close

Search Term

Enter a search term (optional)

Categories

Select One (optional)

Image

(optional)

Show only results that have an image


Holiday

Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical

Seasonal

Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Preparation Time

Select One (optional)

Chill Time

Select One (optional)

Number of Ingredients

Select One (optional)

Slow Cooker Time HIGH

Select One (optional)

Slow Cooker Time LOW

Select One (optional)

RecipeLion.com

Menu

Latest Comments

Tagine of Chicken with Olives and Preserved Lemon

Updated June 14, 2018

Ingredients

  • 1 garlic clove, minced
  • 1/2 tsp ground ginger
  • 1/4 tsp each ground cumin and paprika
  • pinch of saffron filaments, crushed
  • sea salt and finely ground black pepper
  • 1 free-range chicken (about 3 1/4 pounds)
  • 2 medium-sized onions, thinly sliced
  • 1 bunch fresh flat-leaf parsley , bottom stems discarded, minced (3/4 cup)
  • 1 bunch fresh cilantro, bottom stems discarded, minced (3/4 cup)
  • 1 cinnamon stick
  • 2 tbsp extra virgin olive oil
  • 2 tbsp butter
  • juice of 1/2 lemon, or to taste
  • 1 large preserved lemon, peel only, cut lengthwise into strips
  • 1 cup green and/or purple olives

Instructions

Tajen Djaj Mchermel. Serves 4-6. Put the garlic, ginger, cumin, paprika, saffron, a little salt, and 1/4 tsp pepper in large Dutch oven. Mix together. Add the chicken and rub it well inside and out with the spice mixture. Add the onions and herbs. Half cover with water (about 3-1/2 cups) and drop in the cinnamon stick. Bring to a boil over medium-high heat, then add the oil and butter. Cover and let boil for 45 minutes or until the chicken is cooked. Transfer the chicken to a plate and keep warm. Discard the cinnamon stick. Boil the broth uncovered for a further 10 minutes, stirring regularly, until concentrated. Add the lemon juice, preserved lemon peel, and olives and simmer for a few more minutes. About 5 minutes before the sauce is ready, cut up the chicken neatly into 8 pieces (remove the skin if you like), then return to the pan, turning the pieces carefully in the sauce. Taste and adjust the seasoning if necessary. transfer to a serving dish and serve very hot.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Recipe of the Day

Cheesy One Pot Hamburger Casserolevideocam

This Cheesy One Pot Hamburger Casserole is one of those easy weeknight meals you can make in a hurry when you have hungry mouths to… See more

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips

 

Connect With Us

Facebook Instagram Twitter Pinterest Twitter
Blog Email RSS

About Us Advertise Contact Us FAQ Keyword Index Privacy Policy Submit Your Recipes Subscribe Terms of Service Unsubscribe

---- 1 ----

close

Images from other cooks

There are currently no images from other cooks.