Loading Video...
Recipe courtesy of Gail Arnold

Moroccan Chicken Tajine

Save Recipe
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

  1. In a large bowl, mix the garlic, cumin, ginger, paprika, salt and pepper, 1/2 cup grated onion, and the oil.
  2. Rinse the preserved lemons, and remove the pulp. RESERVE the lemon peel for later use.
  3. Add the lemon pulp to the mixing bowl. Add the chicken. Mix everything together and place in a large plastic bag to marinate overnight in the refrigerator. (Twenty-four hours really gives the chicken the best flavor.)
  4. In a large Dutch oven or casserole, place the chicken and marinade; add the stems of the parsley and cilantro, the rest of the grated onion, the powdered saffron and 1 1/2 cups water. Bring to a boil over high heat, turn down to a simmer and cook, partially covered, for 30 minutes.
  5. Remove the cover, stir the chicken and continue to simmer for another 15 minutes or until the chicken is tender.
  6. Remove the chicken to a serving dish and cover with foil to keep warm. Keep sauce on stove and begin to reduce.
  7. Slice the preserved lemon peel into thin slices and add to the sauce along with the olives, parsley and cilantro. Reduce until the sauce is just a little thick. This shouldn't take more than 5 minutes at most.
  8. Uncover the chicken and remove the skin from the chicken. (It doesn't look pretty and who needs the extra fat.) Pour sauce over chicken and serve.
26m Easy 97%
CLASS
18m Intermediate 96%
CLASS
9m Intermediate 98%
CLASS
Michael Ruhlman

Classic Roast Chicken

12m Easy 97%
CLASS

32m Easy 97%
CLASS
43m Easy 100%
CLASS
2m Easy 95%
CLASS