irreverent dish recipes

Tagine is the name given to Moroccan meals prepared in a pot that has the same name: a baked clay object varnished or painted. If you would like to try it, we suggest preparing chicken and lemon taginefor the familiarity of flavors, which will turn any meal into a true gastronomic experience.

Two Recipes for Chicken and Lemon Tagine

Chicken and lemon tagine

Ingredients

• 1 medium chicken, cut into pieces
• 2 lemons
• 1 onion
• 1 clove of garlic
• 1 pinch of saffron
• 4 tablespoons of virgin olive oil
• Spices and spicy to taste
• fleur de sel to taste

preparation method

• Peel and cut the onion into rings.
• Peel and chop the garlic very finely.
• With the help of a pestle, coarsely knead the salt with the saffron.
• Place the onion, garlic, salt and saffron mixture in a tagine.
• Arrange the chicken pieces on top and sprinkle with spices and spices to taste.
• Cover and cover halfway with water.
• Cover and bring to a boil over high heat.
• Add the olive oil, cover and cook over low heat for about an hour, turning the chicken pieces regularly.
• When the chicken meat comes off the bone, remove and set aside.
• Uncover the tagine and let the sauce reduce over high heat for about 5 minutes.
• Lower the heat and return the chicken pieces to the tagine.
• Add the lemons cut into four parts or slices.
• Cover and let cook for a few minutes.
• Place the chicken pieces on a serving plate, pour the sauce on top, as well as the lemon pieces.
• Serve with white rice.

Chicken and lemon tagine with olives

Ingredients

• 1 and 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cumin
• 1/2 teaspoon powdered ginger
• 1/2 teaspoon salt
• 50gr of flour
• 675g chicken thighs, skinless
• 1 tablespoon olive oil
• 1 medium onion, cut into thin rings
• 2 carrots, cut into rounds
• 1/2 teaspoon minced garlic
• 1 large potato, cut into 2.5 cm pieces
• 100g of green olives
• 1 lemon, cut into 8 quarters
• 2 tablespoons of parsley
• 2 tablespoons coriander
• 1 bay leaf
• 350ml of chicken broth

method of preparation

• Combine the paprika, pepper, cinnamon, cumin, ginger and salt in a bowl.
• In a deep dish, add ½ tablespoon of the spice mix to the flour.
• Coat the chicken in the flour mixture and reserve the rest of the spice mixture.
• Heat the oil in a tagine over medium-high heat and add the chicken.
• Cook for 7 minutes or until the meat is browned on both sides.
• Remove the chicken from the pan and reserve.
• Add the onion, carrot, garlic and the rest of the spice mix to the contents of the tagine.
• Cook, stirring constantly, for 5 minutes or until the onion is slightly browned.
• Return the chicken to the tagine.
• Add the potatoes, olives, lemon, 1 spoonful of coriander, 1 spoonful of parsley, bay leaf and stock.
• Allow to boil and then reduce to low heat.
• Cover and keep on the heat for 1 hour or until the chicken and potatoes have softened.
• Spread the remaining tablespoons of coriander and parsley.
• Serve with cooked couscous or white rice, as desired.