Moroccan style chicken, preserved lemon and olive tagine with saffron and roast capsicum couscous

I love trying different recipes and dishes out and this means we have a varied and interesting diet. However, the down side is that I sometimes try out some great recipes/ideas and then forget to make them again later down the track. Luckily, this blog has helped me to remember the dishes I really enjoy.

So the other week, some kind friends of ours came over and brought dinner as they have two small children and understand what it’s like with a newborn baby. They had cooked up a delicious chicken tagine and I realised that it was something I had made a while ago but had forgotten to repeat, despite how tasty it was.

So this is my recipe for a chicken, preserved lemon and olive tagine. I didn’t actually make it in a proper tagine as I don’t have one, but my enameled cast-iron pot did the trick. If you have a tagine, you could keep cooking it on the stove on a low simmer instead of putting it in the oven. Also, you can use any olives you like – I just used pimento-stuffed green Spanish olives as they were what I had in the fridge.

I served it with a saffron and roast capsicum couscous. You don’t have to put saffron in though – the reason I did was because I didn’t have any homemade chicken stock so I used one of those little concentrated stock pots that you can buy. They make up 2 cups of stock and I had the saffron infusing in it all so that’s why it’s in both the tagine and the couscous. If you decide to make this dish, I suggest you do what I did which was to roast the capsicum first in the oven before you put the tagine in. That way your capsicum can steam and cool before you peel them.

Morrocan style chicken, preserved lemon and olive tagine with saffron and roast capsicum couscous

Moroccan style chicken, preserved lemon and olive tagine


Ingredients

4-5 chicken marylands
1 C chicken stock
pinch of saffron threads
2-3 Tbsps olive oil
1 onion, finely chopped
1 tsp crushed garlic
1 tsp ground cumin
1 tsp ground ginger
1/2 tsp smoked paprika
1/4 tsp cinammon
1/4 tsp ground black pepper
1 bay leaf
1 preserved lemon, flesh discarded and rind finely sliced
1/2 C green olives
coriander for garnish (optional)

Method

First, preheat the oven to 200 degrees Celsius. Put the saffron threads into the chicken stock and leave to infuse.

In a tagine or dutch oven, heat the olive oil on a medium-high heat. Fry the onions until soft and then add the garlic, cumin, ginger, paprika and cinammon and continue cooking for another couple of minutes. Add the chicken marylands, pour over the stock and add the pepper, bay leaf, lemon and green olives. Stir to combine and then cover.

Place in the oven until the chicken is cooked and tender – this takes about an hour. At this point, I took the lid off my pot for about 15 minutes to put some colour on the chicken skin and to reduce the sauce a bit. Before serving, taste the sauce and season if necessary.

Serve hot over couscous or rice, or with bread.

Morrocan style chicken, preserved lemon and olive tagine with saffron and roast capsicum couscous

Saffron and roast capsicum couscous

Ingredients

2 red capsicums
olive oil
1 C chicken stock
pinch of saffron threads
1 C couscous
1/4 C currants

Method

Coat the capsicums with olive oil. Place them on a foil lined tray and put under a very hot grill (turn your oven up!). Turn until the skins are blackened then remove from the oven. Fold the foil over the top and leave it to steam and cool.

Heat up your chicken stock until boiling and add the saffron threads. Put the couscous and currants in a bowl and stir together. Pour the stock over the couscous, cover with clingfilm and leave for about 10-15 minutes until the couscous is cooked.

Peel the blackened skins off the capsicum and remove the core and seeds. Slice up the flesh.

When the couscous is ready, fluff it up with a fork and then mix in the roasted capsicums. Serve.

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3 thoughts on “Moroccan style chicken, preserved lemon and olive tagine with saffron and roast capsicum couscous

  1. Pingback: Moroccan lamb tagine with preserved lemons | Rice & Kai

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