Tajin chicken with olives and preserved lemons

Tajin chicken with olives and preserved lemons

Tajin chicken with olives and preserved lemons

1 cut into 10 pieces chicken (1.6 – 1.8 kg).
1 cinnamon stick
1 h. L. black peppercorns
1 h. L. cumin seeds
1 h. L. paprika
1 h. L. flakes of red pepper
4.1 h. L. clove buds
3 tbsp. l. olive oil, plus a little more for frying
4 chopped garlic cloves plates
1 h. L. chopped fresh ginger
1 handful chopped fresh coriander leaves
2 bay leaves
1 large pinch of saffron
1 large onion sliced head of a medium-sized onion
1/2 cup olive notched
1 tbsp. chicken broth
1 preserved lemon:
6 – 8 lemons without the wax layer
2 tbsp. coarse salt
Couscous with apricots (see. Recipe below) as a side dish

Couscous with apricots:
1.5 cups couscous
2 tbsp. hot chicken broth
10 pieces. chopped dried apricots
2 thinly sliced green onion stalk (only the green part)
Juice of 1 orange
2 tbsp. l. olive oil
Salt and ground black pepper
2 tbsp. l. chopped fresh parsley leaves for decoration

1.In a frying pan over medium heat fry cinnamon, pepper, cumin, paprika, red pepper flakes and cloves until they begin to smoke. Remove from heat and grind in the mill for spices.

In a bowl large enough to fit the chicken, pour the oil, add the spice mix, garlic, ginger, coriander, bay leaf and saffron. Mix to a paste. Add the chicken and rub each slice with marinade. Cover and refrigerate for 2 hours. Or overnight.

2. Remove the chicken from the marinade, the marinade save. Drain the chicken, salt and pepper. The tagine or a large ceramic pot over moderately high heat, heat 2 tbsp. l. olive oil. Put the chicken pieces and lightly fry on both sides, about 5 minutes. Add the onion and cook until it begins to brown, about 3 minutes.

3. Rinse preserved lemon. Spoon take out the flesh and discard it, cut peel strips and place it in the pan. Add the marinade left, olives and chicken broth. Tightly cover pan with a lid and cook over moderately low heat for 30 – 35 minutes. until cooked chicken. Remove and discard the bay leaf. Try the juice and add the spices.

4. Place the chicken on a warm plate. Pour juice from canned lemon, olives and onion and serve with a side dish of couscous with apricots.

Preserved lemons: Well, wash and dry the lemons. 4 Cut the lemon into quarters from top to bottom, being careful not to cut through. Tightly fill the cuts with salt and put a lemon in a sterilized half-liter glass jar. Continue the same procedure, placing the lemons into the jar as tightly as possible. Press the juice of the remaining lemons.

In each jar add another 2 tbsp. l. salt, pour the lemon juice, make sure that the lemons are completely covered with liquid. Close the jar nonmetallic lid and place in a cool dark place or in the refrigerator for 1 month. Preserved lemons are stored for 1 year. Once opened, store in the refrigerator.

Couscous with apricots: Put the couscous in a medium sized bowl, cover with hot broth and stir. Cover and leave for 10-15 minutes. Remove the lid and stir with a fork rump.

Add the dried apricots, green onions and orange juice. Drizzle with olive oil, salt and pepper. Gently mix. Sprinkle with chopped parsley.

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