Can I have an authentic recipe for a chicken tajene please?!
INGREDIENTS:
Rock salt
1 whole large chicken, cut into 8 pieces
1 tablespoon white wine vinegar
5 tablespoons olive oil
1 large bunch fresh cilantro, chopped
1 teaspoon cinnamon
1/2 teaspoon real saffron
Pinch fine salt
1/2 pound onions, chopped
5 cloves garlic, chopped
1 teaspoon cumin
1 teaspoon ground ginger
1 teaspoon paprika
1 teaspoon turmeric
1/4 pound gizzards, optional
1/4 pound chicken liver, optional
1/4 cup mixed olives, pitted
3 small preserved lemons
Serving suggestion: bread
METHOD:
First rub the rock salt into the chicken pieces and then wash the chicken in the white wine vinegar and water. Leave for 10 minutes. Rinse and dry and place onto a clean plate.
In a large bowl, mix the olive oil, coriander, cinnamon, saffron, fine salt, 1/2 the onions, garlic, cumin, ginger, paprika, turmeric. Mix all these ingredients into the oil and crush the garlic and add a little water to make a paste.
Roll the chicken pieces into the marinade and leave for 10 to 15 minutes.
For cooking, use a tagine (traditional Moroccan dish) or a deep, heavy bottom casserole dish. Heat the dish up and add 2 tablespoons of olive oil to the hot dish. Drop in the chicken and pour over the excess marinade juices. Add the remaining onions, gizzards, chicken livers, olives, and chopped preserved lemons (no pulp).
Cook in medium hot oven (350 degrees F) for 45 minutes.
Serve with fresh Moroc bread or rice.
Answers: MOROCCAN Chicken Tagine with Olives and Preserved Lemons Recipe
INGREDIENTS:
Rock salt
1 whole large chicken, cut into 8 pieces
1 tablespoon white wine vinegar
5 tablespoons olive oil
1 large bunch fresh cilantro, chopped
1 teaspoon cinnamon
1/2 teaspoon real saffron
Pinch fine salt
1/2 pound onions, chopped
5 cloves garlic, chopped
1 teaspoon cumin
1 teaspoon ground ginger
1 teaspoon paprika
1 teaspoon turmeric
1/4 pound gizzards, optional
1/4 pound chicken liver, optional
1/4 cup mixed olives, pitted
3 small preserved lemons
Serving suggestion: bread
METHOD:
First rub the rock salt into the chicken pieces and then wash the chicken in the white wine vinegar and water. Leave for 10 minutes. Rinse and dry and place onto a clean plate.
In a large bowl, mix the olive oil, coriander, cinnamon, saffron, fine salt, 1/2 the onions, garlic, cumin, ginger, paprika, turmeric. Mix all these ingredients into the oil and crush the garlic and add a little water to make a paste.
Roll the chicken pieces into the marinade and leave for 10 to 15 minutes.
For cooking, use a tagine (traditional Moroccan dish) or a deep, heavy bottom casserole dish. Heat the dish up and add 2 tablespoons of olive oil to the hot dish. Drop in the chicken and pour over the excess marinade juices. Add the remaining onions, gizzards, chicken livers, olives, and chopped preserved lemons (no pulp).
Cook in medium hot oven (350 degrees F) for 45 minutes.
Serve with fresh Moroc bread or rice.
Have you tried going to Reciezaar on Google? You might find one there
here it is..
Chicken tagine
2 medium onions, thinly sliced
2 cloves garlic, finely chopped
4 c potatoes, diced
1 lb boneless, skinless chicken breasts (3-5 pieces), cut into 1/2-inch strips
1 28-oz can diced tomatoes
1/4 c extra-virgin olive oil
1/2 tsp turmeric
1/2 tsp ground cumin
1/2 tsp ground ginger
1/4 tsp ground black pepper
1 tsp paprika
salt
1 c chopped parsley
1 c chopped cilantro
Into a dutch oven, add olive oil, spices, and garlic, and fry over medium-high heat until fragrant (about 1 minute). Add chicken and fry until the outsides of the pieces are done, tossing regularly to avoid burning the spices (about 3-4 minutes). Add onions and sauté until softened (3-4 minutes). Pour over water to barely cover, bring to the boil, and cook, covered, for 30 minutes.
Add herbs, potatoes, and tomatoes, and cook, covered, for 20-25 minutes, stirring occasionally, until potatoes are done. If sauce is thin, uncover and boil until sufficiently reduced. Adjust seasoning if needed, and serve hot over rice or couscous with bread and hummus.
I actually used 1/2 tsp black pepper because that's what the recipe said to use, but I found the pepper a bit overpowering at that strength, so I'd cut the quantity in half if I made this again. You could substitute dried parsley and cilantro, but if you haven't cooked with fresh spices, you owe it to yourself to try it once and observe the difference. For a more rustic look, you could also substitute (per the original recipe) a whole chicken cut into pieces in place of chicken breasts.
MOROCCAN CHICKEN TAGINE WITH HONEY AND APRICOTS
about 6 lbs of chicken pieces
-2 large yellow onions
-2 sticks of butter
-1/2 tsp turmeric
-1 tsp black pepper
-2 cinnamon sticks
-1 lb dried apricots or prunes (less if you're not too fond of the fruits).
-8 tbsp honey (I use much more, for a sweeter and less liquid sauce)
-2 tsp ground cinnamon
-1/2 cup peeled almonds
-1 tbsp sesame seeds
-oil
In a large pot, melt the butter. Fry the chopped onions until soft, and add the chicken, salt, pepper, turmeric and cinnamon sticks. Add enough water to cover the chicken, about two cups. Bring to boil, reduce heat, and simmer until the chicken is done, adding water if necessary. Remove the chicken pieces.
Add the prunes or apricots and simmer for about fifteen minutes. Add the ground cinnamon and the honey, stir and cook until the sauce has a honey-like consistency. Add more honey if necessary.
When the sauce is almost ready, sautee the almonds in oil. Drain most of the oil from the pan, and toast the sesame seeds.
Return the chicken to the pot and re-heat. Place chicken in a serving sheet, pour sauce on top of it and top with almonds and sesame seeds.
This dish goes GREAT with couscus. Add several pats of butter to the cuscus and mix well. I've also tried it adding rose water or orange juice, and I like both mixes.
Attached you will find several chicken tagine recipes. My experience in using a budi tagine is that the meat remains moist and juicy finding its own gravy from the juices from the herbs and meat. I would suggest combining the chicken thigh with the breast if you feel the need to use the breast. The thigh has more flavor and the meat is moister. Also it is important to layer your meat vegetables and herbs. If you can use the tagine it is the most ideal, if not try to use dutch oven or crock which is from pottery instead of metal. Warm the oven on the stove and add your onions and then layer the meat and distribute you spices with each layer. Meat, herbs, spices, vegetable, and so forth until everything is in the pot, turn your heat down and let it simmer. It is the most delicious thing I have ever experienced. Traditionally, you eat with you hands around the table, each person has their own area in th pan where they can eat and then you grab your meat and vegetables with turkish bread. If you can find a country loaf, cut in some chunks that you can grab the meat and vegetables with. Its wonderful, have fun and good luck!