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Chicken tagine with olives

Chicken tagine with olives

Preparation: cut the washed and dried chicken into pieces of suitable size, which we season with salt, pepper, turmeric, paprika and Raz el Hanout and paprika and place it in the bowl. Place the olives, carrot and celery pieces on top and pour a mixture made of a tablespoon of olive oil, wine and water in the specified quantities. We place the lid on it and it is ready to make its way to the oven.

I left it in the preheated oven for 45 minutes with the lid on the pot at 210 degrees and another 15 minutes without the lid at 190 degrees. The water dropped and the chicken browned very well, it was extremely fragrant.

It was an excellent lunch, the meat was very tender. I leave the chicken pieces with skin when I make them in the oven but I remove them when I eat, it's too much storage of cholesterol and fat even if it looks very good. I served the chicken with a mashed potato, you can make any garnish on it. If you don't have a tajine pot, I say that the recipe is worth a test in the Roman clay pot or another clay pot for the oven.



Chicken Tajina

1. Prepare the lemons a week in advance. Wash well, cut into quarters, salt with coarse salt and put in a jar. Squeeze the juice from a lemon over them.

2. The day before, slice the chicken, put it in a salad bowl with the juice of 3 fresh lemons, coriander, parsley, mint, ginger, finely chopped onion and garlic, saffron and hot paprika. Mix well and leave in the fridge for 24 hours covered with foil.

3. The next day drain the chicken pieces, keep the marinade. Color the chicken pieces in the pan with a little oil for 15 minutes over medium heat. Then they are put in a tajine (Tajina is, at the same time, a dish - stew - and an enameled clay container. It consists of a large plate with raised edges and a conical lid. Otherwise, it can be used sarmale pot or a lid with a lid), add the marinade, the raisins, the lemons with the juice, the pineapple compote and the rest of the ingredients. Mix and add 1 cup of water. Place the fried chicken pieces on top.

4. Cover and bake for at least 1 hour on very low heat.
Go with a semi-dry white wine!


Moroccan chicken tagine and quinoa flavored

For a long time I really wanted a tagine dish and look that Santa Claus remembered and gave it to me as a gift. The tajine dish is originally Moroccan, made of clay or ceramic, consisting of a round base and a conical lid that has an opening at the top and allows the food to cook slowly in the steam that recirculates inside, giving a special taste, terrible good.

The tajine pot can be used both in the oven and on the stove (it would be safer to use a heat diffuser on the stove). Requires a purchase initiation ritual that I have sacredly observed: immersed for 2 hours in cold water, dried, put in the oven for 2 hours and gradually heated to 150 degrees C (it is not recommended to have changes sudden temperature) and if not glazed, greased with olive oil.

The cooking time in a tajine dish is longer, the oven must have a temperature between 160 and 180 degrees C, but the taste says that it is well worth every second.

The recipe for tagine is inspired by Laura Adamache's website, but soon I will prepare a traditional Moroccan recipe that I can't wait to try.

-1 tablespoon grated turmeric

-50 g pitted olives

-100 g beef soup (or lukewarm water)

-3 tablespoons raw sesame oil

-1/2 cup white or pink wine sec

-1 teaspoon curry powder

The chicken is mixed with the ginger and garlic given by the small grater, turmeric powder, salt and pepper. Cover the dish with cling film and leave it in the fridge for at least half an hour. Then fry in sesame oil in a non-stick pan until it takes on color on both sides (about 10 minutes).

Place the fried meat and oil in the pan, place the sliced ​​tomatoes and the olives in the pan. Pour the beef soup lightly on the edge of the bowl on which we then place thin slices of lemon. Sprinkle a little more salt on top and put in the oven that we set at 180 degrees C for 90 minutes.

We wash the quinoa under a stream of cold water and then leave it to hydrate for a few hours. It drains water very well. Temper the chopped onion jullienne in olive oil with a little salt. When it has softened, add the quinoa and curry powder and stir continuously for 5-6 minutes. Then pour the tomato juice, wine and water and add salt and pepper. When the sauce starts to boil, leave it on the fire for another 15 minutes, then stop and let the quinoa rest for a while.


Seasoned chicken tagine with candied lemon and olives

Mix the paprika, pepper, cinnamon, cumin, ginger and salt. Combine this spice mixture with ½ tablespoon and flour in a shallow bowl. Cover the chicken pieces with this mixture. Keep the rest of the spice mixture. Heat the oil in a pan over medium heat. Put the pieces of chicken in the pan and fry for 7 minutes or until browned on both sides. Remove the pieces of meat from the pan. Set it aside.

Mix the onion, carrots, Kamis granulated garlic and the rest of the spice mixture in the pan. Fry, stirring constantly, for 5 minutes or until onions turn golden. Put the pieces of meat in the pan. Add the potato, olives, candied lemon, a tablespoon of coriander, a tablespoon of parsley, bay leaves and chicken broth.

Heat to boiling. Reduce the temperature, cover and simmer until the potatoes and chicken are soft. Sprinkle the remaining coriander and parsley on top. If you wish, you can serve this dish with polenta.


Method of preparation

Wash the thighs and brown well on all sides in a pan with hot oil.

Cut the lemon into 8 and add over the chicken together with the olives, coriander, curry powder and garlic. Add salt and freshly ground pepper to taste.

Pour the water and when it starts to boil, reduce the flame and cover with a lid.

Leave it to boil until the chicken legs are well done (about 1 hour) and serve hot.

