Moroccan Chicken Tagine with Preserved Lemon and Olives

Tagine

Three years ago I bought a tagine, mainly to be used as a photographic prop. It sat in storage for several years, until I decided to take it out to cook a Moroccan chicken stew. Now I am absolutely hooked- I’ve been cooking lots of stews in them, including lamb, chicken, beef and fish. The conical lid of the tagine allows the steam to rise to the top and then fall back down and circulate along the bottom, locking in the moisture and flavors. No pre-heating of the oven is required- just place your tagine on low heat and the cooking takes care of itself.

Most traditional tagines are made of clay and are not designed to be cooked on top of a modern gas or electric stove, unless used with a diffuser. However, some companies like Emile Henry make glazed ‘flame top ceramic’ tagines that can be used directly on an electric or gas hob.

Émile Henry Tagine- can work directly on electric or gas stove top

Emile Henry tagine

My recipe for Moroccan Chicken Tagine with Preserved Lemon and Olives uses a chermoula marinade flavored with preserved lemons, ginger, cumin, ginger and saffron threads. Green olives, chopped potatoes and tomatoes are then added to the base, creating delicious Morrocan flavors! You’ll only need a small amount of liquid to cook your tagine stew; after a few minutes you’ll start to hear your tagine start to bubble away, but no peeking! It’s best to keep the lid on during the cooking.

It took me three tries to get this recipe perfect. The first time, my husband said that this “was not his favorite dish.” At first, he said there was too much lemon taste (I then cut back on the amount of preserved lemon). He also said the taste was a “bit too bland” (I then added a bit more chili and ginger) and I later decided to brown the chicken beforehand to caramalize and lock in the flavors of the meat. On the third try, he said the dish was great and he went back for seconds. It’s great to have a resident taste-tester available!

P.S. I’d love it if you’d ‘like’ my G’day Souffle’ Facebook page- it would really make my day! 

 

 

Moroccan Chicken Tagine with preserved lemon and olives
Serves 5
Chicken marinated with delicious Moroccan flavors and slow-cooked in a Tagine
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Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
For the Chermoula Marinade
  1. 2 diced garlic cloves
  2. ½ preserved lemon, rind only, rinsed and finely sliced
  3. 1 shallot bulb, diced
  4. ½ red chilli
  5. 1 tbsp diced ginger
  6. 1 tbsp sweet paprika
  7. 1 tbsp ground cumin
  8. 2 tbsp chopped coriander
  9. 2 tbsp chopped flat leaf parsley
  10. Pinch of safftron threads soaked in a little water
  11. ½ cup (125 ml) olive oil
  12. Salt
Main Ingredients
  1. 5-6 chicken pieces (thighs and drumsticks with bone in)
  2. 2 tomatoes (1 chopped, 1 sliced)
  3. 2 medium onions (1 chopped, 1 sliced)
  4. 2 potatoes
  5. 10-12 pitted green olives
  6. 1 cup (250 ml) water combined with the remaining marinade
Garnish
  1. Chopped coriander
  2. ½ preserved lemon, rind only, rinsed and cut into thin strips
Instructions
  1. Combine the marinade ingredients in a food processor and blend until thoroughly combined. Rub ½ of the marinade on the chicken pieces and refrigerate for at least two hours (longer if possible).
  2. Season the chicken pieces with salt and pepper and brown in a separate fry pan, using several tablespoons of olive oil. Drain the pieces on kitchen paper and set aside. Chop one tomato and one onion and spread the mixture over the base of the tagine (this will prevent the chicken from burning on the base). Place the chicken pieces on top.
  3. Cut the potatoes into wedges and arrange around the chicken. Top with the remaining sliced tomato and sliced onion and then push the olives into the gaps. Combine the water with the remaining marinade and pour over the mixture. Decorate with the preserved lemon strips.
  4. Cover the tagine with the lid and cook over very low heat for one hour. Do not lift the lid or stir during the cooking. Garnish the dish with some chopped coriander; serve with couscous or rice.
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Mussel Saffron Soup

Mussell (2 of 2) (1 of 1)

I really like cooking with mussels because you can get that real seafood experience  without the usual hassles of removing fish bones and skin. And it only takes about 5 minutes to cook the mussels on the stove top- full of flavor but so easy to make!

Living in South Australia for part of the year, I’m lucky to have access to wonderful mussels and oysters from the Port Lincoln area, located on the Boston Bay.

Boston Bay, South Australia

Boston Bay

Boston Bay Mussels

Mussels are ‘filter-feeders’, which means they filter organic matter from the surrounding sea waters. They are very high in iron, protein and omega 3 vitamins. Most mussel recipes caution you to discard any mussels whose shells have not opened after cooking. ‘Murray the Mussel‘ from this little video clip shows you this is a myth!

 

My recipe for Mussel Saffron Soup has a white wine and chicken stock base, flavored with a bit of curry powder and saffron. Mussel broth can become quite salty, so I use some cream to cut the salty taste. Garnished with some chopped parsley, this makes a quick tasty dish for lunch or dinner!

Mussel Saffron Soup
Serves 3
Tender mussels served in a slightly spiced white wine broth.
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Cooking liquid for the mussels
  1. 1 kg (2.2 lbs) mussels, cleaned and de-bearded
  2. Olive oil/butter
  3. 2 shallots, finely chopped
  4. 1 garlic clove, crushed
  5. 1 celery stalk, coarsely chopped
  6. 1 leek, white part- chopped
  7. 2 Tbsp tomato paste
  8. Thyme/bay leaf
  9. 1 tsp curry powder
  10. 1 tsp cayenne pepper
  11. 3 cups dry white wine
  12. 2 cups fish or chicken stock
Thickening and finish
  1. ½ cup thickened cream
  2. 2 egg yolks
  3. Saffron threads- a ‘pinch’
  4. Chopped parsley
Instructions
  1. Soften the shallots, garlic, celery and leeks in a little oil and butter on the stovetop.
  2. Add the tomato paste, thyme, bay leaf, curry powder and cayenne powder, white wine and stock. Add the cleaned mussels, place the lid on the saucepan and cook several minutes until the mussel shells open.
  3. Remove the mussels from the pan. Pass the remaining liquid broth through a strainer.
  4. Reduce the mussel cooking broth by about 1/3, then add the saffron threads. Combine the egg yolks with the cream in a separate small bowl, then gradually stir the mixture into the broth to thicken. Pass through a fine mesh strainer.
  5. Remove the meat from the mussels, retaining some in their shells to garnish the soup. To plate, place the mussel meat on the bottom of a serving bowl, cover with the hot broth and garnish with several mussels in their shells. Garnish with some finely chopped parsley.
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