Transfer the chicken to a large plate; when cool enough to handle, peel off the skin and discard. I think theyll love all the ingredients, but olives are the one food none of us can stand. Bring mixture to a boil then reduce heat to low. really easy and fast meal to prepare! Now, Im cooking for my family and sharing all my tested & perfected recipes with you here! Love exploring new flavour combos! To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Preheat oven to 425 degrees F. Line a large baking sheet or two small baking sheets with parchment paper or foil. I was looking for something warm to make for dinner (were getting hammered with freezing rain in NJ today) and this looked interesting. ive just made this and ate a huge portion right away. So healthy, colorful and tasty. Though I tried it with quinoa instead of couscous since my husband must be gluten free substituting in the quinoa worked great however, and so this recipe was easily adaptable and VERY tasty :) Thanks so much for posting this! Pulse until well combined. This post may contain affiliate links. How I love squash! I also needed to cook a bit longer ( about 15 minutes) for the squash to cook through. Good work. Use about 1 tablespoon of kosher salt and rub it all over the chicken. I never would have thought it would be that way :-). Mmmmm, wow this is really a great recipe! And guess what! Hi Kathy, So glad you liked it! Im not great at following recipes to the tee and did not use the preserved lemon but squeezed fresh in at the end. Yup healthy, gorgeous and packed with flavour instead of just calories works for me. Using canned chickpeas and pre-cut squash from Costco meant almost no prep work at all! Deb, I love your site! What a wonderful stew, its got a little bit of everything in it. This recipe looks great! Yum, this looks terrific! It's a bit indulgent, so we always make sure to have a big green salad with it. Once I pulled the chicken off, and while it was resting, I began Jenns recipe at the sauting the onions step. Add marinade to the bag, press air out and seal shut. I just love any recipe with chick peas. I think its definitely going to disappear from the table pretty quickly. It was great! I have made this three times already! The lemons, olives, almonds, and cilantro were the perfect garnishes. Soif we cant find or preserve our own lemons fast enough, should we use a regular one? Stir to combine and adjust seasoning with salt, pepper, and more lemon juice, if desired. Thanks! I made this for dinner on Sunday night and it was super yummo! this recipe was perfect i used boneless breast with skin on. As an Amazon Associate I earn from qualifying purchases. Must be something in the air, I made a squash couscous on Saturday night, in my couscousiere. ;). So TOTALLY making this (or a variation on it) for dinner TONIGHT! and definitely plan to make it again! I love both couscous and tagines and living in France we have it on all sides. 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. I had planned to make a chicken olive tagine, but needed another recipe to try with the lemons. Squash can get a bit soft, but the flavor should be good. Brown the chicken pieces skin side down in single layer until deep golden, about 5 minutes. I use this as a sub for cornstarch all year round. waiting for suppertime to arrive to taste it with the lemon, olives and yogurt! My name is Yasmina and Im the daughter of the owner of the restaurant you based your recipe on: Chez Omar. I made a similar soup a couple of years ago, based on a recipe from a Wegmans circular my grandmother sent me (I cant believe I still remember that), but it was missing something. piri piri chicken. Long time lurker, first time poster. Thanks. Butternut Squash Galette This galette with roasted squash, caramelized onions, cheese, and sage, all in the flakiest yogurt-enriched crust is a pleasant surprise on a weeknight (or as a stepped-up appetizer for a holiday meal). Save my name, email, and website in this browser for the next time I comment. Thanks! Russian 10. Surrounded by chicklettes!! 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. I just made this for dinner tonight we decided to do a meatless Monday kind of thing. Wookie Id suggest a mix of ground coriander and maybe ground caraway seeds. I was just discussing chick peas with my friend today and how I still dont like them. My absolute favorite! Used Trader Joes Harvest Blend for the couscous (Israeli couscouswhere have you been all my life?!?) Thanks! You might want to check out the comment guidelines before chiming in. This looks delicious and perfect for those times you want to skip the meat. I did the second part carrots, sweet potatoes and white potatoes in an Emile Henry Tangine for 60 minutes at 325. 4 medium cloves garlic, thinly sliced And exactly what Im looking for this time of the yearHEALTHY! my one-year-old kept saying, mmm mama and my soup-and-stew-detesting hubby loved it. Delicious! Once I found this recipe, I decided to combine the two. thanks, deb! Doubled the recipe and made it in a Dutch oven and a braised to fit all the chicken into the pan. Sorry! 