Jul 10, 2012

Moroccan Tajine\Tagine of Chicken, Potatoes, Olives, and Preserved Lemon

This is one of my favorite tajines.  It is easy and tastes so good.  My neighbor asks for it all of the time.

Chicken Tajine with Potatoes, Olives, and Preserved Lemon


4-6 Chicken pieces, skin removed
3-4 TBS olive oil
1 tsp each of ginger, paprika, turmeric
1 chicken bouillon cube (optional)
1-2 pinches of saffron threads
1/4 preserved lemon, chop a few pieces and use the remainder for decoration
salt/pepper to taste
1/4 - 1/2 cub of olives, pitted
1 TBS each of chopped Italian parsley and cilantro
1 onion chopped
1 medium tomato, skinned and chopped

Place the tajine bottom on medium heat and add the oil.  When hot add all of the spices, herbs, onion, bouillon cube, and tomato and mix well.  Simmer over medium heat for about 5 minutes.  Then add the chicken pieces.  Simmer for about 20-30 mintues, turning over to brown on both sides.  Next, arrange the potatoes on top of the chicken and add the olives and preserved lemon. Use about 5 thin slivers of the preserved lemon and make a star on top.  Sprinkle a little salt\pepper on top and cover.  The cooking time may vary, don't rush, this could take as long as 1 - 1\12 hours to cook.  When the vegetables are tender then it is done.  Serve with khobz or French bread. Enjoy!