Tajine Msir Zeetoon Moroccan Chicken With Lemons Recipes

Steps:

• Mix garlic, saffron, ginger, paprika, cumin and turmeric together. If not using kosher chicken, add 1/2 teaspoon salt. Add pepper to taste. Rub chicken with mixture, cover, refrigerate and marinate 3 to 4 hours.
• Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to platter. Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned. Transfer to tagine, if you are using one, or leave in skillet. Add cinnamon stick.
• Put chicken on onions. Scatter with olives. Quarter the lemons, remove pulp and cut skin in strips. Scatter over chicken. Mix stock and lemon juice. Pour over chicken.
• Cover tagine or skillet. Place over low heat, and cook about 30 minutes, until chicken is done. Scatter parsley on top, and serve.

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:

• Chop the onion and garlic finely, using a food processor, (if avaiable). Add the next seven ingredients (olive oil, tomato paste, ground cumin, ground paprika, ground ginger, salt and lemon juice) and mix to a thick paste.
• Place the chicken in a shallow casserole dish and cover with paste mixture. Turn the chicken pieces, ensuring they are evenly coated with the mixture. Add the remaining lemon, cut lengthways into eighths, and the olives.
• If possible, allow to stand for 1-2 hours (or overnight in the fridge). Bake at 180oC for 1 hour, covered loosely for the first 30 minutes, then uncovered.
• Serve with plain rice or spicy pilaf.
• Sprinkle coriander once the dish has been served in single serving plates.
• Variations: For a less lemoney flavour use strips of lemon rind instead of lemon wedges. Replace lemon wedges with the skin of one preserved salted lemon, if availabe.

Steps:

• Heat the oil in a large saucepan.
• Season the chicken pieces with salt and pepper and add them to the pan along with the onions, ginger, cinnamon and saffron.
• Cook over high heat, turning the chicken occasionally, until browned all over, about 10 minutes.
• Add the tomatoes, garlic, parsley, cilantro and 2 cups of water and bring to a boil.
• Reduce the heat to low, cover and simmer, stirring occasionally, until the chicken is tender, about 1 hour.
• Meanwhile, rinse the preserved lemons under running water; pat dry.
• Cut the lemons into quarters.
• Discard the pulp from one of the lemons and finely chop the peel.
• Reserve the quarters for garnish.
• Transfer the chicken to a large plate.
• Strain the cooking liquid and return it to the casserole.
• Boil over high heat until slightly thickened, about 10 minutes.
• Add the chopped preserved lemons and the olives and simmer over moderate heat for 2 minutes.
• Add the chicken pieces and simmer until heated through.
• Arrange the chicken pieces on a serving dish.
• Pour the sauce on top and garnish with the lemon quarters.