24

04

2009

Chicken Tagine

Colin

Posted in % Daily Value *
Tags % Daily Value *
Chicken33%
Preserved Lemon33%
Tagine33%

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher on lower depanding on your calorie needs

Chicken Tagine

Chicken Tagine

working on my stack of preserved lemons I decided to make another chicken tagine which came out really nice, this is so good that it makes it quite hard for me to try making the sea bass tagine which I wanted to try for a while now.

11

01

2009

Chicken Tagine with Apricots and Preserved Lemons

Colin

Posted in % Daily Value *
Tags % Daily Value *
Tagine100%

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher on lower depanding on your calorie needs

Chicken Tagine with Apricots and Preserved Lemons

Chicken Tagine with Apricots and Preserved Lemons

Got a new Tagine for Chanukah this year, I am really excited to start exploring the endless recipes, this seems to be quite a simple process, the pan dose all the magic.

Ingredients:

1 whole chicken (about 3 1/2 pound) cut in to 8 pieces.
3 large shallots, finely chopped (1 cup)
1 tablespoon unsalted butter
3 garlic cloves, minced
1 tablespoon grated peeled ginger
1/2 teaspoon turmeric
1/2 teaspoon sweet paprika
Pinch of saffron threads (optional)
1.5 cup chicken stock / water
1 preserved lemon (supreme, peeled and chopped)
2 (2-inch) cinnamon stick
1 thyme sprig
2 cilantro sprigs
8-12 dried apricots, chopped
3oz green olives
1 tablespoon finely chopped cilantro or flat-leaf parsley
olive oil

Spiced pine nuts:
1 tablespoon olive oil
1/4 cup pine nuts
1/4 teaspoon turmeric
1/4 teaspoon sweet paprika
Pinch of cayenne (optional)

Method:

1. Heat oil in a large skillet, and brown the different chicken cuts on one side (around 6 min), when done remove and let rest on a plate.
2. Heat a tbsp of butter in your tagine pan, and saute the shallots for 9-10 min.
3. Mix the garlic, paprika turmeric and ginger with the shallots and cook for another 3 min (add a bit water if seem to get to dry).
4. place the chicken in the tagine, add the water and saffron, bring to boil, reduce the heat, cover and cook for 20 min.
5. add the preserved lemon ,olives, cinnamon, thyme, cilantro springs and apricots to the tagine, cover and cook for another 15min.

meanwhile mix the spiced pine nuts ingredients, heat a small skillet and saute for 2 min, mixing regularly, watch out these get burned very quickly.

serve next to your favorite couscous and garnish with cilantro-parsley.

29

07

2008

Moroccan Preserved Lemons

Colin

Posted in % Daily Value *
Tags % Daily Value *
Lemon50%
Tagine50%

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher on lower depanding on your calorie needs

Moroccan Preserved Lemons

Moroccan Preserved Lemons

Moroccan preserved lemons are almost an essential add to any tagine, but you can also use them in different type of recipes, I even use them in a nice sandwich with tapenade. it takes a bit of a simple process to make the lemons, though most of it is about giving them the right time to work rip.

Ingredients:

10-12 Meyer lemons

juice from 2-3 lemons

1/2 cup kosher salt (if you have nice see salt that can be a good substitute)

olive oil

a few pepper corns, bay leaves, cinnamon sticks, cloves

Method:

1. scrub the lemon carefully and soak them in water, repeating this action for 3 days and replacing the water every day. this would take the acidity from the lemons (and clean them as well)

2. on day four, clean the lemons again, remove the steam from each one of them, and make a 1/4 inch cut from to to bottom on both sides, kind of like X cut, though making sure not to lose the spin that hold the lemon, I also like to deepen the cut by kind of supremeing a thin slice right next to the cut, to enable more direct contact with the flash.

3. in your container poor 2 tbs of the salt, and the herbs you choose to use.

4. stuff each of the lemon slices with as much salt that fits in, and move them to the container.

5. add the lemon juice and luckwarm water in to the container, making sure the lemons a fully covered with the liquids.

6. poor a nice layer of olive oil at the top, and seal the container.

7. keep the container in room temperature for the first week, shaking it once a day to get the mixture going, then store it in a cool place or refrigerator ( it was never proven to be necessary though many recipes advice to do so for some reason).

8. keep the lemon in the container for 4-5 weeks while you get ready with the right recipes for them…