sundaysuppers

Recipe:: Chicken Tagine with Preserved Lemons, Green Olives and Golden Raisins

Friday, July 31, 2009 Recipes  Sunday Suppers  

The full menu from our Moroccan dinner was : A Harissa brushed Halibut, Gazpacho, Greens followed by the Chicken Tagine with preserved lemons and cracked olives a coriander feta polenta and a roasted beet and fresh mint salad. For dessert: a Fig and sesame Tart with orange cardamon cream.

Creating the Moroccan chicken in an authentic clay tagine from Morocco was divine. The earthy flavors from the clay along with the wonderful seasonings meld to create this comforting stew. If you don’t own a tagine you this can be done in a heavy dutch oven and cooked stove top. Just bring the mixture to a boil then lower to a simmer and cover. Cook for 45 minutes or longer. Scroll down for the full recipe. Bon app?tit.



All Photos by Karen Mordechai

Chicken Tagine with Preserved Lemons, Green Olives and Golden Raisins

1 whole chicken, quartered
1 tsp each, turmeric, cinnamon, coriander, cumin, dried cilantro
½ c olive oil
½ c lemon juice
8 slices preserved lemon
½ c green olives
½ c golden raisins
2 c chicken stock

Preheat oven to 350 degrees.
Mix all of the dry spices together with the olive oil and lemon juice. Toss the chicken in the marinade and let sit refrigerated for at least an hour.
On medium-high heat, sear the chicken to create a nice golden crust, approximately 8-10 minutes. Make sure to turn the chicken so that all sides get the color.
Scatter lemons, olives and raisins over the tops. Pour in chicken stock and bake for 45 minutes to an hour.

Recipe courtesy of Casey Solomon for Sunday Suppers

recipe card
16 comments 
  • Cannelle Et Vanille writes:

    oh how i loved this dish!!!

  • Shayne writes:

    I made something like this about a month ago and it was oh so yummy.

    I have a new batch of preserved lemons brewing right now…day 3

  • Alicia writes:

    This reminds me a bit of a lemony chicken with raisins recipe I found from Venice. Adding the briney olives will add another dimension. I can’t wait. As alaways delectible.

  • Helene writes:

    The little tagine dishes are adorable! I only have the large clay one I brought with me and I love that it is always a conversation/ice breaker when people come for dinner.
    The halibut post made me happy but this…this transports me back to many a good dinners with my family. Thank you!

  • Jessica writes:

    Oh geez.. I’m drooling on the keyboard.

  • onepinkflower writes:

    great blog!
    I’m loving the photography :)

  • pve design writes:

    I am so making this tonight!

  • Sunday Suppers writes:

    jessica- we laughed out loud :)
    pve- let us know how it works out !
    & tartlette – so happy to be bringing back fond memories, thank you for sharing.

    thanks for the wonderful comments to all !
    we love your feedback

  • cindy writes:

    Hi

    Made last night (a Sunday supper) for family guests, and they raved and raved. Extra special b/c I hardly ever cook – little is expected of me (I am known for ordering in) and even my cousin “the foodie” was blown away. Was really easy and so tasty. Thanks much!

  • chicago personal trainer writes:

    I really love recipes with chicken! Great recipe.

  • jAcQuE writes:

    I’m going to try this at home. My family would love this.

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  • little rock ar wedding accessories writes:

    Yum! This looks tempting! Made me hungry!

  • hafa writes:

    The taste of the lemon and the chicken mixes into a very amazing flavour!

  • Pickling Project: Preserved Lemons « A Little Yumminess writes:

    [...] Chicken Tagine with Preserved Lemons, Green Olives and Golden Raisins – intriguing!  I am also currently into using raisins in cooking. [...]

  • Chelsea writes:

    I made this last night and it was a showstopper! Everyone was wayyyy into it. I used citrus stuffed green olives and it was phenomenal.

  • admin writes:

    so glad to hear it chelsea ! it’s one of my favorites

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Chicken Tagine with Preserved Lemons, Green Olives and Golden Raisins

1 whole chicken, quartered
1 tsp each, turmeric, cinnamon, coriander, cumin, dried cilantro
½ c olive oil
½ c lemon juice
8 slices preserved lemon
½ c green olives
½ c golden raisins
2 c chicken stock

Preheat oven to 350 degrees.
Mix all of the dry spices together with the olive oil and lemon juice. Toss the chicken in the marinade and let sit refrigerated for at least an hour.
On medium-high heat, sear the chicken to create a nice golden crust, approximately 8-10 minutes. Make sure to turn the chicken so that all sides get the color.
Scatter lemons, olives and raisins over the tops. Pour in chicken stock and bake for 45 minutes to an hour.

Recipe courtesy of Casey Solomon for Sunday Suppers

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