(Twenty-four hours really gives the chicken the best flavor.). The recipe is easy to follow, and the only change I would make is to cook the carrots longer, putting them in with the chicken pieces rather than only giving them 10 minutes. Super succulent, fall-off-the-bone tender chicken stew w/ warm Moroccan spices, lemons, olives & dried fruit. Thank you! The flavoring process begins with a special spice rub with cinnamon, sweet paprika, ginger, and  Ras El Hanout (or Raz El Hanout), which is really the star spice here. And check your spam folder in case you cannot find our email! Allow double the cooking time if preparing the dish in clay or ceramic tagine. This sounds amazing! Brown the chicken pieces skin side down in single layer until deep golden, about 5 minutes; using tongs, flip the chicken pieces over and brown the other side, about 4 minutes more. So excited to try this recipe! The only thing I did extra was cook down the sauce for 5 minutes to thicken it. Absolutely delicious! Lynn, Hi Lynn, Yes, you can definitely freeze half. I excited about this recipe and to use our tagine! Loved this one, the spice rub has such a deep and floral quality with the coriander. Since I found your book and blog, I’m more motivated to cook. I made the full recipe to try before making it for a dinner party. May I use skinless, boneless chicken thighs? Plus, the tang from the lemon and olives were the main star of the show, not the chicken really. If you’re in the US, you can order Ras El Hanout from our online shop: https://shop.themediterraneandish.com/product/ras-el-hanout/. So delicious, I will make it again soon. I chose a mixture of raisins and dried apricots. I’m so glad I did, though, because this was so tasty that we plan to make it again and again! I made this last night for the family dinner, along with garlic mushroom cous cous and it was superb. Hope this helps! How does Ras El Hanout differ from Lebanese 7-Spice Mixture? I’ve made a lot of your recipes Jenn and really loved them. Today, influenced by my mother’s tasty kitchen, and my extensive travels, I share easy wholesome recipes with big Mediterranean flavors. I ordered a tagine so that I could make it next week for a party. this link is to an external site that may or may not meet accessibility guidelines. Cover and cook for 3 minutes, then add lemon slices, olives, raisins, and dried apricots. It’s company-worthy yet easy to throw together. ), Providing that information in tagine recipes would encourage me to use my tagine more frequently. (And if you’d like, you could use dried apricots in addition to the carrots instead of omitting the carrots.) This recipe is perfect! Really liked the way the spices, chicken essence and honey came together. Sure, but you’ll need more – about 1.5 tsp. ★☆ Among these is Morocco’s chicken tagine with daghmira, a yummy thick onion sauce. Pour sauce over chicken and serve. Wordpress theme by Dahz, Customized by Gerry, Extra Virgin Olive Oil from the Island of Crete, Foods of Crete: Traditional Recipes from the Healthiest People in the World, Roasted Pumpkin with Blue Cheese and Walnuts (Italy), Fennel Crusted Branzino (Italian White Fish), Mediterranean Culinary Travel Destinations, The Mediterranean Way 10 Week Diet & Lifestyle Program, 1 pound chicken breasts, cut into bite-sized pieces, 3 big potatoes, cut into steak fry sized pieces, 2 medium carrots, cut into large (2”) pieces, ½ bunch parsley, stems removed and chopped, ¼ bunch cilantro, stems removed and chopped. Thank you for sharing your talents with us all. Didn’t have green olives, so I tossed in few black and some capers. Add the chicken (with any accumulated juices) back in, reduce the heat to medium-low, cover and simmer for 10 minutes. Heat the oil in … Serve the chicken on a platter or individual plates atop a bed of couscous. Otherwise, the dish falls more on the sweet side, which I guess you could rectify with just adding more salt. I used a jar of Salsa instead of the Chicken Broth. I was not told it would be addictive! Can it be made and frozen? Enjoy! Hope you enjoy! This was delicious! Be careful when browning, as they have a tendency to stick to the pan. Stir in the broth, honey, remaining lemon zest, and 1/4 teaspoon salt, scraping the bottom of the pan with a wooden spoon to loosen any browned bits. Very helpful, Elaine — I’m sure readers will appreciate your input! I caramelized the onions for about 30 minutes before browning the chicken for a richer flavor, added half the honey, and used parsley instead of cilantro. (Add a little chicken broth or water to thin the sauce, if necessary.). Would love to reheat it in oven using Tagine. This recipe and your beef stew with balsamic vinegar are two of our favorites. (Word to the wise, utilize something like this mesh splatter screen.). Thanks in advance for this as well as ALL your wonderful recipes. It turned out really well. Hi Luisa, You can just leave them out…or you could add more carrots or some dried apricots if you like. I threw in a few apricots and dates for good luck! Because my cholesterol has always been above the normal range (229 last year) I requested that she test it again this year. 2. Loving your recipes! Scatter the carrots around the chicken, cover, and simmer until the chicken is cooked through and the carrots are tender-crisp, about 10 minutes more. Outstanding dis! Children love the familiarity of the 'sweet' spices and dried fruits. Anyone who doesn’t give this a 5/5 simply messed it up on their own account. I don’t think you’ll really need to modify the recipe much with the exception of cutting back the cooking time a bit. The many levels of flavor were areal taste treat and everyone raved over the presentation with the colorful carrots, cilantro and a beautiful sauce. After dinner I said to my husband that I would order this dish at a restaurant. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. This is my go-to place for recipes that I know will turn out very well. Stir in the olives, reserved lemon zest-garlic mixture, cilantro, and 1 tablespoon of the lemon juice; taste the sauce and adjust seasoning with salt, pepper, and more lemon juice, if desired.

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