If you have a tagine dish, put the ingredients in the bowl, cover with the conical lid and place the dish in the oven at 180 g C, checking from time to time that the thighs are well cooked.


Stew with chicken, peppers and olives

A chicken breast and about 3-4 hammers
200 gr of black olives (without seeds)
3 bell peppers
1 red hot pepper and a bunch of green parsley
3 cloves of garlic
4 old onions
100 gr of tomatoes in own juice (or 3 fresh tomatoes)
Salt, pepper, a teaspoon of dried thyme, a bay leaf, a tablespoon of flour
3-4 tablespoons of oil

Method of preparation

Cut the chicken breast into suitable pieces. Pass all the meat through the flour, and fry it in hot oil (keep a tablespoon of oil) for a few minutes, just enough to take on color. Remove the meat and put the finely chopped onion and a pinch of salt in the oil.

After about 3-5 minutes add the garlic, then after another 2-4 minutes put the meat. Add: thyme, freshly ground pepper, bay leaf and 100 milliliters of water and cover. Bring to a boil over low heat, stirring occasionally, for 15-20 minutes.

Put the olives (salted, if necessary), add more water (the food must remain low), only if you have to boil for another 10 minutes.

Grease the bell peppers with the preserved oil and place them in the stove tray. Bake them on high heat for 10 minutes, until they soften and taste. Cut them into the right pieces (you don't need to remove the skin), and put them over the food. Stir gently, then add the tomatoes and juice. Cover and simmer everything, over low heat, under the lid, for another 15 minutes.

Season with salt and pepper, add hot pepper (without seeds), finely chopped and greens. Stir and simmer for another minute. Ready!

The stew with chicken, olives and peppers is ready. It can be eaten garnished with a spoonful of yogurt, polenta and plain lettuce. Instead of chicken you can use turkey meat.


Moroccan chicken tagine and quinoa flavored

For a long time I really wanted a tagine dish and look that Santa Claus remembered and gave it to me as a gift. The tajine dish is originally Moroccan, made of clay or ceramic, consisting of a round base and a conical lid that has an opening at the top and allows the food to cook slowly in the steam that recirculates inside, giving a special taste, terrible good.

The tajine pot can be used both in the oven and on the stove (it would be safer to use a heat diffuser on the stove). Requires a purchase initiation ritual that I have sacredly observed: immersed for 2 hours in cold water, dried, put in the oven for 2 hours and gradually heated to 150 degrees C (it is not recommended to have changes sudden temperature) and if not glazed, greased with olive oil.

The cooking time in a tajine dish is longer, the oven must have a temperature between 160 and 180 degrees C, but the taste says that it is well worth every second.

The recipe for tagine is inspired by Laura Adamache's website, but soon I will prepare a traditional Moroccan recipe that I can't wait to try.

-1 tablespoon grated turmeric

-50 g pitted olives

-100 g beef soup (or lukewarm water)

-3 tablespoons raw sesame oil

-1/2 cup white or pink wine sec

-1 teaspoon curry powder

The chicken is mixed with the ginger and garlic given by the small grater, turmeric powder, salt and pepper. Cover the dish with cling film and leave it in the fridge for at least half an hour. Then fry in sesame oil in a non-stick pan until it takes on color on both sides (about 10 minutes).

Place the fried meat and oil in the pan, place the sliced ​​tomatoes and the olives in the pan. Pour the beef broth lightly on the edge of the bowl on which we then place thin slices of lemon. Sprinkle a little more salt on top and put in the oven that we set at 180 degrees C for 90 minutes.

We wash the quinoa under a stream of cold water and then leave it to hydrate for a few hours. It drains water very well. Temper the chopped onion jullienne in olive oil with a little salt. When it has softened, add the quinoa and curry powder and stir continuously for 5-6 minutes. Then pour the tomato juice, wine and water and add salt and pepper. When the sauce starts to boil, leave it on the fire for another 15 minutes, then stop and let the quinoa rest for a while.


Chicken with parsley. A simple and tasty dish


2 boneless chicken breasts
50 g flour

salt
pepper
50 ml of olive oil
4 cloves of garlic
1 bunch parsley
50 g butter

How to prepare chicken with parsley:

Combine flour with salt and pepper. Cut the chicken breast into cubes, which you put in a bag together with the flour. Stir until each cube is covered with flour. Heat the oil and put the chicken cubes. Leave them on the fire, stirring constantly, until they turn brown and penetrate. Add the chopped garlic, chopped parsley and butter. Leave on the fire for another 2-3 minutes.


Chicken tagine with lemon and olives

A delicious recipe for chicken tagine with lemon and olives from: chicken, green olives, lemon, garlic, coriander, curry, extra virgin olive oil, salt and pepper.

Ingredient:

  • 1.5 kg chicken
  • 500 g green olives, pitted
  • 1 lemon
  • 3 cloves of garlic
  • 1/2 glass of water
  • 2 tablespoons finely chopped coriander
  • 1 teaspoon curry
  • 2 tablespoons extra virgin olive oil
  • salt
  • pepper

Method of preparation:

Clean the chicken, cut it into pieces and put it in a large pan with hot oil. Lightly brown the chicken pieces on all sides, then add the peeled and sliced ​​lemon, olives, coriander, curry powder, peeled and sliced ​​garlic, salt and pepper to taste.

Pour the water and, when it starts to boil, reduce the flame. Cover with a lid and simmer for about an hour. Serve hot.


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