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Chicken Tagine with Preserved Lemons (Djaj Mqualli)

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Tagine is a slow cooked stew made with meat, vegetables and spices. This dish is common in Africa. The dish got its name after Tagine, an earthen pot with a conical lid, which is used to cook the stew. I was tempted to try making this dish at home but didn’t have a Tagine pot. On doing some research, I found that that one could prepare Tagine even without the traditional pot. Aah !! My Eureka moment !!
The recipe I chose was Djaj Mqualli, a tagine made with Chicken, preserved lemons and olives. I had bookmarked a recipe from Saveur. Though the recipe called for Olives, I omitted it as I’m not particularly fond of the taste. I had preserved the lemons couple of weeks back. So that was taken care of. I served the Tagine with Couscous. The cleaned plates were a testimony to how good the dished turned out to be. 🙂

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Chicken Tagine with Preserved Lemons (Djaj Mqualli)
? Tagine is a slow cooked stew made with meat, vegetables and spices. This dish is common in Africa. The dish got its name after Tagine, an earthen pot with a conical lid, which is used to cook the stew. I was tempted to try making this dish at home but didn't have a Tagine pot. On doing some research, I found that that one could prepare Tagine even without the traditional pot. Aah !! My Eureka moment !! The recipe I chose was Djaj Mqualli, a tagine made with Chicken, preserved lemons and olives. I had bookmarked a recipe from Saveur. Though the recipe called for Olives, I omitted it as I'm not particularly fond of the taste. I had preserved the lemons couple of weeks back. So that was taken care of. I served the Tagine with Couscous. The cleaned plates were a testimony to how good the dished turned out to be. 🙂
Course Main Course
Cuisine Moroccan
Prep Time 30 minutes
Cook Time 45 minutes
Servings
serving
Ingredients
Course Main Course
Cuisine Moroccan
Prep Time 30 minutes
Cook Time 45 minutes
Servings
serving
Ingredients
Instructions
  1. Marinate the chicken with salt and pepper for at least 30 minutes.
  2. Heat oil in a pan.
  3. Cook the chicken pieces till they turn brown on both sides.
  4. Transfer the chicken pieces onto a plate.
  5. In the remaining oil, tip in the sliced onion. You may add more oil, if needed.
  6. Saute till they turn light brown in colour.
  7. Add the coriander powder, ginger powder, pepper powder, turmeric powder and saffron.
  8. Stir well for 2 minutes.
  9. Add the browned chicken pieces and chicken stock.
  10. Mix well.
  11. Cover and cook on low heat till the chicken is cooked through (approximately 30 minutes).
  12. Add the olives, butter, parsley, coriander leaves and lemon.
  13. Cook for another 5 minutes.
  14. If you want more gravy, add hot water and bring the gravy to a boil.
  15. Switch off heat.
  16. Serve with Couscous, Rice or any Flatbread.
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  1. Yamini says:

    Looks delicious.. entered to my must try list

  2. Mareena Jerrish says:

    Thank you?

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