1/2 preserved lemon, finely chopped Friends and family always love this and I refer them to your wonderful recipes. Hmmm. In the words of Alton Brown it sounds like a uni-tasker and has no business taking up valuable kitchen space lol. This was delicious I made it with both chicken breasts and thighs in a Dutch oven. I have heard that with saffron the best thing to do to get all the flavor is to grind the threads in a mortar and then put them in a little bit of water. I also made the lemon squares for a New Years party and they were (of course) a hit. The saffron however, provided a much needed flavor boost. Hi Sarah, yes it should freeze well. 1 (3-inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low-sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14-ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped (It tasted briny but not ridiculously salty.) large or 3 medium carrots, peeled and cut crosswise into -inch-thick coins, Greek cracked green olives, pitted and halved (see note), I'm Jenn Segal - Classically Trained Chef, Cookbook Author & Busy Mom, Moroccan-Style Brisket with Dried Fruit and Capers, Grilled Moroccan Meatballs with Yogurt Sauce. DH would have liked some lamb with it, I liked it just as it was! I made quinoa instead of couscous, finished with sour cream and Tabasco! Almost finished making the Moroccan Chicken Tagine tomorrow Ill be adding the olives, etc. While you can use a whole cut-up chicken for chicken tagine, my preference is to use bone-in, skin-on chicken thighs only, similar to my coq au vin recipe. Roast the chicken breast side up. The smoker was set between 225-250F and it took a little over four hours to get the chicken to 165F. Perfect dish coming off the holiday overload. Looks sooooo good, Great for a day like today. From there, I followed it per the directions. It is always great to find a hearty meal that helps you load up on the vegetables and stay on track with any new resolutions. Before the addition it tasted a little bland to me, but I was very surprised how much flavor the olives and lemon added. Thanks for reminding & a new recipe! I have made this a many times now and love it. Yum! Steamed couscous, for serving (directions here and elsewhere on the web) made this last night and loved it! Serve with couscous. Thanks for all your lovely recipes! I couldnt make it as written due to not having most of the ingredients. I like it. Didnt have preserved lemon, just zested one and put it on top with yogurt. Hi Michelle, I get the cracked green olives from the olive bar in my supermarket. I decided to christen it with a vegetarian tagine to welcome my youngest daughter home from her college graduation. Leslie !! Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Replaced preserved lemon (I also dont love it) with lemon zest, added chicken, and added 2 large carrots. It seems that after 5 years of attempts, Ive definitely acquired the preserved lemon taste. This was really good! I cannot abide olives. When I make a tagine, it is invariably sweet usually lamb, prunes, almonds and honey. Transfer chicken to a 4- or 5-qt. Hates them violently. Im not as good about getting my vegetables as I should be, and always cop out and make pasta whenever we have vegetarian friends over for dinner. I didnt have any butternut squash, so i used Zucchini instead, and it still tasted great! Hi Vanessa Steamed couscous is supposed to come out fluffier. Thanks for yet another fabulous vegetarian dish. Im worried the stew will be a little bland without them, though any thoughts? Made this with bone in chicken breasts. I put the chicken on the smoker (I used apple wood for the smoke and did not rub the chicken with any spices) until internal temperature got to 165F. Combine the spices in a small bowl and set aside. That was just enough to add some brightness to the dish. Thank you for sharing these with us. 2 cups low-sodium chicken or vegetable broth Looks delicious and healthy. to be true, but I trust you. I am not the best poultry/meat cooker more of a veggie person and baker. The majority of the Smitten Kitchen recipes are vegetarian, and the meat section of the recipes page only has five tags on it. So warm and inviting. I made my own preserved lemons from the recipe in the Gourmet cookbook, and I thought the peel was delicious! I make it in the mid afternoon so it can braise for a long time and its luscious. Served over brown rice. Perfect for a chilly 45F early December evening. This recipe, tweaked a bit from Cooks Illustrated, does not call for preserved lemons, a specialty ingredient that can be difficult to find. I made this last night for dinner and my husband and I both loved it! Post was not sent - check your email addresses! Is that correct? Prep Time: 30 minutes Cook time: 55 minutes Total time: 1 hour, 25 minutes Ingredients: 1 pounds skinless, boneless chicken thighs, cut into medium-large chunks Salt Black pepper 1 tablespoon plus 1 teaspoon sweet paprika, divided use 2 teaspoons smoked paprika, divided use 1 teaspoon granulated onion 1 teaspoon granulated garlic Love the single pot cooking style. The word tagine refers to the shallow clay vessel with a cone-shaped lid in which the dish is traditionally cooked, but you dont need one to make it. One of the things that I learned from North African