Chicken Tagine With Olives Lemon Recipes

Steps:

• Sprinkle the chicken all over with 2 teaspoons salt. Refrigerate, uncovered, at least 30 minutes or up to 8 hours.
• Meanwhile, thinly slice 1 lemon; spread out the slices and sprinkle generously with salt on both sides. Stack the slices on a plate and let stand at room temperature, at least 20 minutes and up to 3 hours.
• Pat the chicken dry. Heat a large Dutch oven over medium-high heat and add 3 tablespoons olive oil. When the oil shimmers, add half of the chicken, skin-side down; cover and cook until the skin is golden brown, 5 to 7 minutes. Transfer to a platter. Repeat with the remaining chicken. Discard the excess oil.
• Add the butter, onion, garlic, ginger, coriander, paprika, cumin, cinnamon, cayenne, saffron and 1/2 teaspoon black pepper to the pot. Cook over medium heat, stirring, until the onion softens, about 5 minutes; stir in the cilantro and parsley. Push the onion mixture to one side, then add the chicken to the pot, skin-side up. Spoon some of the onion mixture over the chicken and add 2 cups water. Bring to a boil, then reduce the heat to low; cover and gently simmer, 30 minutes.
• Meanwhile, combine the apricots, 1 cup water and the honey in a medium saucepan over medium heat; cover and cook until the apricots are plump, about 15 minutes. Uncover and cook until the liquid is syrupy, about 15 more minutes; set aside. Cook the almonds in the remaining 1 tablespoon olive oil in a skillet over medium heat, stirring occasionally, until golden brown. Set aside on paper towels.
• Chop the salted lemon slices into small pieces; add to the pot with the chicken along with the olives and the juice of the remaining lemon. Cover and continue cooking until the chicken is tender, about 20 more minutes. Arrange the chicken on a platter. Top with the olive sauce, apricot mixture and almonds. Serve with couscous.

Steps:

• In a skillet over medium heat, toast the cinnamon, peppercorns, cumin, paprika, red pepper flakes, and cloves until they start to smoke. Remove from the heat and grind in a spice grinder.
• In a bowl large enough to accommodate the chicken, add the oil, spice mix, garlic, ginger, cilantro, bay leaves and saffron. Mix to a paste. Add chicken, rubbing the marinade over all the pieces. Cover and refrigerate for 2 hours or overnight.
• Remove the chicken from the marinade and reserve marinade. Pat chicken dry and season with salt and pepper. In a tagine or large casserole over medium high heat add 2 tablespoons olive oil. Put in chicken pieces and lightly brown on both sides, about 5 minutes. Add onions and cook until just starting to brown, about 3 minutes. Rinse preserved lemon well. Scoop out flesh and discard; cut peel into strips and add to pan. Add reserved marinade, olives, and chicken stock. Cover tightly and cook over medium low heat for 30 to 35 minutes, or until chicken is cooked through. Remove bay leaf and discard. Taste juices and adjust seasoning. Place chicken on a warm platter. Spoon juices with the preserved lemon, olives, and onions over chicken and serve accompanied by Couscous with Apricots.
• Wash lemons well and dry them. Cut 4 lemons into quarters from the top, being careful not to cut all the way through. Pack salt generously into the cuts and place lemon into a sterilized glass pint jar. Continue procedure, packing the lemons into the jar as tightly as possible. Squeeze juice from remaining lemons. Add another 2 tablespoons of salt to the jar and top off with the lemon juice, make sure the lemons are completely covered. Close the jar with a non-metallic lid and set aside in a cool, dark place or the refrigerator for one month. Preserved lemons will keep for 1 year. Refrigerate after opening.
• Yield: about 4 lemons
• Prep Time: 20 minutes
• Cook Time: none
• Inactive Prep Time: 1 month
• Put the couscous in a medium bowl; pour the hot stock over it and stir to combine. Cover and let sit for 10 to 15 minutes. Uncover and fluff with a fork. Add the apricots, scallions, and orange juice; drizzle with olive oil and season with salt and pepper. Toss gently to combine. Garnish with chopped parsley.
• Yield: 4 to 6 servings
• Prep Time: 10 minutes
• Inactive Prep Time: 15 minutes

Steps:

• Heat 1 tbsp oil in a wide, shallow casserole dish or ovenproof pan. Season the chicken and cook, skin-side down, for 8-10 mins, until crispy. Flip over and cook for another 5 mins. Transfer to a plate. Heat oven to 170C/150C fan/gas 3.
• Add the rest of the oil and the onion to the pan. Stir for a few mins, then add the garlic and Moroccan spice mix. Stir, scraping any bits of onions and chicken from the bottom, until the spices smell fragrant. Add the preserved lemon, tomatoes, stock cube, honey, vinegar and 750ml water. Bring to the boil, then place the chicken on top. Cover with a lid or foil and transfer to the oven for 1 hr.
• Uncover, place the olives and lemon slices on top and drizzle the lemons with a little oil. Return to the oven for 20 mins, or until the sauce has reduced a little (you can do this on the hob if you're short on time). Check the seasoning, adding a squeeze of lemon, more honey or salt if you think it needs it. Scatter over the pomegranate seeds, feta and mint, and serve with couscous.

Steps:

• Season chicken with 1 tablespoon olive oil, salt, and pepper.
• Heat remaining oil in a tagine over medium heat. Sear chicken in the hot oil until browned, 5 to 7 minutes; remove and set aside. Add onion, coriander, cumin, and bay leaf and cook, stirring constantly, for 10 minutes. Make sure to scrape the brown bits from the bottom while stirring; add a little water if needed.
• Stir tomatoes, figs, olives, garlic, and lemons into the tagine. Cook for an additional 5 minutes. Add the seared chicken and pour in white wine. Bring to a boil while scraping the browned bits off the bottom of the pan with a wooden spoon. Reduce the wine by half, 10 to 15 minutes. Pour in enough chicken broth to fill the tagine only halfway up the sides of the chicken.
• Bring to a boil; reduce heat to low and cover. Cook until the meat on the legs is no longer pink and pulls away from the bone, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove the tagine from the heat and mix in parsley. Check seasonings and serve.