Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.how do you make chicken tagine??-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how do you make chicken tagine??),it will help you,my kids.
Answers:
Chicken Tagine with Olives and Preserved Lemons Recipe courtesy Boujemaa Mars, La Mamounia, Marrakech
Recipe Summary
Difficulty: Medium
Prep Time: 15 minutes
Inactive Prep Time: 25 minutes
Cook Time: 55 minutes
Yield: 6 to 8 servings
Rock salt
1 whole large chicken, cut into 8 pieces
1 tablespoon white wine vinegar
5 tablespoons olive oil
1 large bunch fresh cilantro, chopped
1 teaspoon cinnamon
1/2 teaspoon real saffron
Pinch fine salt
1/2 pound onions, chopped
5 cloves garlic, chopped
1 teaspoon cumin
1 teaspoon ground ginger
1 teaspoon paprika
1 teaspoon turmeric
1/4 pound gizzards, optional
1/4 pound chicken liver, optional
1/4 cup mixed olives, pitted
3 small preserved lemons
Serving suggestion: bread
First rub the rock salt into the chicken pieces and then wash the chicken in the white wine vinegar and water. Leave for 10 minutes. Rinse and dry and place onto a clean plate.
In a large bowl, mix the olive oil, coriander, cinnamon, saffron, fine salt, 1/2 the onions, garlic, cumin, ginger, paprika, turmeric. Mix all these ingredients into the oil and crush the garlic and add a little water to make a paste.
Roll the chicken pieces into the marinade and leave for 10 to 15 minutes.
For cooking, use a tagine (traditional Moroccan dish) or a deep, heavy bottom casserole dish. Heat the dish up and add 2 tablespoons of olive oil to the hot dish. Drop in the chicken and pour over the excess marinade juices. Add the remaining onions, gizzards, chicken livers, olives, and chopped preserved lemons (no pulp).
Cook in medium hot oven (350 degrees F) for 45 minutes.
Serve with fresh bread.
Other Answers:
Chicken Tagine
3-4 chicken breasts
2 cloves garlic, chopped
1-2 small onion, sliced into rings
1 teaspoon turmeric
1/4 cup oil (not olive oil)
salt and pepper
3-4 carrots, peeled and quartered lengthwise
1-2 potato, cut into bite sized pieces
1-2 tomato, cut into wedges
olives, to garnish
1. Heat the oil in the tagine over a low heat and sauté the garlic and onions for a couple minutes.
2. Mix in some turmeric, then lay the chicken breasts on the bottom and season with salt and pepper.
3. Cover and let the chicken brown on one side, turn and continue cooking until the other side is brown.
4. Spread the carrots and potatoes evenly around the meat, add about 1/2 cup water and then cover again.
5. Continue cooking over a low heat.
6. When the vegetables are nearly cooked, sprinkle the tomato wedges over the top along with some more salt and pepper.
7. Cover and cook until the vegetables are done.
8. Add a few olives, if desired.
9. Bring to the table while it is still bubbling.
http://www.epicurious.com/recipes/recipe_views/views/234649
The above is an awesome, tasty recipie.
If you want to be real authentic, you can cook it in a tagine which is actually the type of pot Morrocans use foor such a dish.
http://www.lecreuset.com/usa/products/guide.php?product_id=145
Ingredients
? cup extra-virgin olive oil
1 large chicken, cut into eight pieces
Fine sea salt
1 teaspoon freshly ground white pepper
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon Madras curry powder (optional)
1 large onion, thinly sliced
1 head of garlic, cloves peeled and thinly sliced
1 tablespoon chopped fresh ginger or powder
2 tablespoons finely chopped preserved lemon, rind only, flesh discarded (available from Kalustyan’s, 123 Lexington Avenue, near 28th Street or Dean & Deluca, 560 Broadway, at Prince Street)
2 tomatoes, peeled, seeded, and chopped
4 prune plums, quartered and stones removed
1 ? cups chicken stock or water
2 tablespoons almond slivers, toasted
Cooking Instructions
Place a tagine (or large heavy-bottomed casserole) at least 10 inches in diameter over high heat, and add the oil. Season the chicken generously with salt and pepper. When the oil is hot, place the chicken pieces skin-side-down in the pot. When the oil starts to sizzle, reduce the heat to medium. Sprinkle ? teaspoon each of the coriander, cumin, turmeric, and curry powder (if using) over the chicken. Cook until the chicken is golden brown, about 15 minutes. (Check regularly to make sure that the chicken is not sticking to the pan.)
Spread the onion, garlic, ginger, and tomatoes on a cutting board, and season generously with the salt and pepper. Add them to the tagine, covering the chicken. Sprinkle with the remaining coriander, cumin, turmeric, and curry powder. Add the lemon rind and chicken stock, cover, and cook for 15 minutes, or until the vegetables are tender. Add the plums and cook for a further 15 minutes or until chicken is tender. (It may take a little longer if you’re using a tagine.)
To serve, place about ? cup of couscous on each plate, top with a few pieces of chicken, and spoon some cooking liquid and vegetables over each plate. Garnish with almond slivers.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.how do you make chicken tagine??-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how do you make chicken tagine??),it will help you,my kids.
