Sunday, March 18, 2012

Moroccan Chicken Tajine with Coconut Rice

This was a great dish, but it pretty labor-intensive. I would make it
again, because I loved the sauce. Well worth the time and effort.

Printable Version:

  1. 6 cloves garlic, minced
  2. 1 teaspoon ground cumin
  3. 1 teaspoon ground ginger
  4. 1/2 teaspoon paprika
  5. 1 tablespoon Kosher sea salt
  6. 1/2 teaspoon freshly ground black pepper
  7. 1 large Spanish onion, grated
  8. 2 tablespoons canola oil
  9. 1-2 preserved lemons ( recipe follows)
  10. 8 chicken thighs with bone and skin
  11. Stems from parsley and cilantro tied with twine
  12. 1 cup pitted Greek olives
  13. 1/2 bunch Italian parsley, chopped
  14. 1/2 bunch cilantro, chopped
  15. 1/4 teaspoon saffron or 1/4 teaspoon tumeric
  16. 1 1/2 cups water
In a large mixing bowl, mix garlic, cumin, ginger, paprika, salt and pepper, 1/2 of the grated onion, and oil. Rinse preserved lemons you plan to use, then remove the pulp. Reserve lemon peel for later. Add lemon pulp to bow. Add chicke. Mix well and marinate overnight in the refrigerator. Don't worry if you forgot to marinade overnight, it will still be good. In a large stock pot place the chicken and marinade; add stems from the parsley and cilantro, the other 1/2 of the grated onion, saffron, and water. Bring to a boil then turn the heat to low. Partially cover the pot and cook 30-45 minutes. Remove cover and stir. Cook another 15 minutes. Remove chicken and then with aluminum foil. Contine to cook the sauce to reduce. Slice lemon peel and add to pot. Add olives, parsley, cilantro and cook until reduced to nice sauce. Remove skin from the chicken thighs and pour sauce over the chicken.
Recipe for preserved Lemons:
Preheat oven to 250 degrees. Cut each lemon into six pieces. Sprinkle with 2 tablespoons salt. Cover with water and cook 3 hours. Cool and refrigerate until needed. They will last 2 months. I put mine in a canning jar.
Coconut Rice:
Heat 2 tablespoon olive oil in a large saucepan over medium-high heat. Add 2 cups uncooked basmati rice; saute' 1 minute. Stir in 2 cups fat-free, less-socium chicken broth, 1 (14 oz.) can coconut milk, and 1 teaspoon salt; bring to a boil Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Stir in 1/2 cup chopped green onions. I forgot to put in the green onions. It would have been a nice addition with the Chicken Tajine.

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