Moroccan Chicken Tangine

December 7th, 2009 / Comments 3

My week was busy, a couple of evening meetings and we had tickets for a play. I decided to make a chicken tagine that would serve six or in my case two people three times.

Pt Chicken c egbert 01 Moroccan Chicken Tangine

With preserved lemons and a combination of spices that would added flavor, a bit of heat and the warm glow of Morocco, I had all I needed. Here’s how I did it:

Cbicken Tagine

I rinsed and dried one three pound chicken that had been cut into eight pieces and put it into a large, plastic bag along with two teaspoons of paprika, one teaspoon of ground cumin, one teaspoon of turmeric, half a teaspoon of cinnamon, half a teaspoon of ground pepper  and a teaspoon of kosher salt and two tablspoons of grape seed oil. I closed the bag and massaged the spices and oil into the chicken.

After the chicken had bathed in the spice oil mixture for an hour, it took about eight minutes to brown the chicken pieces in two tablespoons of grape seed oil in a cast iron skillet.  I did this in two batches and transferred the browned chicken to a plate.

While the chicken browned I diced two medium onions and one red bell pepper, rough chopped half a cup of green olives, rinsed and sliced half a preserved lemon and  minced three cloves of garlic.  I sauteed the onions and red pepper along with a pinch of salt for about eight minutes before I added the olives, lemon and garlic and then sauteed for about three more minutes before added half a cup of water and  the chicken and the juice that had accumulated to the pan.

I topped the chicken with five stalks of fresh cilantro and five stalks of flat leaf parsley, covered the pan, reduced the heat and simmered the mixture for about thirty minutes.

I put two tablespoons of honey, a cinnamon stick, one and a half cups of water and half a cup of dried apricots, diced, into a small sauce pan and simmered the  mixture, uncovered, until the apricots were tender and the liquid had reduced to a glaze.  I discarded the cinnamon stick, added the apricots and glaze to the chicken for the last ten minutes of cooking. I removed the wilted cilantro and parsley and served the chicken with brown rice and a green salad.

I  was able to attend two evening meetings, see a funny play and serve three hearty dinners for two with a minimum of kitchen time.

This recipe can be the beginning of a traditional North African Dinner party if you serve it on a bed of couscous and accompany it with spicy harissa sauce.

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Moroccan Chicken Tagine List

  • 1 3-pound chicken
  • 2 t paprika
  • 1 t  ground cumin
  • 1 t turmeric
  • 1/2 t cinnamon
  • 1/2 t ground pepper
  • 1 t kosher salt
  • 2 T grape seed oil
  • 5 stalks fresh cilantro
  • 5 stalks flat leaf parsley
  • 2 T honey
  • 1 cinnamon stick
  • 1/2 c dried apricots
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Moroccan Chicken Tangine at Vermont food from a country kitchen – Carol Egbert.com

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