Chicken Tagine Mchermel

Name: Chicken Tagine Mchermel
Total time: 65 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 4 chicken leg quarters; 1 tbsp ras el hanout; 2 tbsp saffron water; 1 small handful cilantro; 1 small handful parsley; 1 tbsp red chilli powder; 1 tsp ground ginger; 1 tbsp garlic powder; 1 tbsp black pepper; 1 tsp salt; 1 tbsp garlic paste; 2 tbsp olive oil extra virgin; 1 tbsp vegetable oil or ghee; 1 brown onion; 4 pulps of preserved lemons; 1 tsp turmeric; 1 tbsp ground cumin; 0.5 cup green olives; 6 skins of the preserved lemons; 2 tbsp lemon juice

1h 5m

Serves 4

youtube.com

Chicken Tagine Mchermel

youtube.com

1h 5m

Serves 4

Directions

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.
2Heat 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
3Add 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.
4After 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
1 tbsp ras el hanout
2 tbsp saffron water
1 small handful cilantro
1 small handful parsley
1 tbsp red chilli powder
1 tsp ground ginger
1 tbsp garlic powder
1 tbsp black pepper
1 tsp salt
1 tbsp garlic paste
2 tbsp olive oil extra virgin
1 tbsp vegetable oil or ghee
1 brown onion
4 pulps of preserved lemons
1 tsp turmeric
1 tbsp ground cumin
0.5 cup green olives
6 skins of the preserved lemons
2 tbsp lemon juice

Equipment

tajine potblenderheat diffuserknifegrater

Chicken Tagine Mchermel

1h 5m

Serves 4

youtube.com

Chicken Tagine Mchermel

youtube.com

1h 5m

Serves 4

Directions

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.
2Heat 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
3Add 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.
4After 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