Answers:
Chicken Tagine with Olives and Preserved Lemons Recipe courtesy Boujemaa Mars, La Mamounia, Marrakech
Recipe Summary
Difficulty: Medium
Prep Time: 15 minutes
Inactive Prep Time: 25 minutes
Cook Time: 55 minutes
Yield: 6 to 8 servings
Rock salt
1 whole large chicken, cut into 8 pieces
1 tablespoon white wine vinegar
5 tablespoons olive oil
1 large bunch fresh cilantro, chopped
1 teaspoon cinnamon
1/2 teaspoon real saffron
Pinch fine salt
1/2 pound onions, chopped
5 cloves garlic, chopped
1 teaspoon cumin
1 teaspoon ground ginger
1 teaspoon paprika
1 teaspoon turmeric
1/4 pound gizzards, optional
1/4 pound chicken liver, optional
1/4 cup mixed olives, pitted
3 small preserved lemons
Serving suggestion: bread
First rub the rock salt into the chicken pieces and then wash the chicken in the white wine vinegar and water. Leave for 10 minutes. Rinse and dry and place onto a clean plate.
In a large bowl, mix the olive oil, coriander, cinnamon, saffron, fine salt, 1/2 the onions, garlic, cumin, ginger, paprika, turmeric. Mix all these ingredients into the oil and crush the garlic and add a little water to make a paste.
Roll the chicken pieces into the marinade and leave for 10 to 15 minutes.
For cooking, use a tagine (traditional Moroccan dish) or a deep, heavy bottom casserole dish. Heat the dish up and add 2 tablespoons of olive oil to the hot dish. Drop in the chicken and pour over the excess marinade juices. Add the remaining onions, gizzards, chicken livers, olives, and chopped preserved lemons (no pulp).
Cook in medium hot oven (350 degrees F) for 45 minutes.
Serve with fresh bread.
Other Answers:
Chicken Tagine
3-4 chicken breasts
2 cloves garlic, chopped
1-2 small onion, sliced into rings
1 teaspoon turmeric
1/4 cup oil (not olive oil)
salt and pepper
3-4 carrots, peeled and quartered lengthwise
1-2 potato, cut into bite sized pieces
1-2 tomato, cut into wedges
olives, to garnish
1. Heat the oil in the tagine over a low heat and sauté the garlic and onions for a couple minutes.
2. Mix in some turmeric, then lay the chicken breasts on the bottom and season with salt and pepper.
3. Cover and let the chicken brown on one side, turn and continue cooking until the other side is brown.
4. Spread the carrots and potatoes evenly around the meat, add about 1/2 cup water and then cover again.
5. Continue cooking over a low heat.
6. When the vegetables are nearly cooked, sprinkle the tomato wedges over the top along with some more salt and pepper.
7. Cover and cook until the vegetables are done.
8. Add a few olives, if desired.
9. Bring to the table while it is still bubbling.
http://www.epicurious.com/recipes/recipe_views/views/234649
The above is an awesome, tasty recipie.
If you want to be real authentic, you can cook it in a tagine which is actually the type of pot Morrocans use foor such a dish.
http://www.lecreuset.com/usa/products/guide.php?product_id=145
Ingredients
? cup extra-virgin olive oil
1 large chicken, cut into eight pieces
Fine sea salt
1 teaspoon freshly ground white pepper
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon Madras curry powder (optional)
1 large onion, thinly sliced
1 head of garlic, cloves peeled and thinly sliced
1 tablespoon chopped fresh ginger or powder
2 tablespoons finely chopped preserved lemon, rind only, flesh discarded (available from Kalustyan’s, 123 Lexington Avenue, near 28th Street or Dean & Deluca, 560 Broadway, at Prince Street)
2 tomatoes, peeled, seeded, and chopped
4 prune plums, quartered and stones removed
1 ? cups chicken stock or water
2 tablespoons almond slivers, toasted
Cooking Instructions
Place a tagine (or large heavy-bottomed casserole) at least 10 inches in diameter over high heat, and add the oil. Season the chicken generously with salt and pepper. When the oil is hot, place the chicken pieces skin-side-down in the pot. When the oil starts to sizzle, reduce the heat to medium. Sprinkle ? teaspoon each of the coriander, cumin, turmeric, and curry powder (if using) over the chicken. Cook until the chicken is golden brown, about 15 minutes. (Check regularly to make sure that the chicken is not sticking to the pan.)
Spread the onion, garlic, ginger, and tomatoes on a cutting board, and season generously with the salt and pepper. Add them to the tagine, covering the chicken. Sprinkle with the remaining coriander, cumin, turmeric, and curry powder. Add the lemon rind and chicken stock, cover, and cook for 15 minutes, or until the vegetables are tender. Add the plums and cook for a further 15 minutes or until chicken is tender. (It may take a little longer if you’re using a tagine.)
To serve, place about ? cup of couscous on each plate, top with a few pieces of chicken, and spoon some cooking liquid and vegetables over each plate. Garnish with almond slivers.
correctness,It's Non-profit and only for informational purposes.
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