There's something about tajine dishes that have such a wonderful flavour. I've made tajines with tomato bases and others with olives, herbs and onions. Lemon Chicken Tajine with Olives is the latter, and also the first tajine dish I ever made on my own.
Adapted from a USENET news post from rec.food.recipes available via http://groups.google.ca/group/rec.food.recipes/browse_thread/thread/83cf1cd9c695e316
Lemon Chicken Tajine with Olives
This gluten-free Moroccan tajine uses sliced lemons, olives and saffron for a unique flavour that won't be forgotten.
Ingredients1/2 tsp ground ginger1/4 tsp ground cumin1/4 tsp paprika1 tsp cinnamon1 pinch saffron, infused in 1-2 tbsp waterto taste sea saltto taste black pepper1 whole chicken, cut up and skin removed1/4 cup olive oil2 medium onions, thinly sliced1 garlic clove, minced1 bunch parsley, minced (approx 3/4 cup)1 bunch cilantro, minced (approx 3/4 cup)3-1/2 cups chicken broth1/2 lemon, thinly sliced1 cup green or black pitted olives
1. Cover the chicken in a mixture of ginger, cumin, paprika, cinnamon, saffron, salt and pepper.2. Brown chicken in a deep pan with olive oil for 2-3 minutes. Remove chicken and set aside.3. Fry onions and garlic for 2-3 minutes. Add parsley and cilantro. Add chicken and stock and bring to a boil.4. Reduce heat to medium and simmer (covered) for 30-45 minutes.5. Remove chicken and set aside, then reduce the remaining sauce for 10 minutes.6. Add lemon and olives and simmer sauce for another 10 minutes.7. Add chicken and simmer for five minutes.Serve with couscous or rice (for gluten-free).
DetailsPrep time: Cook time: Total time: Yield: 4 servings
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I have wanted a tajine for years! This sounds amazing...so packed with flavor and I can just imagine the smells that waft through the house when cooking. Delicious! Thanks for sharing it w/ t4t this week =)ReplyDelete
This must be my son's all-time favorite dish! Fabulous recipe! Am writing it down now.ReplyDelete
Is a tajine similar to a clay pot cooker? Either way, the recipe itself looks delicious! Thanks for sharing on the two for tuesday recipe blog hop! Alex@amoderatelifeReplyDelete
Pretty much (from my understanding). The ones intended for cooking (as opposed to strictly for serving) aren't painted or finished at all. They need to be soaked so they don't crack, etc.ReplyDelete
One website I visited said that it could even be used on a stovetop, but I wouldn't risk that.
This will take a while but it sounds as if the result will be worth the effort.ReplyDelete