Good Morning,
This gem of ancestral authentic Moroccan cuisine is often the one that introduces tourists to Morocco´s awesome fragrant and exquisite gastronomy. While, there are uncountable variations on the dish, lemons are a quintessential ingredient in Moroccan cuisine.
We are speaking about Preserved Lemons, called Msir Zitum, however, living abroad, one can employ the lovely fresh Meyer Lemon. This recipe was given to me a few years ago, by a lovely couple from France, the Beauchamps, who reside in Port of Call Cabo Negro, Morocco, and have made this seaside sanctuary on the Mediterranean their home.
*** Photo to be uploaded ...
CHICKEN TAGINE WITH LEMON & OLIVES
Equipment:
*** an earthenware terracotta tagine shall be required to prepare this dish properly. A tagine is a clay cazuela or tiella deep dish, with a conical lid, and made of a combination of clay and mud, and has been used for centuries as the main cooking vessel for braising throughout Morocco. *** Please note: there are two types of Tagines; one is unglazed terracotta, used for oven braising and the other is a glazed decorative piece of servingware or adornment. Please make sure, that the warranty states: Usable for Oven.
THE INGREDIENTS FOR 6 PEOPLE
- 6 Pieces of Chicken ( I use the boned in breasts as you shall see from my photo )
- 6 small shallots ( or onions )
- 2 bunches of fresh parsley, stemmed and sliced finely
- 2 bunches of fresh cilantro, stemmed and sliced finely
- 18 garlic cloves, minced
- 4 fresh Meyer or similar lemons, sliced lengthwise into 6 wedges and / or Moroccan Preserved Lemons called Msir Zitum which are prepared as follows: 4 lemons and 2 tsps. sea salt, and placed in sterilized jars in a similar manner to preserves. They can be prepared ahead. They are sold in Middle Eastern groceries.
- 6 tablespoons of a delicate Extra virgin olive oil ( I employ 100% Hojiblanca Mono Varietal for its lightness )
- 6 tsps. of cumin ground
- 2 tsps. of ground ginger
- 1 1/2 tsps. of freshly ground black pepper
- 12 strands of saffron ( steep for 10 minutes in a bowl of water 105 degrees farenheit )
- 1 1/3 cups of olives of choice
- fresh cilantro sprigs
- Divide the chicken breasts evenly or other chosen chicken parts, shallots, chopped finely parsley, minced cilantro, garlic and lemons, Evoo, cumin, ginger, black pepper and saffron among the 2 Tagines. *** This dish can also be prepared in 2 Dutch Ovens on stove top.
- Cover the tagines with their conical lids and place in a preheated oven at 325 degrees farenheit until the chicken is almost cooked through; stirring from time to time and then adding up to 3/4 cups homemade chicken stock broth to each Tagine, if necessary to prevent sticking; about 35 minutes.
- Add half the olives to each tagine, re-cover and cook until chicken is cooked through, about 8 to 10 minutes.
- Adorn with cilantro sprigs and serve with oven warmed Pita, extra olives of choice, and a bottle of Pinot Noir Rosé Sparkling wine ...
*** NOTE: lamb with vegetables and fish or shellfish tagine dishes can also suit a special occasion ...
Have a lovely Sunday.