friends was to either mince the onion very small, or to grate by hand (not by food processor-that results in very watery onions that steam, rather than saute in t he oil). Place the bag in a bowl in the refrigerator (to protect against leakage), and let the chicken marinate for 5-6 hours. Do you use canned chickpeas? We made this last night and it was delicious, but dont skip the preserved lemon nor the olives! Excellent. I want to make this with a Butterkin squash I received with my CSA. i used crushed tomatoes and they were more like a puree so my stew was (of course) uglier than debs. She said that the store bought variety recommended is not good and that it was really worth it to make your own. So delicious! It seems like everyone is starting to eat up their squash. I just made this last night. 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. My favorite is from NY Shuk, and its moderately spicy with a great flavor. Used boneless thighs and served over couscous. Round-Up 6. Thanks for the constant inspiration. Set the timer for 1 hour for a 4-pound chicken. On a rimmed baking sheet, combine the chicken, 2 tablespoons olive oil, the lemon juice, lemon zest, harissa seasoning, honey, and a large pinch each of salt and pepper. This is fabulous Jenn!! I am adding this to my list of regular dishes. Keep reading. This looks so delicious. Simmered an extra 10 minutes to get potatoes fork tender. I used less stock as I wanted a thicker stew/tagine went with about 1 cup instead of two, half of which was white wine. Enjoy! So doing all of this it was just divine. cant wait for leftovers tomorrow! Cardamom chicken with yoghurt and almonds Chicken is cooked with onion, ginger, lemon skin, chillies, cloves, cinnamon and cardamom, before yoghurt, almonds, cream and rosewater are added to. This looks absolutely delicious! Two: Add the cumin, cinnamon, paprika, ras-el-hanout and salt and pepper and stir well and cook for a further minute. Hello, could this soup, do you think, be successful without tomatoes, which I cant eat. Im sure itll be even better next time, with more of the flavours present. Late to this recipe, but I do frequently make a Moroccan vegetable and chickpea stew. didnt have the lemons but the dish was still great. Place carrots and onions in a greased 5-qt. Whisk half of the slurry into the pan and simmer along with the carrots. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. When you serve the chicken with the couscous, do you pour some of the gravy over the couscous? (Cracked green olives are olives that have been split open before theyre cured, which lets the brine penetrate. Stir in garbanzo beans and orange juice. Im going to browse through your archives for collard recipes in just a moment Momma got some this week and made a tasteless uninspiring soup with them but there are still leftover collards in the fridge. Squash and chickpea moroccan stew from Smitten Kitchen website Fig and Walnut Biscotti . Jen, Ive made this several times because we absolutely love it! Wonderful recipe. Dear Deb, Preserved lemons are my new favourite thing, I think! Still, the glorp got ten stars from my husband and kids tonight. We had Moroccan night so we kind up amped it up but the entree was a real winner! Any thoughts for a sub? Add the chicken (with any accumulated juices) back in, reduce the heat to medium-low, cover and simmer for 10 minutes. sizzling chicken fajitas. Ooh, this sounds good. We enjoyed this dish. Always make my own chickpeas, never canned. I think that might be my next culinary Big Project. This dish was delicious but next time I will use half the amount of honey as it was a little sweet for my taste, Had friends to supper and everyone was delighted. I added portobello mushrooms because I love them. This is the kind of food thats perfect for this time of year. Thanks Fairy Godmother Deb for a delicious sounding recipe! So, about those preserved lemons: This isnt the first Moroccan dish Ive made, but Ive always been on the fence about the inclusion of preserved lemons. Ingredients Save Recipe 3 tablespoons olive oil 1/2 pound fresh curly spinach, rinsed Kosher salt 1 ( 15 - ounce) can chickpeas, drained and rinsed 1/2-inch slice from a country loaf, cut into cubes 1/4 cup tomato sauce 2 medium cloves garlic, thinly sliced 1/4 teaspoon ground cumin Pinch red pepper flakes 2 teaspoons red wine vinegar He gives the option of incorporating the cinnamon stick and spices into the lemons. This is exactly the kind of thing I am craving this time of year. Cant wait to try this dish. I did not find any squash in my local store at the time of year I wanted to make the dish, and so I substituted pumpkin puree (it was the closest thing available). :-). Id love to try it when making cakes, pies, tarts, etc. Just skip. I still need to get my husband (who does the vast majority of the cooking in our household) to learn to do some of this stuff. Sprinkle chicken with salt; add to slow cooker. Im making salt-cured lemons tonight from a bounty of Meyer lemons. I was delighted to see it here today, and glad to hear it was as easy as it looked. Served family style, the food was unpretentious, light and so healthy, I made a mental bookmark to try my