Moroccan Chicken with Lemon and Olives in Tagine

I was really chicken to set tagine on fire. This meal calls for olives, which I added, but we don’t eat them, so after it’s gave some taste in sauce I discarded them. But it was great chicken – raisins, lemon and spices made great combination. Recipe adapted from Simply Recipes.

Moroccan Chicken with Lemon and Olives in Tagine

2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon turmeric
1/2 teaspoon cinnamon
1/4 teaspoon freshly ground pepper
5 chicken drumsticks
3 cloves garlic, minced
1 small onion, chopped
half of preserved lemon
1 cup green olives, pitted
1/2 cup water
1/4 cup raisins
salt to taste

Combine all the spices in a large bowl. Coat well chicken with the spice mixture. Let the chicken stand for one hour.

Place tagine on a heat diffuser and spray with cooking spray, heat it on medium heat.

Heat the skillet on medium high heat, spray with cooking spray, cook chicken until lightly browned. Set aside. Add garlic and onions in skillet and cook until soft and fragrant.

Put chicken into tagine, add onion-garlic mixture, lemon, olives, raisins, pinch of salt and 1/2 cup water. Bring to a simmer on medium heat, then lower the heat to low, cover, and cook for an additional 30 minutes, until the chicken is cooked through and quite tender.

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