Are you looking for a tasty and easy to make dish? Then try this tagine recipe with chicken and lemon. It's a feast for your taste buds. This dish is not only tasty, but also healthy. It is full of fresh ingredients and spices that do your body good. And the best thing is that you can prepare it all in one pot, the tagine. I made this recipe in collaboration with Staub.
You guessed it, of course: this dish comes from Moroccan cuisine. That is one of the countries where people like to cook in a tagine. It is a special kitchenware with a typical shape. At the bottom it consists of a beautiful bowl that you can use for both cooking and serving the dish. The top has a conical shape, so that the dishes cook well and evenly.
Traditional tagines are made from earthenware. Unfortunately, they are therefore not suitable for cooking on induction. That's why I was very happy when I 'mixed' this Staub tagine discovered: This tagine is special because it has a bottom of cast iron. Cast iron is a material that retains heat well and distributes it evenly. This means that your dish will cook evenly, without any pieces that are overcooked or raw. Best? You don't have to burn this cast iron bowl first - it already has a layer of strong black enamel.
And then a bit of tradition: because the top of this tagine is 'just' made of earthenware. This helps to keep the heat in and enhance the flavors of your dish. The tagine of Dust can be used on all heat sources, even on the barbecue!
Although there are quite a few spices and spices in this dish, the real seasoning is the preserved lemon. You can buy these in Moroccan shops, but you can also make them yourself. In the latter case, cut organic lemons into quarters, but leave the top attached. You put this in a large pot that you fill with lemon juice and 100 grams of salt. Leave for a few weeks and voilà, they are ready to use!
This recipe is for 4-6 people, depending on what you eat with it (e.g. rice, bread or couscous
Prefer a video of the tagine with chicken?
In the video below you can see in one minute how I make the chicken and lemon tajine recipe:
- 1 preserved lemon, quartered and seeded
- 3 chicken legs
- 1 large onion, cut into pieces
- 2 cloves garlic, minced
- A small bunch of fresh coriander, chopped
- A small bunch of fresh parsley, chopped
- 2 tsp ground ginger
- 1 tsp black pepper
- 1 tsp turmeric
- 1 tl paprika
- 1 tsp salt (to taste)
- A few threads of saffron
- 1 tsp ras el hanout for extra flavour
- 2 tbsp olive oil
- 2 winter carrots, in strips
- 3 potatoes, in 'fries'
- 10 green olives
- Additional water or stock, as needed
Preparation tajine with chicken and lemon
1. Remove the pulp from the preserved lemons and chop finely. Save the peel for later.
2. Put the lemon flesh in a bowl with the chicken, onion, garlic, coriander, parsley, ginger, paprika, pepper, turmeric and salt. If you use ras el Hanout, add that too. Mix everything together well.
3. Now finely grind the saffron in a mortar. This is easiest if you add a few grains of sugar. Add 2 tbsp water to the saffron and add this to the chicken. Massage the marinade in well and let the chicken marinate for a few hours.
4. Put some olive oil in the tagine.
5. Fruit the onions in the tagine and then add the garlic. Now put the chicken on top of the onions. Turn the heat up to high and put the lid on the tagine. Let the chicken fry for a few minutes. Then set the fire to the lowest setting.
6. Add the olives and the zest of the preserved lemons. Then place the carrots and potato pieces alternately along the edge of the tagine.
7. Put some water or stock in the tagine, put the lid on and place it on a low heat. Let it cook slowly.
8. Let the tagine simmer gently for 50 to 60 minutes, until the potatoes and the kip be done.
9. Turn off the heat and let the tagine cool for 10 to 15 minutes before serving. Enjoy your meal!.