recipe enjoyed by the whole family. Easy to prepare ahead as reheating even the next day only improves the flavour. No tweaking required!-10 Nov 2010


Recipe Summary

  • 1 cup chopped pistachios
  • ½ cup bread crumbs
  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • salt and pepper to taste
  • 2 large skinless, boneless chicken breast halves, cut into 1-inch strips

Preheat oven to 500 degrees F (260 degrees C). Lightly coat a baking sheet with cooking spray.

Mix together pistachios and bread crumbs in a shallow bowl. In a separate bowl, stir together Dijon mustard, olive oil, honey, salt and pepper until smooth. Dip chicken into Dijon mixture to coat, then coat with bread crumbs. Place onto prepared baking sheet.

Place into preheated oven and turn the oven down to 375 degrees F (190 degrees C). Bake until the chicken is no longer pink and the pistachio coating is golden brown, about 20 minutes.


Moroccan Chicken Tagine

Juicy, lemon-y, and packed with flavor, this Moroccan Chicken Tagine is one of the most popular dishes in the country. The recipe uses preserved lemons and saffron threads so be ready for something special!

Finally, the day has come! The day when, after a grueling month of waiting, I was able to open a jar of my homemade Moroccan preserved lemons and for the first time in my life savor them. You can read about my emotions in the post mentioned earlier, while here I will talk about how I am using these little pickled guys. The possibilities are endless!

Sauces, salads, marinades, stews, tagines - preserved lemons will enhance the flavor of any of these culinary creations. When the aroma from the opened jar reached my nostrils my mind immediately started flipping through options for the usage of these bad boys. However, it wasn't until I grabbed a few Moroccan books I possess that I found a perfect idea for my very first experience with them. Moroccan Chicken Tagine!

A little explanation for those of you who are not familiar with the word "Tagine" (can be also spelled as "Tajine"). It's a special North African earthenware pot and all the stews that are cooked in this dish are named after it. Does it mean that you won't be able to make this recipe without this pot on hand? Don't worry, it doesn't. I don't have it either at the moment (I plan to get it soon, though). A Dutch oven will work just fine! I'm including a picture for you to see how it looks like. A true beauty!

Moroccan cuisine offers a big variety of various tagines (that's why it's a good idea to get that pot sooner or later) but the one with chicken, preserved lemons, and olives I made today is perhaps the most popular. Maybe that's because chicken meat is cheap and accessible (a significant number of tagines in Morocco are made with lamb) or maybe it's a combination of flavors that makes it so beloved.

Traditionally, a whole chicken is used to make the Moroccan Chicken Tagine but in many modern recipes, even those made by the famous Moroccan chefs (for example, Mourad Lahlou from whose book New Moroccan I adapted this recipe) only chicken legs or thighs are used. I agree with this one because it's less work + chicken breast can turn out dry and not so pleasant to eat.

This Moroccan stew looks good, isn't it? Check out more awesome stews from other countries!


The Best Moroccan Chicken Tagine

Danielle Centoni is a Portland-based, James Beard Journalism Award-winning food writer and cookbook author whose idea of a perfect day always includes butter, sugar, flour, and an oven.

The Spruce / Julia Hartbeck

×
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 435
% Daily Value*
Total Fat 30g 38%
Saturated Fat 6g 31%
Cholesterol 101mg 34%
Sodium 843mg 37%
Total Carbohydrate 11g 4%
Dietary Fiber 4g 14%
Total Sugars 3g
Protein 32g
Vitamin C 40mg 202%
Calcium 79mg 6%
Iron 3mg 19%
Potassium 449mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

A classic dish, this Moroccan chicken recipe uses preserved lemons, olives, and onions. It can be cooked in an authentic tagine or roasted in the oven, depending on your preference, and what equipment you have at your disposal. Either way, you'll enjoy a delicious meal that is sure to please everyone at the dinner table.

This recipe includes a number of traditional Moroccan ingredients, such as preserved lemons (which you can make yourself or purchase in specialty shops or online), smen, a kind of preserved butter, and the Moroccan spice blend ras el hanout. Since the olives, lemons, and smen are salty, don't be too liberal with the salt in this recipe—1/2 teaspoon or less. Just taste you'll know.

To the unfamiliar, tagine can be a little confusing, because it's both the name of the dish, and the vessel in which the dish is cooked. Typically made of clay or ceramic, the tagine is used in northern African cuisine, and it is distinguished by its wide, circular base and a cone-shaped top. The tagine functions like a slow cooker in a sense, and the cone shape functions as a way to return moisture to the base of the tagine, creating a moist and flavorful dish.

