Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Preserved Lemon Chicken Tagine for the Tagine! Recipe
    Lost? Site Map

    Preserved Lemon Chicken Tagine for the Tagine!

    Preserved Lemon Chicken Tagine for the Tagine!. Photo by Debbwl

    1/5 Photos of Preserved Lemon Chicken Tagine for the Tagine!

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 20 mins

    20 mins

    3 hrs

    Um Safia's Note:

    This tagine dish is to be cooked in a traditional tagine. Cooking times may vary slightly depending on size of tagine used and where it is being used. The preserved lemon adds a subtle flavour to the tagine but is not the predominent flavour...

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 6

    Yield:

    fairly ...

    Units: US | Metric

    Directions:

    1. 1
      Put the olive oil in the bottom of the tagine and gently colour the onion and minced garlic. Add the chicken pieces and seal well.
    2. 2
      In a large jug mix 1/2 pint of boiling water with 1 chicken cube and set aside.
    3. 3
      To the tagine add the ginger, ras el hanout, saffron, tomato puree and honey. Mix well.
    4. 4
      Add the chopped tomatoes, chick peas, stock and the apricots to the tagine and season well with salt and pepper to taste. Mix well with a wooden spoon and cover with tagine lid.
    5. 5
      Cook on a low heat for 2 hours. Remove the lid and add preserved lemon - rinse lemon well under cold tap. Remove and discard half of the flesh and finely slice the remaining flesh and peel. Add this to the tagine before replacing the lid and cook for a further 30 - 45 minutes or until the sauce is thick and well flavoured and chicken is ready to fall apart!
    6. 6
      (Add a little stock or water to the sauce if it seems a little dry or too thick. Cook a little longer of not thick enough or the chicken is not at falling point.).
    7. 7
      Finally serve in the tagine base dish with fresh coriander sprinkle dover the top. Serve with fresh baked bread or steamed cous cous.

    Ratings & Reviews:

    • on September 19, 2009

      55

      Wonderful blend of flavors. Was surprised at how sweet it was (guess I was not thinking about the all the apricots in it). Served the coriander on the side as there was someone over who dose not like it. Made using Chef #621626’s Moroccan Spiced Preserved Lemons. Also made on top of the stove, although I think the crackpot would also work. Thanks for the post.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 29, 2008

      55

      This was really yummy, I left out the chickpeas, because I'm not a fan of cooked chickpeas (I love chickpeas in hummus only) but it just as I cooked it worked out for our taste bugs. I only cooked it for one hour (instead of two) because I used pre-chopped 1 kg of chicken thigh pieces and the chicken was so tender. I used Preserved Lemons for the lemon preserved and served it with Savoury Couscous, perfect. Thank you Um Safia

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 01, 2008

      55

      This turned out great! It was really delicious, and the chicken came out very tender. It had a wonderful flavor of saffron up front, with the other spices and the preserved lemon supporting in the background. The apricots went nicely with the other flavors. I used a dutch oven to cook it on the stovetop, which worked fine. I also used Julie B's Hive's Ras-El-Hanout Ras-El-Hanout (Moroccan Spice Blend). Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

    Advertisement

    Nutritional Facts for Preserved Lemon Chicken Tagine for the Tagine!

    Serving Size: 1 (457 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 387.0
     
    Calories from Fat 61
    15%
    Total Fat 6.7 g
    10%
    Saturated Fat 1.2 g
    6%
    Cholesterol 57.3 mg
    19%
    Sodium 624.7 mg
    26%
    Total Carbohydrate 62.7 g
    20%
    Dietary Fiber 9.4 g
    37%
    Sugars 27.5 g
    110%
    Protein 22.2 g
    44%

    The following items or measurements are not included:

    fresh gingerroot

    ras el hanout spice mix

    preserved lemons

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites