Moroccan Chicken Tajine
Serves: 4
Eda Schinner
1 January 1970
Based on User reviews:
54
Spice
55
Sweetness
54
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
6 cloves
Garlic (peeled and finely chopped)1 tsp
Ground Cumin1 tsp
Ground Ginger1 tsp
Sweet Paprika1 tbsp
Sea Salt (kosher or)1 tsp
Saffron (powdered)1 bunch
Italian Parsley (about 1/4 cup)1 bunch
Cilantro (about 1/4 cup)Directions:
1
(Twenty-four hours really gives the chicken the best flavor
2
Watch how to make this recipe
3
In a large bowl, mix the garlic, cumin, ginger, paprika, salt and pepper, 1/2 cup grated onion, and the oil
4
Rinse the preserved lemons, and remove the pulp
5
RESERVE the lemon peel for later use
6
Add the lemon pulp to the mixing bowl
7
Add the chicken
8
Mix everything together and place in a large plastic bag to marinate overnight in the refrigerator
9
) 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
10
Bring to a boil over high heat, turn down to a simmer and cook, partially covered, for 30 minutes
11
Remove the cover, stir the chicken and continue to simmer for another 15 minutes or until the chicken is tender
12
Remove the chicken to a serving dish and cover with foil to keep warm
13
Keep sauce on stove and begin to reduce
14
Slice the preserved lemon peel into thin slices and add to the sauce along with the olives, parsley and cilantro
15
Reduce until the sauce is just a little thick
16
This shouldn't take more than 5 minutes at most
17
Uncover the chicken and remove the skin from the chicken
18
(It doesn't look pretty and who needs the extra fat
19
) Pour sauce over chicken and serve