A classic North African inspired one-pot dish that is the perfect mix of sweet and sour. Serve with couscous, or alternatively tabbouleh for a filling main-course dish.
Go to the printable version of the recipe
1 medium-sized whole chicken, jointed into 10 pieces
2 onions, finely chopped
3 garlic cloves, finely chopped
5cm (2in) piece root ginger, grated
2 cinnamon sticks
2 tsp ras-el-hanout (North African spice blend)
1 1/2 tsp salt
1 tsp freshly ground black pepper
1/2 tsp ground turmeric
1 tsp ground cinnamon
1/2 tsp saffron threads
1 preserved lemon, coarsely chopped
3 tbsp runny honey
750ml (3 cups) chicken stock
150g (7oz) dates, halved and with stones removed
salt and freshly ground black pepper, to taste
2 tbsp chopped fresh flat-leaf parsley
Add the onions, garlic and ginger to the pan and fry for 2–3 minutes, or until softened. Stir in the spices and cook for one minute, or until aromatic, then return the chicken to the pan and stir until the chicken is coated in the spice mixture.
Add the preserved lemons, honey and stock and bring the mixture to the boil. At this point reduce the heat to a simmer, cover the pot with a lid and cook for 45 minutes.
Add the dates and stir well to combine, then continue to cook, uncovered, for another 30-45 minutes, or until the chicken is tender and the sauce has thickened. Season, to taste, with salt and freshly ground black pepper, then stir in the parsley.
Serve immediately with your choice of couscous or tabbouleh.
This goes particularly well with this site's recipe for Herby Tabbouleh.
Go to the printable version of the recipe
Chicken and Lemon Tagine
Ingredients:
50g (2oz) butter1 medium-sized whole chicken, jointed into 10 pieces
2 onions, finely chopped
3 garlic cloves, finely chopped
5cm (2in) piece root ginger, grated
2 cinnamon sticks
2 tsp ras-el-hanout (North African spice blend)
1 1/2 tsp salt
1 tsp freshly ground black pepper
1/2 tsp ground turmeric
1 tsp ground cinnamon
1/2 tsp saffron threads
1 preserved lemon, coarsely chopped
3 tbsp runny honey
750ml (3 cups) chicken stock
150g (7oz) dates, halved and with stones removed
salt and freshly ground black pepper, to taste
2 tbsp chopped fresh flat-leaf parsley
Method:
Heat a large, lidded, saucepan. When hot, add the butter and the chicken and fry the meat for 2–3 minutes on each side, or until golden-brown (you may need to do this in batches). Remove the chicken from the pan and set aside on a plate.Add the onions, garlic and ginger to the pan and fry for 2–3 minutes, or until softened. Stir in the spices and cook for one minute, or until aromatic, then return the chicken to the pan and stir until the chicken is coated in the spice mixture.
Add the preserved lemons, honey and stock and bring the mixture to the boil. At this point reduce the heat to a simmer, cover the pot with a lid and cook for 45 minutes.
Add the dates and stir well to combine, then continue to cook, uncovered, for another 30-45 minutes, or until the chicken is tender and the sauce has thickened. Season, to taste, with salt and freshly ground black pepper, then stir in the parsley.
Serve immediately with your choice of couscous or tabbouleh.
Printable version of the Recipe
morocco, meat, chicken, stew, tagine
Meat
Morocco
Chicken and Lemon Tagine
https://fabulousfusionfood.blogspot.com/2019/05/chicken-and-lemon-tagine.html
Chicken and Lemon Tagine. This is a classic North African inspired one-pot dish of chicken cooked in chicken stock with dates and flavoured with spices and a preserved lemon that is the perfect mix of sweet and sour.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSnRsbWzbvFajfiZzqlZJC8vmxnL6Px6FAAO4wa2zS6dYlci6wT9U_BnxO6HgiNQY1mhFFgcsxn8ELTJYtMM4grv6TIkF8rn3Mo4VQRfTo8Sn2FAo7CBJxDN9O9qQPlxOgWnISqwi_8z8/s1600/chicken-lemon-tagine.png
2019-05-03
Yield: 4
Chicken and Lemon Tagine
Chicken and Lemon Tagine. This is a classic North African inspired one-pot dish of chicken cooked in chicken stock with dates and flavoured with spices and a preserved lemon that is the perfect mix of sweet and sour.
prep time: 25 mins
cook time: 90 mins
total time: 115 mins
Ingredients:
- 50g (2oz) butter
- 1 medium-sized whole chicken, jointed into 10 pieces
- 2 onions, finely chopped
- 3 garlic cloves, finely chopped
- 5cm (2in) piece root ginger, grated
- 2 cinnamon sticks
- 2 tsp ras-el-hanout (North African spice blend)
- 1 1/2 tsp salt
- 1 tsp freshly ground black pepper
- 1/2 tsp ground turmeric
- 1 tsp ground cinnamon
- 1/2 tsp saffron threads
- 1 preserved lemon, coarsely chopped
- 3 tbsp runny honey
- 750ml (3 cups) chicken stock
- 150g (1/3 lb) dates, halved and with stones removed
- salt and freshly ground black pepper, to taste
- 2 tbsp chopped fresh flat-leaf parsley
Method:
- Heat a large, lidded, saucepan. When hot, add the butter and the chicken and fry the meat for 2–3 minutes on each side, or until golden-brown (you may need to do this in batches). Remove the chicken from the pan and set aside on a plate.
- Add the onions, garlic and ginger to the pan and fry for 2–3 minutes, or until softened. Stir in the spices and cook for one minute, or until aromatic, then return the chicken to the pan and stir until the chicken is coated in the spice mixture.
- Add the preserved lemons, honey and stock and bring the mixture to the boil. At this point reduce the heat to a simmer, cover the pot with a lid and cook for 45 minutes.
- Add the dates and stir well to combine, then continue to cook, uncovered, for another 30-45 minutes, or until the chicken is tender and the sauce has thickened. Season, to taste, with salt and freshly ground black pepper, then stir in the parsley.
- Serve immediately with your choice of couscous or tabbouleh.
© Dyfed Lloyd Evans
This goes particularly well with this site's recipe for Herby Tabbouleh.
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