RECIPE: Tagine-Chicken with preserved lemons and olives

Greetings from Founder Katia!

Today I'm here to share with you one of my favorite Moroccan recipes: Chicken Tagine with Preserved Lemons and Purple Olives.

 

Check out our video recipe here and the full details below. Happy Cooking!

 

Ingredients

1 tsp turmeric

1 tsp black pepper

1 tsp ground ginger

1/2 tsp preferably fresh ground coriander ( video shows whole)

1/2 cup water

2 tbsp. olive oil

1/4 cup canola oil

1 fresh squeezed lemon

8 new potatoes

1/2 preserved lemon cut up into small pieces

3 small shallots (small dice)

1 tbsp. parsley

1.5 tsp. preferably fresh ground cumin (video shows whole)

12 Moroccan purple olives

6 parsley stems

 

 For Marinade

In a separate bowl mix the following:

 

1 tsp turmeric

½ tsp salt

1 tsp black pepper

1 tsp ground ginger

1/2 cup water

1/2 tsp coriander

1 fresh squeezed lemon

1/2 preserved lemon

(You add salt to taste later, because lemon tends to be a bit tangy/salty.)

Directions

Cut up a whole chicken in 10-12 pieces.  After, you wash the pieces; let them rest for 10-15 minutes.

Add the chicken to the bowl and let it marinate for an hour or even overnight, then when ready to cook, add the oil and mix again.

Put parsley stems then the onions in the tagine, and then add the chicken.  (Maybe 8 pieces of the chicken, you can save the rest to use the next day or freeze to use later.)   You don't want to stack up the meat in the tagine.

Start with low heat about level 2 for about 20 minutes, and then add the potatoes then bring to medium low, about 3, and let it cook for 1 hour.  Add parsley, 12 olives and cumin on top 5 minutes before done cooking.  

 TIP: If you have a gas stove, perfect, you can put the tagine directly on the fire. If you don’t have a gas stove, you should either use a diffuser on the stovetop, or put in a 350 degree oven.

There you have it! My favorite chicken tagine recipe.  

 

February 10, 2017 by Katia Essyad
How To Roast The Perfect Pepper

How To Roast The Perfect Pepper

Greetings from Founder Katia-- Today I'm here to share with you the secret to roasting the perfect pepper! Tis the season for warm salads, and adding roasted peppers is the ideal way to warm up your home for the holidays.

Tip #1 Remember, just because it’s easier to run your peppers under cold water after you roast them, please do not :) Take your time and enjoy your cooking and please always Buy Local. Buy Organic.

Step 1 Wash your peppers first, let them rest on your counter. Then, bring them to the oven and bake at a temperature of  375-400 degrees for 45-minutes, flipping sides every 20 minutes.

Step 2 After your peppers are thoroughly charred, remove them from the oven and let your beauties cool. How long will they take to cool? It might take a half an hour, maybe more, but it’s worth it. Do not be tempted to run your peppers under cold water to cool them. You will wash away the delicious flavors!

Step 3 Once cooled, remove the head, the seeds and the skin. Add olive oil, paprika, cumin, salt to taste, a hint of white vinegar, parsley, & you’re done.

Tips & Tricks: For anther recipe you can add only these three ingredients: argan oil, cumin and salt to taste. Also, this goes great with french bread! Warm it up in the oven and serve (for crunchy deliciousness, wet your hands, pat the french bread & place in the oven). Once cooked and seasoned, the peppers can last up to a week in a fridge.

Ready to get cooking? Browse out our Moroccan Foods page for more!

All The Love,

Katia

 

 

Handmade For Home

This recipe is just a foundation. Please put yourself into the recipe wherever you sit fit. For example, our founder Katia loves butter and sugar...so she’s known for adding a bit more in than the recipe calls for :) Double the raisins! Cut the butter! This is your recipe, we're just here to get you started. 

 

Copyright 2016, Chef Casablanca, All Rights Reserved

January 08, 2017 by Katia Essyad