Chicken Tagine with Lemon and Olives (Morocco)

http://img8.imageshack.us/img8/7458/tajine1.jpg

Ingredients

2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon tumeric
1/2 teaspoon cinnamon
1/4 teaspoon freshly ground pepper
2 Tbsp olive oil
1 chicken, 3-4 lbs, cut into 8 pieces (or 3-4 lbs of just chicken thighs and legs, the dark meat is more flavorful)
Salt
3 cloves garlic, minced
1 onion, chopped
The peel from 1 preserved lemon (http://www.elise.com/recipes/archives/001815how_to_make_preserved_lemons.php), rinsed in cold water, pulp discarded, peel cut into thin strips
1 cup green olives, pitted
1/2 cup water
1/2 cup raisins
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh flat-leaf parsley


http://img11.imageshack.us/img11/4373/chickenlemonandolivetaj.jpg


Method

1 Combine all the spices in a large bowl. Pat dry the chicken pieces and put in the bowl, coat well with the spice mixture. Let the chicken stand for one hour in the spices.


2 In a large, heavy bottomed skillet, heat the olive oil on medium high heat. Add the chicken pieces, sprinkle lightly with salt (go easy on the salt, the olives and lemons are salty), and brown, skin side down for five minutes. (If you are using a clay tagine, you will skip the browning step, heat only to medium heat and use a heat diffuser (http://www.amazon.com/exec/obidos/redirect?link_code=as2&path=ASIN/B0001ZI01A&tag=elisecom&camp=1789&creative=9325) on the heating element to prevent the tagine from cracking.) Lower the heat to medium-low, add the garlic and onions. Cover and let cook for 15 minutes.


3 Turn chicken pieces over. Add the lemon slices, olives, raisins, and 1/2 cup water. Bring to a simmer on medium heat, then lower the heat to low, cover, and cook for an additional 30 minutes, until the chicken is cooked through and quite tender.


4 Mix in fresh parsley and cilantro right before serving. Adjust seasonings to taste.
Serves 4 to 6. Serve with couscous, rice, or rice pilaf (http://www.elise.com/recipes/archives/001825rice_pilaf.php).


http://img8.imageshack.us/img8/4266/4217346234.jpg http://img19.imageshack.us/img19/7350/mcu089.jpg

^^ why only chicken???

BTW , i love Moroccan cuisine :cheers:

^^ why only chicken???

BTW , i love Moroccan cuisine :cheers:

Well there are so many recipes, so I think it would be better the devide them into the following categories: drinks, chicken; lamb, desserts & pastries...etc

An Israeli chicken dish (you can't come to Israel and not eat this)

Chicken schnitzel
http://farm1.static.flickr.com/216/485446879_d9c41e3bc5.jpg

yummy shnitzel

dude, the schnitzel is originaly Austrian...

dude, the schnitzel is originaly Austrian...

Dude, Austrian schnitzel is made from veal and it tastes quite different from Israeli schnitzel, in case you've ever actually eaten schnitzel (the Austrian kind).

Chicken Tajine with Onions, Honey and Mint (Morocco)

Yield

Makes 4 to 6 servings

http://img5.imageshack.us/img5/1687/4217203112.jpg

Ingredients

* 3 tablespoons fresh chopped mint
* 1 tablespoon fresh grated ginger
* 1 teaspoon ground cumin
* 1 teaspoon ground cinnamon
* 1 teaspoon paprika
* 1 teaspoon sea salt
* 1/2 teaspoon crushed red pepper flakes
* 1 (4-pound) chicken, cut into 8 pieces
* 2 tablespoons olive oil
* 2 tablespoons butter
* 6 garlic cloves, smashed
* 4 fresh mint sprigs
* 4 fresh thyme sprigs
* 1 1/2 cups chicken broth
* 1 red onion, thinly sliced
* 3/4 cup orange juice
* 1/4 cup honey
* 1 lemon, quartered
* Garnishes: fresh chopped mint, 1/2 cup slivered almonds, toasted

Preparation

1. Combine first 7 ingredients in a large bowl. Add chicken, turning to coat.

2. Heat oil and butter in a tagine or Dutch oven over medium heat. Add chicken, skin side down, and cook 4 to 5 minutes per side or until golden brown. (Cook in batches, if necessary.) Transfer to a plate.

3. Add garlic to pan, and sauté about 1 minute. Add mint, thyme, broth, chicken, and any juices that drained onto plate. Cover, reduce heat to low, and simmer 30 to 35 minutes or until chicken is tender.

4. Bring onion and next 3 ingredients to a simmer in a separate saucepan over low heat; cook 8 to 10 minutes or until lemon becomes soft and liquid thickens. Discard herb sprigs; pour glaze over chicken, and garnish, if desired.

I love all kind of tajines

Moroccan "tajine" looks like Turkish "güveç".

http://www.sharedroomsistanbul.com/pics/general/cuisine/ana_yemek_guvec_turlu.jpg