Chicken Tajine Mchermel
The Pandemonium Family fell in love with Moroccan food a few months ago after eating at a Moroccan restaurant. We made a few of the dishes ta home, namely the pastilla and zaalouk. But what we hadn't gotten to yet was anything in a tajine. A Moroccan tajine is a thick earthenware pot with a conical lid. The lid is used to steam whatever is inside, dripping the liquid back down again on the dish to baste it and enhance the flavor.
Over the summer I picked up a tajine and a bottle of preserved lemons that were just waiting to be used. So when Soup Saturday Swappers Moroccan Soups or Stews can around as a theme I knew it was time to finally put my tajine to use, however it cracked on the first use and I had to start over and use a regular pan. So if you see the blue patterned tajine in the picture above in a store, I don't recommend it and secondly, it works pretty well in a regular pan as long as it has a tight fitting lid.
Recipe adapted from Cooking with Alia
2 lb. chicken thighs
2 pinches saffron
1 (13.05 oz.) jar Moroccan preserved lemons
1 bunch cilantro, chopped
1/2 bunch parsley, chopped
3 cloves garlic, minced
1 Tbsp. harissa paste
1/2 tsp. paprika
1 1/2 tsp. ground ginger
1/2 tsp. ground cumin
1/2 tsp. black pepper
3 Tbsp. olive oil
3 medium onions
2 Tbsp. olive oil
1 Tbsp. fresh lemon juice
Flatbread or couscous to serve
Combine the saffron and a tablespoon of boiling water. Let sit for 10 minutes. While that is steeping remove the pulp of the lemon from the skin. Set the skin aside and reserve. Meanwhile chop the lemon pulp finely. Combine the lemon pulp, saffron water, cilantro, parsley, garlic, harissa, paprika, ginger, cumin, pepper, and olive oil.
Add the chicken to the marinate and rub to make sure each piece is coated. Place in a plastic zipper sealed bag and let marinate for at least an hour.
When ready to cook grate or food process the onions until ground pretty fine.
In the bottom of a medium pan spread the onions and sprinkle with salt and turmeric. Add the chicken and all of the marinate with it on top of the onions. Cover with a lid and turn the heat to medium high. Cook over medium-high for 20 minutes until the chicken and onions are really liquidy. Reduce the heat to medium-low and stew for an hour or until the chicken is fork tender.
Remove the lid and turn the heat back to high. Simmer on high for about 5-10 minutes or until the sauce is thickened some.
Sprinkle with the fresh lemon juice and top with olives and reserved lemon skins.
Serve with flatbread or couscous to soak up all the delicious juices.
Moroccan Soups and Stews
- Harira Soup with Merguez Sausage by Palatable Pastime
- Moroccan Apple and Sweet Potato Beef Stew by Making Miracles
- Moroccan Bean Soup by Our Good Life
- Moroccan Carrot & Ham Soup with Coconut Milk by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Moroccan Lamb, Chickpea, and Lentil Soup (Harira) by Karen's Kitchen Stories
- Moroccan Lamb Soup by Sneha's Recipe
- Moroccan Lentil Soup by A Day in the Life on the Farm
- Moroccan Tomato and Chickpea Soup by Sid's Sea Palm Cooking