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Chicken Tagine with Lemons
* Exported from MasterCook *
Chicken Tagine with Lemons
Recipe By : World's Finest: Chicken (1996)
Serving Size : 6 Preparation Time :1:00
Categories : Chicken Morocco
Amount Measure Ingredient -- Preparation Method
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2 tablespoons warm water
1 Pinch saffron threads -- see note
3 pounds chicken -- cut into pieces
2 tablespoons virgin olive oil
2 teaspoons margarine -- or butter
1 1/2 cups lowfat chicken broth
1 small onion
2 teaspoons garlic -- finely chopped
1 teaspoon fresh ginger -- finely chopped
1 teaspoon salt -- or less
8 large black olives -- see note
1 lemon zest -- fine julliened
1 lemon slices -- cut 1/4" thick
PREPARATION (15 minutes)
- Place the water in a small bowl, add the saffron and soak for 10 minutes.
- Remove the skin from the SIX chicken pieces (no wings in the photo!)
COOKING (1 hour)
- Place the chicken, oil, margarine, broth, onion, garlic, ginger and salt in a
large saucepan, cover and bring to a boil over medium-high heat. Reduce the
heat to low and cook, occasionally spooning the liquid over the chicken, until
it is cooked through and the juices run clear when the chicken is tested with a
skewer, about 40 to 45 minutes. Remove the onion and discard.
- Add the olives (see note) and lemon zest to the saucepan and simmer,
uncovered, for an additionl 5 minutes.
- Place the chicken in a deep serving dish, pour the cooking juices on top and
garnish with the fresh lemon slices; OR arrange the chicken over a bed of plain
couscous.
( approx. 219 Cal | 9 g fat )
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[Recipes by Sonia Slyer and Janice Metcalfe (1996). New York: Stewart, Tabori
& Chang. Over 100 recipes from the Cuisines of 15 countries.
mcRecipe/patH.22Au96]
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NOTES : Djej M'qualli
OLIVES - Slyer and Metcalfe use black olives. Another Moroccan cook, Kitty
Morse, suggests that purple or green olives would be the first choice. A recipe
for this dish appears in the UN cookbook (1964). It uses green olives.
Food Coloring: That same UN book uses paprika instead of saffron.
Skinless chicken may be a recent change -- "They're [North African cooks]
becoming much more aware of the fat content of meat." Kitty Morse.
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