A traditional Moroccan chicken with lemon and olives, cooked in a tagine.
Have you ever tried cooking with a tagine?
Or another key in of clay pot?
Elise Bauer
There’s something special about cooking with clay.
With Couscous or Without?
Traditionally, tagines are not served with couscous or rice in Morocco.
Elise Bauer
They’d be served with bread to sop up the thick sauce.
However, rice or couscous make a wonderful non-traditional accompaniment to this recipe.
There’s nothing quite like it.
Elise Bauer
Moroccan Chicken with Lemon and Olives
This recipe shines with preserved lemons.
Doing so will help keep the tagine from cracking.
Pat dry the chicken pieces and put in the bowl, coat well with the spice mixture.
Elise Bauer
Let the chicken stand for one hour in the spices.
Heat the olive oil in the skillet on medium high heat.
Lower the heat to medium-low, add the garlic and onions over the chicken.
Elise Bauer
Cover and let cook for 15 minutes.
Turn chicken pieces over.
Add the lemon slices, olives, raisins, and 1/2 cup water.
Elise Bauer
Mix in fresh parsley and cilantro right before serving.
Adjust seasonings to taste.
Serve with couscous, rice, orrice pilaf.
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
