Moroccan Chicken with Lemon & Olives · Olives Et Al:
1.5 – 2kg Chicken cut into 8 pieces
Moroccan Chicken Spice Mix – see below
50ml Olives Et Al Extra Virgin Olive Oil
3 Cloves Garlic crushed
1 Onion chopped
1 or 2 Olives Et Al Preserved Lemons
100g Olives Et Al Green or Mixed Pitted Olives – roughly chopped
200ml Chicken Stock
Fresh Coriander chopped
Fresh Parsley chopped
Wash and dry the Chicken pieces and toss into a bowl with the spice mixture – make sure all the pieces are well covered.
Ideally, transfer to a plastic bag and leave at least 1 hour or overnight in the fridge massaging them every now and again to really make sure they’re covered.
Use a clay tagine if you have one but it really isn’t essential – a decent casserole dish with a lid and suitable for placing on the hob is fine.
If you don’t have one or are worried then fine – just use a frying pan for the first bit then transfer to a casserole for the oven bit.
Heat some oil in the casserole dish and seal the chicken pieces for 4-5 minutes turning until lightly browned.
Add the garlic, onions, preserved lemon, olives and cook through for 10 minutes or so.
Add the chicken stock, stir gently, cover and transfer to the oven at 130 - 140C for slow cooking and leave for 3 or 4 hours or, if you want it quick then do at 180C for an hour.
Either way, make sure the chicken is completely cooked through.
Mix in fresh coriander and parsley right before serving.
Adjust seasonings to taste.
Serve with couscous.
Moroccan tagine spice mix:
2 tsp Paprika
1 tsp Ground Cumin
1 tsp Ground Ginger
1 tsp Turmeric
1/2 tsp Cinnamon
1/4 tsp Freshly Ground Pepper
- Moroccan Chicken Tagine | Williams-Sonoma Taste
'via Blog this': 11 Nov 2013.