Chicken Tagine with Olives and “Preserved” Lemons Easy in Vita Clay "Instant" Slow Cooker
Finally, bring your travel at home- Chicken Tagine With Olives and “Preserved” Lemons is made simplified! I “cheated” to marinate the instead preserved for 7 to 30 days!) The robust flavor is unforgettable! At potluck parties, the chicken tagine dish was the all-time winner! It keeps me making it again and again at special occasions...
This rich and fragrant chicken stew is layered with complex flavors in clay and spices reminiscent of the sort you might encounter in a mountainside café in Morocco. Save yourself the cost of a plane ticket, however, and make this at home.
Just marinate with Moroccan spices then set to cook for an hour only! You may choose brown the meat or not! It’s yummy no matter what!
5 cloves garlic, finely chopped
¼ teaspoon saffron threads, pulverized
½ teaspoon ground ginger
1 teaspoon sweet paprika
½ teaspoon ground cumin
½ teaspoon turmeric
Salt and freshly ground black pepper
1 chicken, cut in 8 to 10 pieces or 8-10 legs or thighs
2 tablespoons extra virgin olive oil
1-2 medium onions, sliced thin
1 cinnamon stick
8 calamata olives, pitted and halved
8 cracked green olives, pitted and halved
1 large or 2 small preserved lemons (if you don’t have preserved lemons, use 2 fresh lemons, seeded, cut in cubes, mix with 2 tablespoons sea salt in a bowl, press some lemon juice out and let it sit for an hour or or)
1 cup chicken stock or water
Juice of 1/2 lemon
1 tablespoon chopped flat-leaf parsley
1. Mix garlic, saffron, ginger, paprika, cumin and turmeric together. Add pepper to taste. Rub chicken with mixture, cover, refrigerate and marinate 3 to 4 hours.
2. Heat oil in heavy skillet. Add chicken, and brown on all sides. Transfer to your clay pot. Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned. Transfer to your clay pot.
3. Scatter with olives. Add marinated lemon and Scatter over chicken. Mix stock and lemon juice. Pour over chicken.