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You are here: Home / Recipes / Mains / LEMON CHICKEN TAJINE WITH OLIVES

LEMON CHICKEN TAJINE WITH OLIVES

October 2, 2012 By Manu 10 Comments

Lemon Chicken Tajine with Olives

I have been sitting in front of my computer for a while now and I must admit I don’t know how to start off this post.  There are times when anything you write just doesn’t sound right.  If you follow other food blogs, you may have noticed that today there are quite a few posts dedicated to a very special Secret recipe club reveal.  A little over 2 weeks ago, a fellow SRC member suddenly passed away leaving behind his young family to which I can only send the biggest and warmest hug the Internet allows.  We all agreed that recreating one of his fantastic recipes would be a nice way for us to honour his memory. So today is all about him: Daniel Saraga from The Haggis and the Herring.  I never met him in person, but I have exchanged a few words with him on Facebook and he was always very kind and helpful.  His wife Meredith wrote a beautiful eulogy and he really came across as a gentle soul.  I chose to make his Lemon Chicken Tajine with Olives as I love tajines.  It was delicious!  I served it with couscous and my husband liked it so much that he has asked me to make it on a regular basis!  I’ll leave you to it, my contribution to the SRC’s Tribute to Daniel Saraga.

 

Recipe adapted from The Haggis and the Herring and created by Daniel Saraga

Ingredients:
½ tsp ground ginger
¼ tsp ground cumin
¼ tsp paprika
1 tsp cinnamon
1 pinch saffron, infused in 1-2 tbsp water
Salt & Pepper to taste
1 whole chicken, cut up
¼ cup extra virgin olive oil
2 medium onions, thinly sliced
1 garlic clove, minced
1 bunch parsley, minced (approximately ¾ cup)
1 bunch cilantro/coriander, minced (approximately ¾ cup)
3 ½  cups chicken broth
½ lemon, thinly sliced
1 cup green or black olives, pitted

Cover the chicken in a mixture of ginger, cumin, paprika, cinnamon, saffron, salt and pepper and keep aside.

Take a deep pan, add the extra virgin olive oil and brown the chicken pieces in batches for 2-3 minutes or until nicely browned.  Remove the chicken and keep it aside.

Add the onions and garlic to the pan and fry for 2-3 minutes.  Add the parsley and cilantro and mix.  Add the browned chicken and broth and bring to a boil.  Reduce the heat to medium and simmer, covered, for 30 to 45 minutes, or until the chicken is cooked through.  After the chicken is cooked, remove it from the pan and keep it aside, then reduce the remaining sauce for 10 minutes.  Add the lemon slices and olives and simmer the sauce for another 10 minutes.  Put the chicken back in the pan and simmer for five minutes.

Serve warm with couscous (or rice, for a gluten-free alternative).

Print

Lemon Chicken Tajine with Olives

Lemon Chicken Tajine with Olives in memory of Daniel Saroga.

Course Main
Cuisine Moroccan
Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes
Servings 4
Author Recipe adapted from The Haggis and the Herring and created by Daniel Saraga

Ingredients

  • ½ tsp ground ginger
  • ¼ tsp ground cumin
  • ¼ tsp paprika
  • 1 tsp cinnamon
  • 1 pinch saffron infused in 1-2 tbsp water
  • Salt & Pepper to taste
  • 1 whole chicken cut up
  • ¼ cup extra virgin olive oil
  • 2 medium onions thinly sliced
  • 1 garlic clove minced
  • 1 bunch parsley minced (approximately ¾ cup)
  • 1 bunch cilantro/coriander minced (approximately ¾ cup)
  • 3 ½ cups chicken broth
  • ½ lemon thinly sliced
  • 1 cup green or black olives pitted

Instructions

  1. Cover the chicken in a mixture of ginger, cumin, paprika, cinnamon, saffron, salt and pepper and keep aside.

  2. Take a deep pan, add the extra virgin olive oil and brown the chicken pieces in batches for 2-3 minutes or until nicely browned. Remove the chicken and keep it aside.

  3. Add the onions and garlic to the pan and fry for 2-3 minutes. Add the parsley and cilantro and mix. Add the browned chicken and broth and bring to a boil. Reduce the heat to medium and simmer, covered, for 30 to 45 minutes, or until the chicken is cooked through. After the chicken is cooked, remove it from the pan and keep it aside, then reduce the remaining sauce for 10 minutes. Add the lemon slices and olives and simmer the sauce for another 10 minutes. Put the chicken back in the pan and simmer for five minutes.

  4. Serve warm with couscous (or rice, for a gluten-free alternative).

Lemon Chicken Tajine with Olives

Lemon Chicken Tajine with Olives

Enjoy!

Lemon Chicken Tajine with Olives

Lemon Chicken Tajine with Olives



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Related Posts:

  • Lamb Tajine
  • LAMB TAJINE WITH QUINCES
  • Chicken Tagine with Lemon, Dates, and Apricots
  • One Pot Chicken and Lemon Rice
  • Chicken with Black Olive Tapenade

Filed Under: Mains, Meat, North African, The Secret Recipe Club Tagged With: chicken, Chicken Tajine, couscous, Daniel Saraga, dinner, lemon, lunch, Mediterranean, Moroccan, Morocco, North African, olives, secret recipe club, tagine, tajine

« RABBIT WITH BLACK OLIVE TAPENADE
PESTO LASAGNE »

Comments

  1. Katherine Martinelli says

    October 2, 2012 at 6:45 am

    I know what you mean – there really aren’t any words. I also love tajines and this looks gorgeous.

    Reply
  2. Sawsan (Chef in disguise) says

    October 2, 2012 at 3:53 pm

    A beautiful tribute Manu andd a wonderful choice of a dish
    My heart goes out to his family and loved ones

    Reply
  3. danielle says

    October 2, 2012 at 10:26 pm

    This was a beautiful tribute. I almost made this dish but went with another chicken dish – I may need to try this it looks wonderful.

    Reply
  4. mjskit says

    October 3, 2012 at 4:16 am

    What a great tribute to your friend! Unfortunately, it was one of those blogs that I missed, so I’m sorry to have missed getting to know Daniel. You all of good souls for carrying on his memory and helping the rest of us learn more about him. This is a great recipe and probably one he would have loved.

    Reply
  5. muppy says

    October 3, 2012 at 10:56 am

    this looks delicious Manu, i will have to try it.

    Reply
  6. Abisaac @ Gluten Free Edmonton says

    October 9, 2012 at 4:47 pm

    Thank you for such a wonderful tribute to my brother. My brother actually made me this meal last time I was visiting the family in Toronto. It was delicious!

    — Abisaac Saraga

    Reply

Trackbacks

  1. Lemon Chicken Tajine with Olives | Easy Chicken Recipes says:
    January 30, 2014 at 7:07 am

    […] View Recipe Preparation Instructions […]

    Reply
  2. Chicken Tagine with Lemon, Dates, and Apricots says:
    April 2, 2018 at 7:45 pm

    […] Lemon Chicken Tajine with Olives […]

    Reply
  3. November Menu Plan says:
    October 29, 2018 at 7:57 pm

    […] Lemon Chicken Tajine with Olives […]

    Reply
  4. November Family Meal Plan | Or Whatever You Do says:
    November 19, 2018 at 3:45 am

    […] Lemon Chicken Tajine […]

    Reply

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Hi! I am Manu, the author of Manu's Menu. I was born and brought up in Italy and my blog can show you how to create authentic Italian food in your own home! Read More…

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