1 tablespoon olive oil Such a fantastic recipe. It is brought to a boil then simmered for another 10 minutes. and I make enough that it lasts for 3 nights! I make a similar stew ladled over couscous, but its mainly roasted vegetables in a spicy tomato broth. Yet they were wonderfully fragrant in the dish and if youre looking to try out something new, or if youre already smitten with them, go for it. :) I will be trying this! Next time Id use ras al hanout, I think. I love the colours in this dish. I also dont have a couscousier, yet astoundingly, I was able to pull off this squash and chickpea stew for dinner on Sunday, and it was delicious. Yummy thanks Deb for the wonder recipes! and definitely plan to make it again! Once the chicken is cool enough to handle, shred or chop it into bite-sized pieces. :) I love your dish.. and that beautiful blue dutch oven! Must be something in the air, I made a squash couscous on Saturday night, in my couscousiere. Moroccan food is one of my favorites (and yes, I visited Morocco in 1994, where I acquired a bunch of cool stuff, most of which broke on the trip home). Fresh zest seems like it would be better. I have the recipe somewhere. The ingredients are fairly simple and the harder-to-find ones, like saffron and preserved lemons are optional the dish is incredibly healthy and its a nice healthy break from the heavier stews and soups that usually get us through the cold winters. my one-year-old kept saying, mmm mama and my soup-and-stew-detesting hubby loved it. This stew is soooo good. slow-and-low dry rub oven chicken. Pour off and discard all but 1 tablespoon of fat from the pan. Sorry if you addressed it and I missed it, theres chaos around here as I search for dinner recipes. I love it in my stew but wonder if it might overpower this recipe? They showed us an important, but often not mentioned step in cooking with preserved lemons: you dont put the peel in with the food. Here, now, some of Eater staffers' most-cooked Smitten Kitchen recipes. Delish! I stuck to all the instructions but I wanted to make sure I didnt overcook the chicken. I am not the best poultry/meat cooker more of a veggie person and baker. 8. Thanks for another versatile recipe. Cook, stirring constantly, until fragrant, about 30 seconds. While the onions were cooking, I cut up the chicken. Her first book, The Smitten Kitchen Cookbook, was a New York Times bestseller. But this mmm looks tasty. How is steamed couscous different from the pouring- boiling- liquid -and -letting- it steep -until -all -the-liquid -is- absorbed method? Terrific! This recipe is a keeper on both counts! I just loved this today for lunch even more than I loved it for dinner. Thanks for the idea! My husband likes tagine with lamb (he is not a big chicken fan), so he asked me if I could make it with lamb next time. Sprinkle the garlic and olives around the pan, then tear up half of the mint and sprinkle it evenly over the vegetables. As expected recipe is a keeper. I think i forgot something but i dont know what ! I dont have much experience with Moroccan dishes, but this makes me drool. This was amazing! Hi Jenn, I am soooooo excited on finding this recipe I am a huge fan of Chez Omar one of my favorite restaurants in Paris I will make this recipe this coming weekendand I WILL use the preserved lemons Thank you! Just made this stew. While the cook times are confusing and I definitely had to cook longer to get the potatoes to cook down, oh my goodness, this was so good. The specialty is couscous, and the various stews you ladle over it. Read more. This Moroccan-inspired chicken dish is made with traditional Moroccan spices, chicken and couscous. The flavors were so warm and comforting and all worked so well together. Preserved lemons to me are one of those ingredients like fish sauce which are hideous on their own but become delicious as part of a dish. I would like to triple the recipe next time and wondered if after browning the chicken, could I put it in the oven to cook? They last a really long time and are cheap and easy to make. Is it so much better than the instant kind? I made this for dinner on Sunday night and it was super yummo! I thought it needed a bit more time to cook than the instructions, but maybe my potato chunks were bigger than yours! So good. Stop by! http://www.antoniotahhan.com/2008/08/13/dont-make-lemonade/. Yum, this looks terrific! Excellent recipe and will make many times this snow-decked season! Place pounded chicken breasts inside a 1 gallon zip-lock bag. Thanks! Pinch saffron threads (optional) Whole Citrus-Braised Chicken in the Slow Cooker Rub the chicken with seasoning, add some lemon or orange juice and chicken broth, and set the timer. It is a rich flavourful stew. Theyre really easy to make too I wait until lemons in a bag go on sale and I make a big jar and keep pretty much forever. It is made with chopped preserved lemons, spices, I think also oil, and Im not sure what else. Thanks so much Jenn for the great recipe! It is such a great cold weather meal. Thanks! But as far as the preserved lemons and olives you add here, they find their way into my husbands tagine, either with chicken or fish which he makes in our cheap ceramic tagine. Privacy Policy. I am adding this to my list of regular dishes. My tagine is ceramic and Ive use it on the stovetop, gas and electric, with no problem! So good, thank you for this! For the broth use roasted chicken bone broth and use more than called for, so that when the tagine is on its last ten minutes of simmering, remove the amount of broth you need for the couscous. It sounds too good (and easy!) Im not skipping the preserved lemons eitherI went out especially for them as I had all the other ingredients on hand. 