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Chicken Tagine with Preserved Lemons (Djaj Mqualli)

 

 

Tagine is a slow cooked stew made with meat, vegetables and spices. This dish is common in Africa. The dish got its name after Tagine, an earthen pot with a conical lid, which is used to cook the stew. I was tempted to try making this dish at home but didn’t have a Tagine pot. On doing some research, I found that that one could prepare Tagine even without the traditional pot. Aah !! My Eureka moment !!
The recipe I chose was Djaj Mqualli, a tagine made with Chicken, preserved lemons and olives. I had bookmarked a recipe from Saveur. Though the recipe called for Olives, I omitted it as I’m not particularly fond of the taste. I had preserved the lemons couple of weeks back. So that was taken care of. I served the Tagine with Couscous. The cleaned plates were a testimony to how good the dished turned out to be. 🙂

Chicken Tagine with Preserved Lemons (Djaj Mqualli)

? Tagine is a slow cooked stew made with meat, vegetables and spices. This dish is common in Africa. The dish got its name after Tagine, an earthen pot with a conical lid, which is used to cook the stew. I was tempted to try making this dish at home but didn't have a Tagine pot. On doing some research, I found that that one could prepare Tagine even without the traditional pot. Aah !! My Eureka moment !! The recipe I chose was Djaj Mqualli, a tagine made with Chicken, preserved lemons and olives. I had bookmarked a recipe from Saveur. Though the recipe called for Olives, I omitted it as I'm not particularly fond of the taste. I had preserved the lemons couple of weeks back. So that was taken care of. I served the Tagine with Couscous. The cleaned plates were a testimony to how good the dished turned out to be. 🙂
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Main Course
Cuisine Moroccan
Servings 3 serving

Ingredients
  

  • 6 Chicken thigh
  • to taste Salt
  • 1/2 teaspoon Pepper powder powder
  • 1 Onion Sliced
  • 1 tablespoon Coriander powder powder
  • 1 teaspoon Pepper powder powder
  • 1 teaspoon Ginger Dry powder
  • 1/2 teaspoon Turmeric powder powder
  • a pinch Saffron Crushed threads
  • 1 cup Chicken stock (or more)
  • 85 gms olives Cracked
  • 1 tablespoon Butter
  • 1/2 tablespoon Parsley Chopped
  • 1 teaspoon Coriander leaves Chopped
  • 2 lemons Preserved (cut into 4)
  • 2 tablespoons Olive oil

Instructions
 

  • Marinate the chicken with salt and pepper for at least 30 minutes.
  • Heat oil in a pan.
  • Cook the chicken pieces till they turn brown on both sides.
  • Transfer the chicken pieces onto a plate.
  • In the remaining oil, tip in the sliced onion. You may add more oil, if needed.
  • Saute till they turn light brown in colour.
  • Add the coriander powder, ginger powder, pepper powder, turmeric powder and saffron.
  • Stir well for 2 minutes.
  • Add the browned chicken pieces and chicken stock.
  • Mix well.
  • Cover and cook on low heat till the chicken is cooked through (approximately 30 minutes).
  • Add the olives, butter, parsley, coriander leaves and lemon.
  • Cook for another 5 minutes.
  • If you want more gravy, add hot water and bring the gravy to a boil.
  • Switch off heat.
  • Serve with Couscous, Rice or any Flatbread.

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