Moroccan tradition is to eat directly from the tagine, using Moroccan bread to scoop up the chicken and sauce. Belgian fries (patate frite) often top the chicken, though you can use your favorite French fries. Serving rice on the side also helps you soak up the tasty juices.


Cooking || Chicken Pistachio Tagine

For Christmas, Sam’s mom had gotten us a tagine. We were very excited to use it, but knew that we had to cure it first. We researched the best ways to cure our new tagine and then got busy and never did. But with this Chicken Pistachio Tagine recipe in mind, we finally got around to it, and I’m pleased to announce that we now have a usable dish.

Chicken Pistachio Tagine

Ingredients:

1 kg of chicken
4 tablespoons of rapeseed oil
2 onions
3 cloves of garlic, minced
750 mL chicken stock
juice of 1 lemon
2 teaspoons of ground cumin
2 teaspoons of fresh ginger
1/2 teaspoon of cinnamon
1 teaspoon of ground turmeric
1 teaspoon of paprika
1/2 teaspoon of salt
150 g of pistachios
handful of coriander
300 g couscous
a handful of chopped mint

Instructions:

Sauté your chicken in the oil in your tagine (make sure to use a diffuser if necessary).

Sauté until brown, then remove your chicken. Add the garlic and the onions into the tagine and cook until the onions are translucent. Return the chicken to the dish and add your lemon juice, chicken stock, cumin, ginger, paprika, cinnamon, turmeric, salt and pepper. Cover with your lid and stir occasionally for 30 minutes.

Stir in the pistachios and the coriander and simmer for 15 more minutes.

Whilst that’s happening, make your couscous according to the directions on the package.

Stir in your mint and a dash of olive oil. Then salt and pepper to taste.

Serve the tagine over the couscous.




I absolutely love how flavourful this dish is!


Chicken Tagine Gordon Ramsay : Chicken Tagine Gordon Ramsay : Gordon Ramsey Topfood .

Chicken Tagine Gordon Ramsay

Parfait gordon ramsay recipe for steak bohri chicken recipe by shireen anwer haleem brekel s brown clone recipe for copeland's chicken chicken shashlik with rice recipe by chef zakir shawarma gravy chicken chilli recipe in hindi penne vodka sauce with chicken recipe. Gordon ramsay said of the tiktok creation. Pro chef and fiery tv personality gordon ramsay is perhaps best known for his beef wellington. Pop the egg yolks in a food processor with the dijon mustard.

Paella is a dish that i love after having tried it in spain during my graduation trip (how i wish i can go back there!) but i have not tried making it because saffron is so expensive here! To get more information, or to amend your preferences, press the cookie settings button. Add the lime leaves, cinnamon stick, star anise, coconut reduce the heat to a simmer and cook gently for half an hour to an hour until the chicken is tender.

Chicken Tagine Gordon Ramsay : Gordon Ramsay Chicken . from pbs.twimg.com Add your review / question. Gordon ramsay chicken parm is one of his most exhilarating recipes. But when we saw that his video for chicken parmesan from his tv show the f. Season the chicken pieces with salt and pepper and add to the pan, stirring to coat in the paste. Butter chicken originated in northern indian in the 1940s and is also known as murgh makhani. To get more information, or to amend your preferences, press the cookie settings button. This tagine recipe can also be cooked in a casserole dish or even in a slow cooker. Paella is a dish that i love after having tried it in spain during my graduation trip (how i wish i can go back there!) but i have not tried making it because saffron is so expensive here! In one of the latest, he took aim at a home chef who covered a chicken with toothpicks before baking it. Chef gordon ramsay is on a mission to prove it is possible to cook spectacular dishes at home.

Whilst you can whisk this by hand, it will take quite an effort, use a food processor if you have one.

But, do i really want those empty carbs? Paella is a dish that i love after having tried it in spain during my graduation trip (how i wish i can go back there!) but i have not tried making it because saffron is so expensive here! Season the chicken pieces with salt and pepper and add to the pan, stirring to coat in the paste. That's why this gordon ramsay roasted chicken stuffed with chorizo is this years designated thanksgiving bird. Gordon ramsay restaurants limited uses cookies to store or access information on your device to help us understand the performance of the website and to personalise your experience when browsing our website. Add your review / question. Pro chef and fiery tv personality gordon ramsay is perhaps best known for his beef wellington. The conical lid traps steam during cooking and returns the liquid to the clay pot, resulting in a moist. Born 8 november 1966) is a british chef, restaurateur, television personality, and writer. Kalamata olives, leeks, garlic cloves, fresh mint leaves, chicken stock and 12 more. Return all the chicken to the pan, add the sherry vinegar.

