Safoi’s Moroccan Chicken Tagine
- Preparing Time: -
- Total Time: -
- Served Person: 6 servings
- 1 teaspoon ground ginger
- 1 teaspoon freshly ground black pepper
- 1/2 cup (120 ml) extra-virgin olive oil
- 1/2 teaspoon saffron threads
- 1 tablespoon coarse salt
- 1/2 cup (120 ml) canola oil
- 1 (3 1/2-pound/1.7 kg) whole chicken
- 7 large carrots, peeled
- 1 small yellow onion, minced
- 1/2 cup (75 g) olives (mediterranean or kalamata)
- 1/2 preserved lemon, sliced thin
- 1 tablespoon parsley, chopped
- Carbohydrate 11 g(4%)
- Cholesterol 135 mg(45%)
- Fat 65 g(101%)
- Fiber 3 g(13%)
- Protein 35 g(69%)
- Saturated Fat 12 g(59%)
- Sodium 961 mg(40%)
- Calories 768
Preparation Combine the saffron, ginger, salt, pepper, olive oil, and canola oil in a large bowl. Set aside. Clean and thoroughly wash the chicken, then cut it into 8 pieces. Add the chicken to the bowl with the marinade, massaging the marinade into the chicken. Cut the carrots in half and remove their yellow cores. Open the tagine and lay the onion on the bottom. Arrange the carrots over the onion. Lay the chicken with all of the marinade over the vegetables. Add 1 cup (240 ml) water and cover. Cook on very low heat for 1 hour. Check at the 30-minute mark to ensure the bottom is not dry. Add another 1/2 cup (120 ml) water if necessary. In the last 5 minutes of cooking, add the olives and the preserved lemon. Garnish with parsley to serve. Cooks' NoteTo make this recipe in a slow cooker, follow the directions through step 7, setting the slow cooker on high for 4 hours. Add the olives and lemon at the 3- hour-and-45-minute mark. From Heirloom Kitchen: Heritage Recipes and Family Stories from the Tables of Immigrant Women © 2019 by Anna Francese Gass. Reprinted by permission of Harper Design, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
Preparation Combine the saffron, ginger, salt, pepper, olive oil, and canola oil in a large bowl. Set aside. Clean and thoroughly wash the chicken, then cut it into 8 pieces. Add the chicken to the bowl with the marinade, massaging the marinade into the chicken. Cut the carrots in half and remove their yellow cores. Open the tagine and lay the onion on the bottom. Arrange the carrots over the onion. Lay the chicken with all of the marinade over the vegetables. Add 1 cup (240 ml) water and cover. Cook on very low heat for 1 hour. Check at the 30-minute mark to ensure the bottom is not dry. Add another 1/2 cup (120 ml) water if necessary. In the last 5 minutes of cooking, add the olives and the preserved lemon. Garnish with parsley to serve. Cooks' NoteTo make this recipe in a slow cooker, follow the directions through step 7, setting the slow cooker on high for 4 hours. Add the olives and lemon at the 3- hour-and-45-minute mark. From Heirloom Kitchen: Heritage Recipes and Family Stories from the Tables of Immigrant Women © 2019 by Anna Francese Gass. Reprinted by permission of Harper Design, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
