Moroccans have been cooking in their cone-topped clay cooker: the Tagine, for centuries. The Tagine refers both to the cooking potas well as a stew cookedin it. During cooking, the condensationrises to the top of the Tagine, then drips back down on the food, infusingit with depth and flavor. Morocco is North Africa's culinary star. Cumin, coriander, saffron, chilies, ginger, cinnamon and paprika are among the most commonly used spices.
Ingredients for Chicken Tagine with Green Olives & Preserved Lemon
Mix in Food Processor:
- 1/2 finely chopped onion
- 1/2 cup finely chopped fresh cilantro 1/2 cup finely chopped flat-leaf parsley 2 garlic cloves, minced
- 1 teaspoon ground cumin 1 teaspoon ground ginger 1 teaspoon sweet paprika 1 teaspoon turmeric
- 1/2 teaspoon black pepper Olive oil to make a paste1 frying chicken, cut up inparts 1/2 cup chicken broth
- A few saffron strands, steeped in hot chicken broth for at least 15 minutes
- 1 cup green pitted olives
- 1/2 Moroccan preserved lemon (skin only), chopped or lemon juice to taste works well too (see-attached recipe for preserved lemons).
- Juice of 1 lemon
- Salt & freshly ground pepper
Directions for Chicken Tagine with Green Olives & Preserved Lemon
- Add first 10 ingredients in food processor and process. Rub cut up chicken, and let marinade for at least 10 minutes to overnight, in refrigerator.
- Heat a sauté pan on medium heat with some olive oil and bake chicken until nicely browned.
- Transfer chicken to VitaClayTM pot with the rest of the marinade.
- Add 1/2 cup chicken stock with saffron, cover and Set on Slow Cooking-Stew to cook for about 30 to 1-1/2 hours, or until chicken is done.
- The last 10-minutes add the preserved lemon and olives.
- Sprinkle chopped parsley and freshly squeezed lemon juice on top of chicken dish when ready to serve. Lemons and olives should be visible as well when serving.
Makes 6 servings.
Parsley is useful as a digestive aid. It helps to purify the blood and stimulate the bowels. It contains three times as much vitamin C as oranges, and twice as much iron as spinach parsley contains vitamin A and is a good source of copper and manganese for a natural breath freshener, try a sprig of parsley!