The delicious combination of chicken in a spicy creamy sauce means it's often compared to. To get more information or to amend your preferences, press the cookie. But when we saw that his video for chicken parmesan from his tv show the f.

Chicken Tagine Gordon Ramsay : Gordon Ramsay's cod and . from i.pinimg.com Maryland crab cakes with quick tartar sauce. That's why this gordon ramsay roasted chicken stuffed with chorizo is this years designated thanksgiving bird. Pressure cooker chicken and fig tagine. Chicken tagine with orange and coriander couscous winter warmers. And turn this sweet and sour chicken is better than takeout and it's easy to make and tastes great. Born 8 november 1966) is a british chef, restaurateur, television personality, and writer. The conical lid traps steam during cooking and returns the liquid to the clay pot, resulting in a moist.

Gordon ramsay holdings limited (grhl) uses cookies to store or access information on your device to help us understand the performance of the website and to personalise your experience when browsing our website.

Gordon ramsay chicken parm is one of his most exhilarating recipes. In one of the latest, he took aim at a home chef who covered a chicken with toothpicks before baking it. Whilst you can whisk this by hand, it will take quite an effort, use a food processor if you have one. Skim off any excess oil on the surface of the curry. Coronation chickpeas gordon s ramsay recipe vegan lunch. Simple chicken pastilla moroccan pie gordon ramsay. See more ideas about tagine, tagine cooking, tagine recipes. I've acquired a love of north african food after visiting tunisia and morocco a few times, so when i was at le palmier restaurant in. A tagine, sometimes spelled tajine, is a traditional moroccan cooking vessel made of ceramic or unglazed clay with a round base and low sides. The delicious combination of chicken in a spicy creamy sauce means it's often compared to. You've turned the chicken into a hedgehog! gordon ramsay has filmed nearly a dozen reaction videos to tiktok amateur cooking clips in recent weeks. 5 stars based on 121 votes. Gordon james ramsay obe (/ˈɡɔːrdən ˈræmziː/ To get more information or to amend your preferences, press the cookie.

Marinated to make them tender and fried with aromatics for amazing flavour. Is another amazing ingredient in this dish and for me, la chinata sweet smoked paprika because is the best and is used by gordon ramsay and rick stein. Parfait gordon ramsay recipe for steak bohri chicken recipe by shireen anwer haleem brekel s brown clone recipe for copeland's chicken chicken shashlik with rice recipe by chef zakir shawarma gravy chicken chilli recipe in hindi penne vodka sauce with chicken recipe. Gordon ramsay's butter chicken recipe is a much healthier alternative to an indian takeaway but just as tasty. Brown the chicken pieces (in batches if necessary) over high heat with the garlic and thyme for 2 to 3 minutes on each side until golden brown. But when we saw that his video for chicken parmesan from his tv show the f. Born 8 november 1966) is a british chef, restaurateur, television personality, and writer.

Chicken Tagine Gordon Ramsay / Chicken Lemon And Green . from i.dailymail.co.uk Kalamata olives, leeks, garlic cloves, fresh mint leaves, chicken stock and 12 more. Pressure cooker chicken and fig tagine. You've turned the chicken into a hedgehog! gordon ramsay has filmed nearly a dozen reaction videos to tiktok amateur cooking clips in recent weeks. I've acquired a love of north african food after visiting tunisia and morocco a few times, so when i was at le palmier restaurant in. That's why this gordon ramsay roasted chicken stuffed with chorizo is this years designated thanksgiving bird. And turn this sweet and sour chicken is better than takeout and it's easy to make and tastes great. Gordon ramsay holdings limited (grhl) uses cookies to store or access information on your device to help us understand the performance of the website and to personalise your experience when browsing our website.

Maryland crab cakes with quick tartar sauce.

