Tajine is a precious diamond in the sparkling crown of aromatic, spicy, gorgeous Moroccan cuisine. This is the name of the special clay pot with a domed lid and the dishes cooked in it. Food in tagines languishes for a long time, saturated with tastes and aromas. The dish is prepared from meat and fish, vegetables and herbs, nuts and dried fruits, generously seasoning with spices.
It is necessary
- Tagine with chicken, olives and lemons
- - 3 tablespoons of olive oil;
- - 2 heads of red onions;
- - 3 cloves of garlic;
- - 2 tablespoons of ground ginger;
- - ½ teaspoon of saffron, diluted in warm water;
- - 1 teaspoon of ground cinnamon;
- - ½ lemon;
- - 2 salted lemons;
- - meat from 6 chicken thighs;
- - 3 tablespoons of large purple olives;
- - 2 tablespoons of chopped parsley;
- - a bunch of chopped cilantro.
- Salted lemons
- - 5 fresh lemons;
- - juice from 2 lemons;
- - ½ glass of salt.
Instructions
Step 1
Heat the bottom of the tagine or just a skillet with a thick bottom and high sides over low heat. Pour in olive oil. Peel and cut the red onion into thin half rings. Place in hot oil. Grind the garlic cloves with salt. Put it on the bow.
Step 2
Sprinkle the mixture of onions with garlic, ginger, cinnamon, pour in the water with saffron, pour over the lemon juice squeezed from half a fresh fruit. Coarsely chop the pulp of one salted lemon, grate the peel and put both in the tagine. Add parsley and coriander. Stir.
Step 3
Put chicken and olives on top, pour in 150-200 ml of warm boiled water and cover with a lid. Simmer over low heat for 45 to 60 minutes. Tagine can be served with couscous or slices of fresh bread.
Step 4
Every Moroccan housewife has salted lemons. They are made by cutting three-quarters of fresh lemons on top and rubbing them with coarse salt. Then the lemons are tightly packed in a jar so that they give juice. Additionally, pour juice from a couple of fresh fruits and generously cover with the remaining salt. Store lemons in a cool, dark place. They are ready in 4-5 weeks. During this time, you should open the jar several times during the first week and press on the lemons so that they give more juice.