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. Transfer the chicken to a large plate; when cool enough to handle, peel off the skin and discard. I add celery, red peppers and olives. She was very generous and gave me a preserved lemon she had made herself from a recipe her mother in law in Morocco taught her. I dont like olives, so I subbed in marinated artichoke hearts. Youve never let me down, Deb. In the words of Alton Brown it sounds like a uni-tasker and has no business taking up valuable kitchen space lol. Very tastyand glad of it since I made a double recipe because I have a slew of white pumpkin that needed used. 2 cups low-sodium chicken or vegetable broth Cracked green olives are olives that have been cracked or split open before curing, allowing the brine or marinade to penetrate. Ooh Ive wanted to try my hand at Moroccan dishes for a while but didnt know where to start. Just came here to say that for anyone thinking of making this in the slow cooker, I did and it came out great! Recipes. I made this a few days ago and it was so delicious. We would make this again. Looks delicious and healthy. The almonds added a crunch, but not much flavor, so well skip that next time. So simple and youll feel better about yourself for days after. Pour over chicken. I make it in the mid afternoon so it can braise for a long time and its luscious. I didnt use the preserved lemons, but I dont think it was missed at all. I agree with one of the commenters above this was unlike anything I have ever tasted in a very good way! Would this recipe work with lamb? Love the flavor layering and the vegetables make it a healthy food. I think its the use of spices normally reserved for desserts like cinnamon that got me interested. This needed some more ooomph for me. Top with marinade. Moroccan cooking is fabulous for a winter meal. This was so-so-so good! Late to this recipe, but I do frequently make a Moroccan vegetable and chickpea stew. Im interested in cooking more Middle Eastern food. The spice deck is also very easy to modify depending upon taste and spice level desired. Talent (which you have in spades) is clearly what its all about. I was delighted to see it here today, and glad to hear it was as easy as it looked. :-). I am unfortunately allergic to cumin (and coriander/cilantro). (No diets, I totally dig the overall philosophy here.) Cover and simmer until squash is fork tender, about 10 minutes. Question: the sauce is now the consistency of the chicken broth. tangy spiced brisket. Preheat oven to 425 degrees F. Line a large baking sheet or two small baking sheets with parchment paper or foil. You can find them in your supermarkets olive bar, or substitute any green olive that you like. didnt have the lemons but the dish was still great. perfect, uncluttered chicken stock. It comes in a small jar and add tremendous flavor to dishes that call for preserved lemon. Peel and cut the carrots into 1 1/2 inch pieces. ive just made this and ate a huge portion right away. sheet pan chicken tikka. Save my name, email, and website in this browser for the next time I comment. What an honor to read your enthusiasm about my dads food. The chicken then gets cooked through on the stove. Yes, you can finish cooking it in the oven after youve browned the chicken. Ill definitely be making this dish again! Delicious! Thank you so much for the wonderful recipe. Add the spices and flour and cook, stirring constantly, until fragrant, about 30 seconds. slow cooker. 12 bone-in, skin-on chicken thighs (3 1/4 pounds) 3/4 cup Castelvetrano olives, pitted. We were taught to scrape the salty pulp off the softened rind and chop that up for use in the tajine. Combine the spices in a small bowl and set aside. Prepare the marinade. And I used kalmata olives instead. I added lots more carrots and onions. I also cooked the chicken at the browning stage three times as long as directed. It is such a colorful dish. . And I dont have $200 le creuset or cool cookware I picked up backpacking, either. What do you think would be the best (and maybe easiest) way to add some protein to this dish? One year ago: Goulash Oh delicious! And it doesnt seem to do anything that a Dutch oven cant do better. Id say use fresh lemon juice and lemon zest and maybe a little extra salt. However, I made this dish tonight and it was spectacular. To veganize this, replace the butter with additional olive oil, use vegetable broth and skip the yogurt. Chicken tagine is a traditional Moroccan dish of chicken braised with spices, garlic, onion, olives, and preserved lemons. Incredible! Thank you for the recipe! Moroccan food is wonderful, thanks for another recipe! I made it last night and my husband and I both really enjoyed it. I can count at least six things in this recipe that I shun regularly, but my gosh the PICTURES just make it look so tasty!! It looks really healthy- with all the different colors, but I think dicing that butternut squash is just too much work! This tasted like nothing Id ever made beforein the best way possible. Went to post this and see the rice pudding. :-). I also made the lemon squares for a New Years party and they were (of course) a hit. nutmeg? I came across it again while planning freezer meals for after baby. Used boneless thighs and served over couscous. Yum! Thanks! BTW, I saw preserved lemons at the olive bar at Whole Foods recently. sorry, I must have posted my question at the exact moment that Deb was answering it :(. I laughed when I read, well: I think theyre an acquired taste that I havent acquired yet. When I lived in Egypt, these were served like pickles on the side of meals sometimes, and well in a year I never got around to acquiring the taste, although I bet they taste better as part of dish. I want to make this with a Butterkin squash I received with my CSA. Probably Id just put in regular chopped lemons, but I am not sure how that would alter the taste. Thank you for the recipe and for your lovely blog. I think its definitely going to disappear from the table pretty quickly. Combine 1 teaspoon of the lemon zest with 1 minced garlic clove; set aside. Leftovers of this couscous make a great salad. A bit bland really, but i didnt use olives as I hate them. What was your secret? I just made this and it was so amazing. This was a pleasure to read about and brought me back to my childhood. Theres so much going on here, it will be forgiving of a skipped ingredient. Read my full disclosure policy. Served over quinoa with parsley (no almonds) and the flavor is wonderful. Then mash butter (or skimmed chicken fat from the cooking liquid) and flour to make a paste. Recipes. This time, I took the plunge (found them at Garden of Eden, for you New Yorkers, gourmet/specialty shops for everyone else or you can try Elises homemade recipe) and well: I think theyre an acquired taste that I havent acquired yet, but hope to. its tiny and I am really glad that he and you both emphasize its possible to turn out delish and photo-op-worthy meals without going into debt for the tools. When you add the chicken back to the pan, reduce the cooking time by about 5 minutes.