hand at it when I got home. What type of Greek olive do you use? Grind some pepper all over the chicken. Just needed to cook the carrots and potatoes a bit longer before adding the other ingredients, so the carrots had time to soften. If I want to make this for Passover seder, what do you suggest I use in place of the flour? I substituted cauliflower for the potatoes. It sounds freaking fabulous! Like, 40 minutes for the squash to get soft. My family love it! Is it so much better than the instant kind? Yep, thats correct. Will make this again! It is the perfect food for this weather! After more than a week of fog and clouds in central Washington state this stew was like sunshine on a plate! I cooked everything according to the instructions until I needed to simmer the chicken 10 mins before adding the carrots. Season both sides of chicken pieces with 2 teaspoons salt and 1/2 teaspoon pepper. Close ad . Just made this and its fantastic. I will definitely make it again. This recipe was simple and delicious! All in all, a wonderful recipe. I made this recipe last night for the first time. Delish! Made it for a dinner party and served with a couscous salad and everyone devoured it. Think it would be great to simmer longer. Has anyone tried this in the Instant Pot? Please let me know by leaving a review below. nor do I have one I picked up for $2.95 at the central souk in Marrakesh in 1968. Listen to Deb. Definitely cook this dish again, Thank you very much! It was a wonderful blend of both juicy smoked chicken and spices. I made this last night because I have tons of squash, though simplified a great deal for lack of all the ingredients making your recipe a dish (lemon, saffron, etc). We would make this again. Excellent recipe and will make many times this snow-decked season! Hi, would it be possible to add potatoes along with the carrots? If one were allergic to cumin, what would an alternative spice be? I must say I am ADDICTED to your site and I could click Surprise Me for hours. I cant wait to read your article in Februarys Living! Thank you for a great no meat meal that my meat eating family loved. Im interested in cooking more Middle Eastern food. Seriously, I use it a couple times of month for so many things. What are we really getting out of the steaming method (other than authenticity)? Thanks for your blog. Note: Don't fret too much over trimming the chicken thighs. This is one on my best dishes, it always impresses my family as well as guests. Thanks . . Preserved lemons are really just salt and lemon the pickling changes the flavor profile, though. black bean soup + toasted cumin seed crema. Yum! We made this last night over quinoa instead of couscousit was/is delicious! Such fresh and wonderful flavors- thank you so muchl. How is steamed couscous different from the pouring- boiling- liquid -and -letting- it steep -until -all -the-liquid -is- absorbed method? Happy Holidays to you and your family! Would this recipe work with lamb? After slicing the lemons, she mixes them with sugar to mitigate the acidity and offset the bitterness of the fruit. I also substituted the potatoes for eggplant and it turned out great! Not to mention the huge vats of nuts and things for great prices! 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. Serious yum! Thanks! I hope, like with those other foods I mentioned, I will just wake up one day and crave cous cous and veggie stew. I have made my own preserved lemons before, and it really is easy, but I have another idea: try finding Pereg brand Spicy Pickled Lemon or Baladi Lemon. This is a kind of preserved lemon chutney. I happened to have all the ingredients on hand I subbed a sweet potato for the red potato. I use Mark Bittmans crazy easy preserved lemon recipe: four lemons cut up nicely with seeds removed, then one tablespoon salt and two tablespoons of sugar. Yummy thanks Deb for the wonder recipes! Hopefully Ill find something interesting, but this blog my first place to search. Made this stew for my family visiting for the holidays. Place chicken in a large bowl and add bay leaves. This looks great, just the kind of recipe Im looking for in my New Years weight-loss quest. Could this be one of those occasions, maybe? I tried this recipe because I received a windfall of saffron that I wanted to use and I love this kind of food. Love the way the couscous soaks up the flavorful sauce. This was fantastic and I cannot wait to make it again. 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 have the recipe somewhere. Looks really delicious! Thanks for sharing! Hope you enjoy/enjoyed! And with some pre-chopping this can be a quick weeknight meal. But, the olives and cilantro and toasted almonds were wonderful additions. I added 1 inch diced red bell pepper as well as a teaspoon of garam masala. Yes, you can finish cooking it in the oven after youve browned the chicken. Im partial to pureed squash soups, but this looks delightful. Im dying to try it now though still on the fence about the preserved lemon. LOL Here is a nice Harira soup: https://ethnicspoon.com/moroccan-chickpea-and-lentil-soup-harira/. I actually discussed it with my husband last night about how excited I was to have access to such an array of unusual ingredients within walking distance from our house and expressed a wish to make something with them. Reason to follow a recipe and not go on a crazy, custom tangent #211: adding more red potatoes than the recipe calls for soaks up the amazing juices and turns a stew into a glorp. It made the most awesome soup!! I am looking forward to left overs, and the next time I make this. Set aside. Reduce the heat to medium. Sandwich 20. Thanks! 