Chicken Tagine Mchermel

65 mins
Serves 4
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Directions

  1. 1Marinate the chicken by combing all the ingredients for the marinade in a large bowl. Cover and let marinate for a few hours but better overnight.
  2. 2Marinate the chicken by combing all the ingredients for the marinade in a large bowl. Cover and let marinate for a few hours but better overnight.
  3. 3Marinate the chicken by combing all the ingredients for the marinade in a large bowl. Cover and let marinate for a few hours but better overnight.
  4. 4Heat up your tagine pot making sure you are using a heat diffuser to stop it from cracking. Then add the oil/ghee, once hot, add the grated onions, pulp from the preserved lemons and garlic paste. Mix very well then cook on a low heat for 10 minutes until fragrant
  5. 5Heat up your tagine pot making sure you are using a heat diffuser to stop it from cracking. Then add the oil/ghee, once hot, add the grated onions, pulp from the preserved lemons and garlic paste. Mix very well then cook on a low heat for 10 minutes until fragrant
  6. 6Heat up your tagine pot making sure you are using a heat diffuser to stop it from cracking. Then add the oil/ghee, once hot, add the grated onions, pulp from the preserved lemons and garlic paste. Mix very well then cook on a low heat for 10 minutes until fragrant
  7. 7Add your turmeric, ginger and cumin, then mix very well. Now add your chicken pieces into the pan alongside some saffron water then turn the heat up to a medium high heat. This will allow the chicken to release its juices. Cook for 10 minutes on a high heat covered.
  8. 8Add your turmeric, ginger and cumin, then mix very well. Now add your chicken pieces into the pan alongside some saffron water then turn the heat up to a medium high heat. This will allow the chicken to release its juices. Cook for 10 minutes on a high heat covered.
  9. 9Add your turmeric, ginger and cumin, then mix very well. Now add your chicken pieces into the pan alongside some saffron water then turn the heat up to a medium high heat. This will allow the chicken to release its juices. Cook for 10 minutes on a high heat covered.
  10. 10After 10 minutes, reduce the heat to a medium low and cook for a further 40 minutes covered. Finally add the green olives, lemon juice and preserved lemon skins. Cook uncovered for around 5-10 minutes to allow the sauce to thicken. Serve with some round bread and enjoy
  11. 11After 10 minutes, reduce the heat to a medium low and cook for a further 40 minutes covered. Finally add the green olives, lemon juice and preserved lemon skins. Cook uncovered for around 5-10 minutes to allow the sauce to thicken. Serve with some round bread and enjoy
  12. 12After 10 minutes, reduce the heat to a medium low and cook for a further 40 minutes covered. Finally add the green olives, lemon juice and preserved lemon skins. Cook uncovered for around 5-10 minutes to allow the sauce to thicken. Serve with some round bread and enjoy

Ingredients

  • 4 chicken leg quarters
  • 4 chicken leg quarters
  • 4 chicken leg quarters
  • 1 tbsp ras el hanout
  • 1 tbsp ras el hanout
  • 1 tbsp ras el hanout
  • 2 tbsp saffron water
  • 2 tbsp saffron water
  • 2 tbsp saffron water
  • 1 small handful cilantro
  • 1 small handful cilantro
  • 1 small handful cilantro
  • 1 small handful parsley
  • 1 small handful parsley
  • 1 small handful parsley
  • 1 tbsp red chilli powder
  • 1 tbsp red chilli powder
  • 1 tbsp red chilli powder
  • 1 tsp ground ginger
  • 1 tsp ground ginger
  • 1 tsp ground ginger
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tbsp black pepper
  • 1 tbsp black pepper
  • 1 tbsp black pepper
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tbsp garlic paste
  • 1 tbsp garlic paste
  • 1 tbsp garlic paste
  • 2 tbsp olive oil extra virgin
  • 2 tbsp olive oil extra virgin
  • 2 tbsp olive oil extra virgin
  • 1 tbsp vegetable oil or ghee
  • 1 tbsp vegetable oil or ghee
  • 1 tbsp vegetable oil or ghee
  • 1 brown onion
  • 1 brown onion
  • 1 brown onion
  • 4 pulps of preserved lemons
  • 4 pulps of preserved lemons
  • 4 pulps of preserved lemons
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 1 tbsp ground cumin
  • 1 tbsp ground cumin
  • 1 tbsp ground cumin
  • 0.5 cup green olives
  • 0.5 cup green olives
  • 0.5 cup green olives
  • 6 skins of the preserved lemons
  • 6 skins of the preserved lemons
  • 6 skins of the preserved lemons
  • 2 tbsp lemon juice
  • 2 tbsp lemon juice
  • 2 tbsp lemon juice

Equipment

tajine potblenderheat diffuserknifegrater