TAJINE DE POULET AUX OLIVES ET CITRON CONFIT

In a gros ovenproof kettle line together auto onion, thé garlic, the gingerroot, thé cinnamon stick, 3 tablespoons de the coriander, auto parsley, thé lemon juice, the saffron, the oil, et 1 cup water, put thé chicken conditions météorologiques top ns the mixture, and season ce with salt et pepper.

Vous lisez ce: Tajine de poulet aux olives et citron confit


Bake the chicken, covered, in auto middle ns a preheated 375°F. Oven pour 45 minutes, transfer ce to a cutting board, et let cette stand, extended loosely, parce que le 5 minutes. Cut the chicken into quarters.


To the onion mixture add the olives and the kept lemon, lug the saumur to a boil, et simmer it, for 3 to 5 minutes, jaune until cette is thickened. Revenir the chicken to thé kettle and simmer thé mixture parce que le 2 to 3 minutes, jaune until thé chicken is just heated through. Discard the cinnamon stick and serve auto chicken with thé rice pilaf, sprinkled with auto additional coriander.


I didn't find this had the depth and breadth du flavour je expect in a tagine-style dish, though ns guess the should have been obvious from thé list du ingredients. Will certainly try monnaie based nous other recipes, oui I love preserved lemon and olives.

sarahemmm

UK

I've made this withchefs in Provence,excellent recipebut ns would alterthe preparationslightly: si youhave a Dutchover/Le Cruesett,use it...first adda signification littérale oil à thepot et brown eachchicken pièce (Iuse breasts andthighs through skin) 3-4 at a time...oncecrisp, remove andset aside. Do notdiscard any ns theoil or pan flavor -- saute auto onions,garlic, ginger,etc. In thé samepan - it REALLYdevelops the depthof odor byeffectivelydeglazing,and theoil is encore lessthat 1/2 cup. Ialso ajouter some cumin(as anotherreviewerrecommended) andliked thé driedcoriander. Add thechicken ago in,and bake nous 300 for50 minutes, slowercooking at lowerheat, cible alsoremember thechicken ispartially cooked.When you removefrom oven, toss thechicken in the pan,then remove tothicken auto sauceand add the lemonprserves (acriticalindredient) andolives. Once saucethickens, justplate the chickenand saumur ontop/side. Coucouswith choppedraisins is a greataccompaniment.

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thepotters

Chicago

This is excellent et has together a different taste. The preserved lemons are worth making not only à la this dish, marqué to use in others, ont well. Auto cinnamon with the preserved lemon is quite a delicious contrast. Ont others suggested, ns added a healthy and balanced pinch de cumin-- no detectable, marqué adds substantially to thé depth ns flavor. Ns also cooked the 'sauce' ahead of time then piled chicken pieces conditions météorologiques top, covered and slowly braised in thé oven. Ns added auto fresh herbs and olives at the end, pulled thé soggy skin off the chicken et served. Was even better the suivant day parce que le lunch and could be fabriquer ahead, chilled and reheated making use of boneles, skinless breasts.

swissmrs

Zurich, Switzerland

I fabriquer a few changes that assisted improve this food (I think). First, i used chicken breasts; next, je sauted auto onion, garlic and ginger in 1/4 cup ns olive oil till soft. Then i added différent ingredients et baked ont directed, marqué for less time. This gave thé dish a depth de flavor the was lacking previously. I've served it at several dinner les pièces to raves.

Anonymous

Aspen, Colorado

Good, marqué too many différent recipes venir try venir make anything double that isn't great!!

Debbie Allen

Knoxville, TN

This is one du the meilleur chicken recipes I've ever before made. My husband says it instantly ended up being his favorite! ns used fifty percent breasts fairly than auto whole chicken, included a au sens propre crystallized chicken bouillon, et used both the pulp et rind of the preserved lemons. Fabulous!

Anonymous

Los Angeles, CA

I love cooking with preserved lemons, and this food is a user-friendly take nous the moroccan classic. Cette can comprendre a bit oily when amie finish auto sauce, so ns recommend cutting back auto oil when elle start out, jaune using skinless thighs. I've fabriquer this with game hens, whole chicken, and cut up chicken. It's constantly good, despite bonesless, skinless breasts can importer tough - thighs room preferable.

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cj hafner

Oakland, CA

This dish was delicious! my whole family members loved cette & i would certanly offer this at a dinner party. Je found cette very easy to make & liked the simplicity de putting whatever in the pots at thé same time. I did not have any fresh coriander haricot de soja used soil coriander instead (just less than 1 tsp.)...it functioned well. Je removed the skin when thé chicken to be cooked ( less fatty & a an ext appetising appearance).Instead du serving this v rice, je used Couscous. Thé combination ns flavours is really Moroccan, soja the couscous lieu de travail very well. Ns sprinkled each serving with parsley.I likewise think auto key to thé success du this food is to use an organic jaune free variety chicken... Auto flavour is incomparable.

Anonymous

Madison, Connecticut

I choose cinnamaon- i really do! ma perfume is Cinnabar but--to je (and I'm adventurous) itis a peu too much. Too much spice, too lot hullabaloo. However, pour when amie are in auto mood à la something different, ce is really very good!I know, ns know! my opinion is a study du coonflicting statements, but I cannot help marqué observe the this dish provides a lot of conflict also. For one time, only,(like a hill climbing cheese et wine 'thang', ns say "Bon Appetit"!