Best 4 Spicy Potato Tagine With Preserved Lemon And Olives Recipes
Embark on a culinary journey to North Africa with our tantalizing Spicy Potato Tagine, a symphony of flavors that will transport your taste buds to the bustling souks of Morocco. This delightful dish showcases tender potatoes enveloped in a vibrant, aromatic broth, infused with the warmth of harissa, the zesty brightness of preserved lemon, and the savory depth of olives. Accompanying this main course is a trio of equally enticing recipes: Lemony Beet Salad, a refreshing and colorful side dish that adds a pop of color to your plate; Fragrant Carrot Salad, a medley of sweet carrots tossed in a zesty dressing, perfect for a light and healthy option; and Fluffy Couscous, a classic Moroccan accompaniment that adds a delicate, airy texture to your meal. These recipes collectively create a harmonious dining experience that captures the essence of Moroccan cuisine, inviting you to savor the vibrant flavors and aromas of North Africa.
Let's cook with our recipes!
MOROCCAN CHICKEN TAGINE WITH POTATOES AND OLIVES RECIPE
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Steps:
- In a large, heavy-bottomed pot or Dutch oven, combine the chicken, onion, garlic, spices, parsley, and oil. Cook, covered, over medium heat, without adding water, for 30 to 40 minutes, or until the chicken is almost done. Stir occasionally to turn the pieces of chicken, and watch the heat so that the chicken doesn't stick to the bottom of the pot and burn.
- Peel and quarter the potatoes. Add them to the pot, along with the olives, preserved lemon, and enough water to almost cover the potatoes. Bring the liquids to a simmer and cook, partially covered, until the potatoes are tender and the sauce is quite thick.
- Slice the onion instead of chopping it, and spread the onion slices on the bottom of a large tagine. Peel the potatoes and thinly slice them and layer them on top of the onions. (Or, you can cut the potatoes into wedges, and arrange them around the chicken after completing the next step.)
- In a large bowl, combine the chicken, garlic, spices, and parsley. Add the chicken to the tagine Swirl 1/2 cup of water in the bowl to mix it with the spices, and add this water to the tagine. Pour the olive oil over all, and distribute the olives (and preserved lemon, if using) over the chicken and potatoes.
- Cover the tagine and place it on a diffuser over medium-low to medium heat. Allow the tagine ample time to reach a simmer, and then reduce the heat to the lowest temperature necessary to maintain the simmer.
- Interrupt the cooking after 1 hour and 15 minutes to check on the level of liquids. If you feel a little more water is needed, add it to the tagine, keeping in mind that the final sauce should be thick and not watery.
- Continue cooking the tagine, covered, for another 30 minutes or more, until the chicken and potatoes are very tender. Let the tagine rest off the heat for about 10 minutes before serving.
Nutrition Facts : Calories 715 kcal, Carbohydrate 56 g, Cholesterol 121 mg, Fiber 7 g, Protein 43 g, SaturatedFat 8 g, Sodium 727 mg, Sugar 4 g, Fat 36 g, ServingSize 1 chicken (4 or 5 servings), UnsaturatedFat 0 g
CHICKEN TAGINE WITH OLIVES AND PRESERVED LEMONS
This rich and fragrant chicken stew is laden with complex flavors and spices reminiscent of the sort you might encounter in a mountainside cafe in Morocco. Save yourself the cost of a plane ticket, however, and make this at home. First, rub the chicken with a redolent combination of garlic, saffron, ground ginger, paprika, cumin, turmeric and black pepper, then pop it into the refrigerator for 3 to 4 hours to marinate. Once that's done, brown the chicken parts, and remove from the pan, making room for a pile of sliced onions that you'll sauté until golden brown. Nestle a cinnamon stick into the tangle of onions, pile the chicken parts on top and scatter with slices of preserved lemons and olives, a combination of green and kalamata. Add a bit of chicken stock and lemon juice, then cook over low heat until the chicken is cooked through, and your house smells amazing.
Provided by Florence Fabricant
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Mix garlic, saffron, ginger, paprika, cumin and turmeric together. If not using kosher chicken, add 1/2 teaspoon salt. Add pepper to taste. Rub chicken with mixture, cover, refrigerate and marinate 3 to 4 hours.
- Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to platter. Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned. Transfer to tagine, if you are using one, or leave in skillet. Add cinnamon stick.