Coronation chickpeas gordon s ramsay recipe vegan lunch. Chef gordon ramsay is on a mission to prove it is possible to cook spectacular dishes at home. Skim off any excess oil on the surface of the curry. That's why this gordon ramsay roasted chicken stuffed with chorizo is this years designated thanksgiving bird. But, do i really want those empty carbs? To get more information, or to amend your preferences, press the cookie settings button. Butter chicken originated in northern indian in the 1940s and is also known as murgh makhani. And turn this sweet and sour chicken is better than takeout and it's easy to make and tastes great. Cover with cling film and chill overnight, or for at least 30 minutes. All recipes written by gordon ramsay. Pressure cooker chicken and fig tagine. One of the things i like about this ramsay roasted chicken recipe is that the stuffing uses no bread. Is another amazing ingredient in this dish and for me, la chinata sweet smoked paprika because is the best and is used by gordon ramsay and rick stein. 5 stars based on 121 votes. This tagine recipe can also be cooked in a casserole dish or even in a slow cooker.

Gordon ramsay offers up a tasty chicken recipe with this video guide for his chilli chicken with ginger and coriander.

And turn this sweet and sour chicken is better than takeout and it's easy to make and tastes great.

Simple chicken pastilla moroccan pie gordon ramsay.

One of the things i like about this ramsay roasted chicken recipe is that the stuffing uses no bread.

All recipes written by gordon ramsay.

Chef gordon ramsay is on a mission to prove it is possible to cook spectacular dishes at home.

All recipes written by gordon ramsay.

That's why this gordon ramsay roasted chicken stuffed with chorizo is this years designated thanksgiving bird.

Gordon ramsay's butter chicken recipe is a much healthier alternative to an indian takeaway but just as tasty.

Season the chicken with salt and pepper and heat the olive oil in a large saut pan.

You've turned the chicken into a hedgehog! gordon ramsay has filmed nearly a dozen reaction videos to tiktok amateur cooking clips in recent weeks.

Kalamata olives, leeks, garlic cloves, fresh mint leaves, chicken stock and 12 more.

Gordon ramsay holdings limited (grhl) uses cookies to store or access information on your device to help us understand the performance of the website and to personalise your experience when browsing our website.

Season the chicken pieces with salt and pepper and add to the pan, stirring to coat in the paste.

Butter chicken originated in northern indian in the 1940s and is also known as murgh makhani.

Whilst you can whisk this by hand, it will take quite an effort, use a food processor if you have one.

And turn this sweet and sour chicken is better than takeout and it's easy to make and tastes great.

Gordon ramsay holdings limited (grhl) uses cookies to store or access information on your device to help us understand the performance of the website and to personalise your experience when browsing our website.

Bring back to room temperature before cooking.

But, do i really want those empty carbs?

A quick and simple recipe for sweet and spicy chicken thighs:

The delicious combination of chicken in a spicy creamy sauce means it's often compared to.

Paella is a dish that i love after having tried it in spain during my graduation trip (how i wish i can go back there!) but i have not tried making it because saffron is so expensive here!

You've turned the chicken into a hedgehog! gordon ramsay has filmed nearly a dozen reaction videos to tiktok amateur cooking clips in recent weeks.

Gordon james ramsay obe (/ˈɡɔːrdən ˈræmziː/

Is another amazing ingredient in this dish and for me, la chinata sweet smoked paprika because is the best and is used by gordon ramsay and rick stein.


Traditional Cast Iron Cooking

If you're new to cooking with traditional cast iron or stoneware pot, you may want to check out the list of useful tips for beginners at the bottom of this article. You'll learn how to maintain your earthenware pot correctly so it will last a lifetime, as well as find some inspiration to try cooking more traditional food from the region in the future. After you have tried out this recipe, you’ll fall in love with this style of cooking.


Gallery

  • One 3 1/2- to 4-pound chicken, cut into 8 pieces
  • Kosher salt
  • Black pepper
  • 2 large spring onions, halved lengthwise
  • 1 cup chopped cilantro
  • 1 cup chopped parsley
  • 1 preserved lemon, quartered, seeds removed
  • 3 garlic cloves, crushed
  • One 2-inch piece of fresh ginger, peeled and sliced 1/4 inch thick
  • 2 tablespoons sweet paprika
  • 1 tablespoon ghee or unsalted butter, melted
  • 1 tablespoon harissa
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon saffron
  • 1/4 cup plus 2 tablespoon extra-virgin olive oil
  • 1 pound multicolored carrots, peeled, halved lengthwise
  • 2 large fennel bulbs, halved and very thinly sliced
  • 1 cup fresh or thawed frozen peas
  • 1 cup whole green olives
  • 3 cups low-sodium chicken broth
  • 2 tablespoons fresh lemon juice
  • 1 cup couscous
  • 1 small yellow onion, finely chopped

In a large bowl, season the chicken with salt and black pepper. Add the spring onions, 1/2 cup each of the cilantro and parsley, the preserved lemon, garlic, ginger, paprika, ghee, harissa, cumin, turmeric, cardamom, crushed red pepper, cinnamon and saffron and toss to coat. Cover and let marinate in the refrigerator overnight.

