This is one of the recipes that Gypsy and I learned to cook at the La Maison Arabe cooking school under the tutelage of Dada Aida and Mahammad.
INGREDIENTS 1 lb whole chicken cut into large chunks 1/2 red onion (finely chopped) 1/2 preserved lemon* 10 purple or green olives 2 garlic cloves (finely chopped) 1 Tbs parsley (finely chopped) 1 Tbs cilantro (finely chopped) 2 Tbs olive oil 1 Tbs clarified butter / ghee Water | SPICES 1/2 tsp black pepper 1 tsp ground ginger 1 tsp ground turmeric Pinch saffron |
DIRECTIONS
- Cut the preserved lemon in half and separate flesh from the peel. Reserve the peel and finely chop the preserved lemon pulp.
- Place the chopped lemon pulp in a tangine, casserole, or large heavy pot. Add the olive oil, clarified butter (or ghee), garlic, parsley, cilantro, all the spices, and 1/2 cup of cold water. Mix well.
- Add the chicken pieces to the pot and slice into them with a sharp knife so that they absorb the spices. Coat the chicken pieces well with the marinade.
- Add the finely-chopped onion to the pot. Mix well.
- On medium-low heat, sear the chicken pieces for 15 minutes with the pot lid on to keep the moisture in; otherwise the chicken pieces will dry out and stick to the bottom of the pot. Turn each piece of chicken over mid-way, and add a bit of water if necessary.
- Add 1/2 cup of cold water. Increase the heat to medium, cover the pot and bring the cooking juices to a boil. Cook, covered for 30 minutes or until the chicken is done. [Check on the chicken from time to time and add water, if necessary. There should always be around 1 cup of sauce in the pot for the meat to cook evenly and not burn.]
- Once the chicken is done, taste the sauce and correct the seasoning.
- Add the preserved lemon peel and olives to the pot. Continue cooking, uncovered, for a few minutes until the sauce thickens slightly.
SERVING
Serve the chicken tagine hot with crusty bread.
Serve the chicken tagine hot with crusty bread.
PRESERVED LEMONS IN SALT
Preserved lemons are one of the indispensable ingredients of Moroccan cooking. They are sold loose in the souks and are used in chicken, lamb and vegetable tangines as well as in salads. Traditionally, in Morocco, they are made with a mixture of fragrant-skinned doqq and tart boussera lemons.
You can also include optional herbs in the recipe in the manner of Safi for a true Moroccan preserved-lemon taste: 1 cinnamon stick; 3 cloves; 5-6 coriander seeds; 3-4 black peppercorns; 1 bay leaf.
Preserved lemons are one of the indispensable ingredients of Moroccan cooking. They are sold loose in the souks and are used in chicken, lamb and vegetable tangines as well as in salads. Traditionally, in Morocco, they are made with a mixture of fragrant-skinned doqq and tart boussera lemons.
You can also include optional herbs in the recipe in the manner of Safi for a true Moroccan preserved-lemon taste: 1 cinnamon stick; 3 cloves; 5-6 coriander seeds; 3-4 black peppercorns; 1 bay leaf.
MAKING PRESERVED LEMONS IN SALT
- Soak Meyer lemons in fresh water, which must be changed every day for 5 days.
- At the end of this time, quarter each lemon from the top to within 1/2" of the bottom.
- Put 2 tsp of salt in the middle of each lemon, shut and reshape the fruit.
- Pack the lemons in a ball jar that has a gasket after it has been sterilized.
- Cover lemons with freshly squeezed lemon juice and top with 2 Tbs of olive oil — be sure to leave air space at the top before sealing.
- Shake jar every day to distribute the salt and juice. After 1 month the preserved lemons can be used.
To use, rise the lemons, as needed, under running water. Preserved lemons will keep up to a year.