- Put chicken on onions. Scatter with olives. Quarter the lemons, remove pulp and cut skin in strips. Scatter over chicken. Mix stock and lemon juice. Pour over chicken.
- Cover tagine or skillet. Place over low heat, and cook about 30 minutes, until chicken is done. Scatter parsley on top, and serve.
Nutrition Facts : @context http, Calories 628, UnsaturatedFat 29 grams, Carbohydrate 12 grams, Fat 44 grams, Fiber 3 grams, Protein 46 grams, SaturatedFat 11 grams, Sodium 874 milligrams, Sugar 3 grams, TransFat 0 grams
CHICKEN TAGINE WITH LEMONS, OLIVES & POMEGRANATE
Cook a one-pot chicken tagine the whole family will love. It somehow says summer and autumn in one bite using a gentle but heady Moroccan spice mix
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 1h40m
Yield Serves 4-5
Number Of Ingredients 23
Steps:
- Heat 1 tbsp oil in a wide, shallow casserole dish or ovenproof pan. Season the chicken and cook, skin-side down, for 8-10 mins, until crispy. Flip over and cook for another 5 mins. Transfer to a plate. Heat oven to 170C/150C fan/gas 3.
- Add the rest of the oil and the onion to the pan. Stir for a few mins, then add the garlic and Moroccan spice mix. Stir, scraping any bits of onions and chicken from the bottom, until the spices smell fragrant. Add the preserved lemon, tomatoes, stock cube, honey, vinegar and 750ml water. Bring to the boil, then place the chicken on top. Cover with a lid or foil and transfer to the oven for 1 hr.
- Uncover, place the olives and lemon slices on top and drizzle the lemons with a little oil. Return to the oven for 20 mins, or until the sauce has reduced a little (you can do this on the hob if you're short on time). Check the seasoning, adding a squeeze of lemon, more honey or salt if you think it needs it. Scatter over the pomegranate seeds, feta and mint, and serve with couscous.
Nutrition Facts : Calories 483 calories, Fat 32 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 1.8 milligram of sodium
CHICKEN TAGINE WITH PRESERVED LEMON AND POTATOES
A tagine is the Moroccan equivalent of a stew, usually fragrant with spices and often piquant with preserved lemon. The name also refers to the earthenware dish with a conical-shaped lid that the dish is usually cooked in but you can cook this in a pan on the stove top also, you will have more evaporation than with a tagine, so add the other 1/2 cup of water if you need it
Provided by Tea Jenny
Categories Stew
Time 45m
Yield 4 , 4 serving(s)
Number Of Ingredients 14
Steps:
- Pat the chicken pieces dry with paper towel. Heat the oil in a large fry pan over medium high heat and brown the chicken pieces on all sides. Remove and set aside.
- Add the onion, lemon juice, garlic, saffron, turmeric, diced preserved lemon and a cup of water to the pan keeping the other half cup to one side and add it if you think it is to dry. Bring to a boil and add the coriander, parsley and some salt and pepper. Stir, then add the browned chicken pieces and cut the potatoes into quarters and add to the pan, spooning the sauce over as you lay them inches once the pan is boiling turn down to a simmer and cook until chicken is no longer pink. Garnish with the preserved lemon strips and serve with plenty of crusty bread.
Tips:
- Choose the right potatoes: Yukon Gold or red potatoes are the best choices for this tagine, as they hold their shape well and have a creamy texture.
- Don't overcrowd the pan: Cook the potatoes in batches if necessary, to avoid steaming them instead of frying them.
- Use a flavorful spice blend: The combination of cumin, coriander, paprika, turmeric, and cayenne pepper creates a delicious and aromatic spice blend for this tagine.
- Don't skip the preserved lemons: Preserved lemons add a unique and tangy flavor to the tagine. If you don't have any on hand, you can substitute fresh lemon zest and juice.
- Serve with your favorite sides: This tagine is delicious served with couscous, rice, or flatbread.
Conclusion:
This spicy potato tagine with preserved lemon and olives is a flavorful and easy-to-make dish that is perfect for a weeknight meal. The combination of crispy potatoes, tender vegetables, and flavorful spices creates a dish that is sure to please everyone at the table. So next time you're looking for a new and exciting way to cook potatoes, give this tagine a try. You won't be disappointed!
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