Ingredients
-
3
-
4
-
4
-
1
-
1
-
1
-
1
-
1
-
1/2
-
1
-
1/2
-
1/2
-
2
-
2
-
1
Directions
Tagine Argana, This tagine comes from a recipe in my grandmother’s recipe box The clipping says that it comes from a restaurant in the fishing port of Essaouira, Morocco I modified the recipe which used fryers to one that had legs and thighs since that makes it easier to prepare , I look forward to trying more recipes from your grandmother I made two changes she might never have dreamt of I cut both the oil and salt in half and there was no compromise on flavour My photo was taken before the preserved lemon and olives (used kalamata) were added , This tagine comes from a recipe in my grandmother’s recipe box The clipping says that it comes from a restaurant in the fishing port of Essaouira, Morocco I modified the recipe which used fryers to one that had legs and thighs since that makes it easier to prepare
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Steps
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1
Done
|
In a Large Tagine (terra Cotta Cooking Pot) or Non-Metallic Cooking Pot, Mix the Onions, Garlic, Ginger, Olive Oil, Parsley, Cilantro, Harissa, Cinnamon, Turmeric, Paprika and Lemon Juice. |
|
2
Done
|
Add the Chicken and Toss Until All Pieces Are Coated. |
|
3
Done
|
Cover and Let Marinate in the Refrigerator at Least 2 Hours or Overnight. |
|
4
Done
|
When Ready to Cook, Pour the Water Into the Tagine or Pot. Add the Salt and Pepper. |
|
5
Done
|
Place on the Stove and Bring to a Simmer Over Medium Heat. Let Simmer For 35 - 40 Minutes, Until the Chicken Is Cooked Through. |
|
6
Done
|
While the Chicken Is Cooking, in a Separate Saucepan, Bring the Olives and Preserved Lemon to a Boil. Let Cook For 10 Minutes, Then Drain. |
|
7
Done
|
Add the Olive Mixture to the Chicken 5 Minutes Before Serving. Serve Hot. |
