Chicken tajine with olives and canned lemons – detailed cooking recipe. Share with friends: 
Time: 50 minutes Difficulty: easy Servings: 4 – 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 chicken cut into 10 parts (1.6 – 1.8 kg.)
- 1 cinnamon stick
- 1 tsp black pepper peas
- 1 tsp cumin seeds
- 1 tsp paprika
- 1 tsp red pepper flakes
- 1/4 tsp carnation buds
- 3 tbsp. l olive oil plus some more for frying
- 4 cloves garlic cloves
- 1 tsp chopped fresh ginger
- 1 handful of chopped fresh cilantro leaves
- 2 bay leaves
- 1 large pinch of saffron
- 1 medium chopped onion head the size
- 1/2 tbsp. cut olives
- 1 tbsp. chicken broth
- 1 canned lemon: 6 – 8 lemons without wax layer
- 2 tbsp. coarse salt
- Couscous with apricots (see recipe below) as a side dish
Couscous with apricots
- 1.5 tbsp. couscous
- 2 tbsp. hot chicken stock
- 10 pieces. chopped dried apricots
- 2 thinly chopped stalks of green onions (green only parts)
- Juice 1 Orange
- 2 tbsp. l olive oil
- Salt and ground black pepper
- 2 tbsp. l chopped fresh parsley leaves for decoration
Recipes with similar ingredients: chicken, couscous, dried apricots, olives, green onions, ginger root, garlic, cinnamon, black pepper peas, cumin, paprika, red pepper flakes, cloves, bay leaf, saffron, cilantro, lemon
Recipe preparation:
- In a frying pan over medium heat, fry cinnamon, pepper, cumin, paprika, flakes of red pepper and cloves until they start smoke. Remove from heat and grind in a spice mill. a bowl large enough to fit the chicken, pour oil, add a mixture of spices, garlic, ginger, cilantro, bay leaf and saffron. Stir until pasta is obtained. Add chicken and grate every piece of marinade. Cover and refrigerate for 2 hours or at night.
- Remove the chicken from the marinade, save the marinade. Dry chicken, salt and pepper. In tajine or large ceramic over a saucepan over medium heat, heat 2 tbsp. l olive oils. Put the chicken pieces and lightly fry on both sides, about 5 minutes Add onions and cook until it starts brown for about 3 minutes.
- Rinse the canned lemon well. Remove from it with a spoon pulp and discard it, cut the peel into strips and put it in the pan. Add leftover marinade, olives and chicken stock. Cover the pan tightly and cook over medium-low heat. 30 – 35 minutes until the chicken is ready. Take out and throw the laurel sheet. Try the juice and add seasoning.
- Put the chicken on a warm plate. Pour juice with canned lemon, olives and onions and serve with a side dish couscous with apricots. Canned lemons: Good wash and dry the lemons. Cut 4 lemons into quarters on top down, trying not to cut to the end. Fill the cuts tightly salt and put the lemon in a sterilized half-liter glass jar. Continue the same steps by placing the lemons in a jar as possible denser. Squeeze the juice from the remaining lemons. To each jar add 2 more tbsp. l salt, pour lemon juice, make sure that lemons are completely covered in liquid. Close the jar of non-metallic cover and place in a cool, dark place or in a refrigerator on 1 month Canned lemons are stored for 1 year. After opening keep in a refrigerator. Couscous with apricots: Put couscous in a medium-sized bowl, fill with hot broth and mix. Cover and leave for 10-15 minutes. Remove the lid and mix grits with a fork. Add dried apricots, spring onions and orange juice. Pour olive oil, salt and pepper. Neatly mix. Sprinkle with chopped parsley.
