Difference between revisions of "Chicken Tagine with Olives and Preserved Lemons"
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| − | Recipe by [[:category:Errant Gin Monks's Recipes|Errant Gin Monks]] Wikified by [[User:Drimble Wedge|Drimble Wedge]][[Category:African]][[Category:Chicken]][[Category:Lemon]][[Category:Main Course]][[Category:Olive]] | + | Recipe by [[:category:Errant Gin Monks's Recipes|Errant Gin Monks]] Wikified by [[User:Drimble Wedge|Drimble Wedge]][[Category:African]][[Category:Chicken]][[Category:Lemon]][[Category:Main Course]][[Category:Olive]][[category:Errant Gin Monks's Recipes]] |
==Ingredients== | ==Ingredients== | ||
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* 1/4 pound chicken liver, optional | * 1/4 pound chicken liver, optional | ||
* 1/4 cup mixed olives, pitted | * 1/4 cup mixed olives, pitted | ||
| − | * 3 small | + | * 3 small [[Preserved Lemons]] |
'''Serving suggestion:''' bread | '''Serving suggestion:''' bread | ||
| Line 32: | Line 32: | ||
Roll the chicken pieces into the marinade and leave for 10 to 15 minutes. | Roll the chicken pieces into the marinade and leave for 10 to 15 minutes. | ||
| − | For cooking, use a tagine (traditional Moroccan dish) or a deep, heavy bottom casserole dish. Heat the dish up and add 2 tablespoons of olive oil to the hot dish. Drop in the chicken and pour over the excess marinade juices. Add the remaining onions, gizzards, chicken livers, olives, and chopped | + | For cooking, use a tagine (traditional Moroccan dish) or a deep, heavy bottom casserole dish. Heat the dish up and add 2 tablespoons of olive oil to the hot dish. Drop in the chicken and pour over the excess marinade juices. Add the remaining onions, gizzards, chicken livers, olives, and chopped [[Preserved Lemons]] (no pulp). |
Cook in medium hot oven (350 degrees F) for 45 minutes. | Cook in medium hot oven (350 degrees F) for 45 minutes. | ||
Serve with fresh bread. | Serve with fresh bread. | ||
| + | |||
| + | [[image:TagineChicken.jpg]] | ||
Latest revision as of 01:46, 22 October 2011
Recipe by Errant Gin Monks Wikified by Drimble Wedge
Ingredients[edit]
- Rock salt
- 1 whole large chicken, cut into 8 pieces
- 1 tablespoon white wine vinegar
- 5 tablespoons olive oil
- 1 large bunch fresh cilantro, chopped
- 1 teaspoon cinnamon
- 1/2 teaspoon real saffron
- Pinch fine salt
- 1/2 pound onions, chopped
- 5 cloves garlic, chopped
- 1 teaspoon cumin
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1/4 pound gizzards, optional
- 1/4 pound chicken liver, optional
- 1/4 cup mixed olives, pitted
- 3 small Preserved Lemons
Serving suggestion: bread
Directions[edit]
First rub the rock salt into the chicken pieces and then wash the chicken in the white wine vinegar and water. Leave for 10 minutes. Rinse and dry and place onto a clean plate.
In a large bowl, mix the olive oil, coriander, cinnamon, saffron, fine salt, 1/2 the onions, garlic, cumin, ginger, paprika, turmeric. Mix all these ingredients into the oil and crush the garlic and add a little water to make a paste.
Roll the chicken pieces into the marinade and leave for 10 to 15 minutes.
For cooking, use a tagine (traditional Moroccan dish) or a deep, heavy bottom casserole dish. Heat the dish up and add 2 tablespoons of olive oil to the hot dish. Drop in the chicken and pour over the excess marinade juices. Add the remaining onions, gizzards, chicken livers, olives, and chopped Preserved Lemons (no pulp).
Cook in medium hot oven (350 degrees F) for 45 minutes.
Serve with fresh bread.