In a large enameled cast-iron casserole, heat 1/4 cup of the olive oil. Scrape the marinade off the chicken and reserve. Working in batches, cook the chicken, skin side down, over moderate heat until browned, about 8 minutes. Add the carrots, fennel, peas, green olives, reserved marinade and 1 cup of the broth. Cover the casserole and bring the liquid to a boil, then reduce the heat to moderately low and cook until the chicken is tender, about 35 minutes. Remove from the heat and let the tagine stand, covered, for about 15 minutes. Add the lemon juice and the remaining 1/2 cup each of cilantro and parsley and season with salt and black pepper.

Meanwhile, put the couscous in a large heatproof bowl. In a medium saucepan, heat the remaining 2 tablespoons of olive oil. Add the yellow onion and cook over moderate heat, stirring occasionally, until lightly browned, about 10 minutes. Add the remaining 2 cups of broth, bring to a simmer and pour over the couscous. Cover the bowl with plastic wrap and let stand for 15 minutes. Fluff the couscous with a fork and season with salt. Serve the couscous with the tagine.


Frequently Asked Questions

Can I make this without a tagine? Yes you can, I strongly recommend using a dutch oven for the self-basting effect and its ability to go into the oven after being on the stovetop.

I thought a tagine is like an oven, why are you baking it? You can skip the baking step and continue cooking the tagine on medium-low heat for 30 minutes. I just like to bake it. It’s up to you both ways will work.

Can I use dried chickpeas? Yes and no…if you’re going to soak them overnight and boil them for 30-40 minutes before adding them to the tagine, then go for it. For best results, use cooked chickpeas. Adding soaked chickpeas without pre-cooking them will result in crunchy uncooked chickpeas. The acid in the tomatoes prevents them from cooking.

Can I use fresh tomatoes? Yes. I recommend removing the skins and chopping them before adding them.


Chicken Tagine

  • Quick Glance
  • (1)
  • 30 M
  • 2 H, 15 M
  • Serves 4 to 6

Ingredients US Metric

  • Extra-virgin olive oil, for the pan
  • 2 tablespoons unsalted butter
  • 8 large bone-in chicken thighs, skin removed
  • 1 large onion, roughly diced (about 2 cups)
  • 4 large garlic cloves, thinly sliced
  • 2 to 3 teaspoons ground coriander
  • 2 to 3 teaspoons ground ginger
  • Pinch saffron threads
  • 2 teaspoons boiling water
  • Sea salt and freshly ground black pepper
  • 1 cup homemade chicken stock or canned chicken broth
  • 7 ounces green olives, pitted
  • 2 to 3 small store-bought or homemade preserved lemons, rinsed, thinly sliced, and flesh removed
  • Cilantro or flat-leaf parsley, leaves picked and roughly chopped, for garnish

Directions

Heat a good drizzle olive oil and the butter in a large saucepan set over medium-high heat. Add the chicken thighs and sear until golden brown, 3 to 5 minutes per side. Transfer to a plate.

Add the onion to the saucepan, reduce the heat to medium, and cook just until softened, 3 to 5 minutes. Then add the garlic, coriander, and ginger and stir well. Return the chicken to the saucepan.

Meanwhile, grind the saffron with a mortar and pestle (or just crush it really well between your fingertips) and put it in a bowl. Add the boiling water and let it steep for a couple minutes.

Add the saffron water to the chicken in the pan and season with a generous amount of sea salt and black pepper, to taste. Pour in the chicken stock or broth, cover the pan with a lid, reduce the heat to low, and gently simmer until the chicken meat is tender as can be and literally almost falling off the bones, at least 1 hour and up to 2 hours.

Add the olives and preserved lemon slices to the pan and stir to combine. Cover and cook for 15 minutes more. Remove the pan from the heat, garnish with the roughly chopped cilantro or parsley, and serve.

Quick Preserved Lemons Note

If you haven’t got a stash of homemade preserved lemons on your kitchen windowsill, and the store-bought preserved lemons are either nonexistent where you live or cost a pretty penny, you need a recipe for quick preserved lemons. Here are two:

If using a stovetop, quarter a couple lemons and place them in a saucepan with 1 cup or so water and 2 tablespoons salt. Simmer until the rind is tender. Use as directed in the recipe.

