Chicken tajine is one of the most famous food in morocco;that is to say,"Djej emshmel ",the unique flavor of the chicken slow simmered with olives and preserved lemons highlights the best aspects of Moroccan cuisine.
Ingredients
Olive oil -- 1/4 cup
Chicken, cut into serving pieces -- 2 1/2 to 3 pounds
Onion, finely chopped or grated -- 1
Garlic, minced -- 3-4 cloves
Paprika -- 1 tablespoon
Ground ginger -- 2 teaspoons
Ground cumin -- 1 teaspoon
Water or stock -- 3-4 cups
Parsley, chopped --1/2 bunch
Salt and pepper -- to taste
Saffron -- big pinch
Preserved lemon, flesh removed, peel julienned (see variations) -- 1
Green olives -- 1 cup
Lemon juice -- 1/4 to 1/3 cup
Cilantro, chopped -- 1/2 bunch
Method
Heat the oil in a large pot over medium-high flame. Brown the chicken pieces on all sides and remove to a plate. Add the onions to remaining oil and sauté until wilted and translucent. Stir in the garlic, paprika, ginger, and cumin and sauté for another 3-4 minutes.
Return the chicken to the pot and stir in the water or stock, parsley, salt, pepper and saffron. Bring to a boil, then reduce the heat to low and simmer, covered, for about 20-30 minutes.
Stir in the preserved lemons, olives and lemon juice and simmer for another 10-15 minutes.
Stir in the cilantro, adjust seasoning and serve with couscous, rice or crusty bread.
Variations
If preserved lemons aren't available, use a vegetable peeler to peel the zest from 1-2 lemons instead. Avoid the white pith as it is bitter.
Substitute 1 tablespoon fresh, minced ginger for the ground ginger if you like.
If you don't have saffron, substitute 1/2 teaspoon turmeric. Add it at the same time as the ginger and cumin.
Be careful not to oversalt. There is a fair amount of salt in the preserved lemons and olives.
Sometimes the chicken liver is simmered with the dish, mashed or pureed with a little of the sauce and added back to the dish. This thickens the sauce somewhat.