If using a pressure cooker, combine 4 lemons, 1/2 teaspoon salt, a pinch granulated sugar, 2 cups water, and a pinch crushed saffron threads in the pressure cooker. When the steam is full or high, cook for 4 minutes. You can wait till the pressure releases on its own or stick the cooker under cold running water to release the pressure. Reduce the cooking liquid by boiling it on high until it has a nice, thick, honey-like consistency.

Recipe Testers' Reviews

Irene Seales

I love a chicken tagine with the tartness of olives and lemons (not as much a fan of those with sweet ingredients unless the balance is just right). This recipe has loads of flavor. The thing to stress is that this recipe makes the case for freshly grinding your spices whenever possible—coriander just sings with fragrance when freshly ground. Be generous, not afraid, with the saffron. Try to use the best-quality chicken you can it will fall off the bone without getting stringy or overcooked. A couple of final tips: choose the most flavorful and interesting green olives you can find. I selected some pitted spicy Greek green olives after tasting them first. You want all that intensity. Be generous with the pepper (and remember, this tagine already gets plenty of salt from the lemons, olives, and broth). If you have access to lemons, I encourage you to preserve your own (as will the sticker shock should you go buy them). There are many variations, but I have always made Paula Wolfert’s version of preserved lemons, with the occasional addition of bay leaves, peppercorns, or even a small stick of cinnamon. If you need to make them on the fly, you can do what I do when caught without any preserved lemons on hand: simmer lemons in lemon juice and salt for 10 minutes then cool before using. This will get you close, and there really is no substitute for lemons in this tagine. It might seem like a long time, but 2 hours cooking is perfect. The dish reheats very nicely the next day. I first served it with a mixture of quinoa and cauliflower rice, and the second time, with a mixture of orzo and cauliflower rice.

Ralph Knauth

My wife and I really enjoyed this authentic Moroccan dish. The flavor of the olives and preserved lemons shines through. Plus it's easy to make, even in advance. I cooked it in a tagine and served it that way, which looked very nice. I served the tagine with Persian rice, not couscous, and we very much liked that. I'll make this again for sure. I used homemade preserved lemons, and since they were pretty big (from my own backyard), I only used 2. I scooped out the middle, scraped off the fuzzy stuff from the inside of the rinds, and cut the rinds in 1/2-inch pieces before adding them to the tagine. Instead of pitted green olives, I used whole Picholine olives with the pits. I think they taste better, but of course, you have to let your dinner guests know about the pits. I used parsley. I cooked the tagine for 1 hour and 45 minutes, and the chicken was wonderfully tender, and all the flavors had come together beautifully.

Sita Krishnaswamy

This chicken tagine came together quite easily. It produced a very tender, fall-off-the-bone chicken dish. I halved the original recipe and used homemade preserved lemons. The only caution you'd need to exert here is that if you're using homemade preserved lemons, the preserved lemons available in North America are considerably bigger than the ones in the Middle East. I served it with a rice pilaf. A nice dish.

Alexandra M.

A great basic recipe for chicken tagine—really tasty and comforting on a freezing night. After 2 hours of low simmering, the chicken thighs were literally falling off the bone! This is a good thing. But I would not let them go over 2 hours. I'd play with and add to the spices next time—toasted cumin or ras el hanout would have made this dish more interesting and refined. I served this over Persian basmati rice. Perfect.

Lydia Brimage

The yellow and green colors of this dish made it visually attractive, and there was a nice aroma of preserved lemons and saffron. I cooked the onion until just soft, which took about 5 minutes. I used store-bought preserved lemons, although I'd love to make my own and was pleased that a recipe was included. I cooked the chicken in my tagine pot in the oven at about 125°C and served it with rice. I thickened the final sauce with some corn flour.

If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.

Comments

I’ve made this twice, it might be my favorite chicken tagine recipe (and I’ve done the rounds with several raisin/cranberry versions). It’s so tart and perfect for summer and freezes beautifully. I did not use any saffron (student budget) so I used turmeric instead for a touch of color. And I used the quick preserved lemon method outlined above. It worked beautifully!

Moira, lovely to hear that you’re as smitten with this tagine as we are! And I like your student-budget-friendly substitution for saffron. We so appreciate you taking the time to let us know.



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    I advise you to look at the website where there are many articles on this matter.

  6. Tony

    Quite right! I like your idea. I propose to bring it up for general discussion.



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