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 made this over the weekend and it was wonderful: tasty, nutritious, and plentiful enough to feed myself, my roommate and a friend plus a couple of lunches made from left overs. I would definitely make this again, but I might add some garam masala. Thank you so much for this recipe! Chicken tagine is a traditional Moroccan dish of chicken braised with spices, garlic, onion, olives, and preserved lemons. I made this a few days ago and it was so delicious. When you add the chicken back to the pan, reduce the cooking time by about 5 minutes. David Lebovitz has a recipe for Morrocan Preserved Lemons on his site. It added a nice sweet juxtaposition to the salty olives. I came across it again while planning freezer meals for after baby. Thank you! oh my, i LIVE for moroccan food this is definitely going into the menu bank for another weeknight moroccan fantasy (i wonder if my fiance is sick of it by now? oh well!). Added dates and a bit of vanilla paste. Does your Whole Foods have the better sense to include unslatted spoons, or did you dip like I did and do a more thorough job? i made my own preserved lemons a couple of years ago when a friend gave me a surplus of meyers lemons. This field is for validation purposes and should be left unchanged. Prepare the marinade. I would absolutely use harissa here, or serve it with. We went back for seconds and cant wait for leftovers! I prepped 1/2 pint and pint-sized jars of preserved lemons for family and friends this holiday, then attached this recipe! Added some raisins. 3/4 pound red potatoes, large dice Cook, covered, on low until a thermometer inserted in chicken reads 170-175, 4 to 4-1/2 hours. You consistently inspire my cooking! This was a fantastic dish! The ingredients in this one look right up my alley. Oh this is perfect! The flavor is the best I have ever made and I have tried many. I cooked it for my parents and myself; they loved it too. Very very yummy! This was SO SO SO good! I used a little cornstarch to thicken the dish and found an easy home recipe for preserved lemons, that you can put together the day before. I just made this. We had it with brown rice and peas. Just came here to say that for anyone thinking of making this in the slow cooker, I did and it came out great! Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. What do you think would be the best (and maybe easiest) way to add some protein to this dish? I used boneless skinless thighs and garlic infused olive oil instead of fresh garlic and added more carrots (double at least). 1 pound butternut squash, large dice Remove the chicken and bay leaves from the braising liquid. I made so many changes that its hard to comment, but I used pumpkin, lentils instead of cous cous, and skipped the potatoes, lemon and olives. You are making my mouth water! Even made without potatoes, saffron, preserved lemon, olives, and the garnishes, (soI guess I didnt really make this recipe lol) it was still nice. sorry, I must have posted my question at the exact moment that Deb was answering it :(. This is one of the recipes that I come back to time and time again. Thank you deb. Between the pork, turkey, chicken, lamb, and beef sections, the chicken tag has by far the most recipes with 42 compared to only one lamb recipe. You know, I have one of those Le Creuset tagines someone gave it to me as a gift. This comes from a recent episode of America's Test Kitchen at Home, Tagine and Hummus, where Julia Collin Davison made our Moroccan Fish Tagine recipe using these quick preserved lemons.. Julia uses a few ingredients that are untraditional to preserved lemons: sugar and olive oil. I must know! Bring to a simmer for 5 minutes, then, keeping heat on medium-low, cover and cook for 30-45 minutes until chicken is tender and cooked through registering an internal temperature of 165 degrees F or higher. I added 2 cups of vegetable stock and blitzed it with the handheld blender. the best part was the leftovers, enough for a few lunches!! Next time Id use ras al hanout, I think. i also threw in a couple of fresh lemon slices at the end, and they added a nice flavor. Although I put the lemons in the cooking phase (whoops), it turned out great. Massage marinade into the breasts until evenly coated. With them, it was awesome. 1 (14-ounce) can diced tomatoes, with juices You took the words right out of my mouth when it comes to Moroccan cooking. Thanks! Sprinkle the orange zest, sliced fennel, onion and carrots around the chicken on the pan. i am loving the preserved lemon and i used the whole thing, so others dont necessarily need to fret about taking the peel off. Its a great soup enjoyed by a 5 year old, 8 year old and parents too on the first Fall feeling day! As per usual, I waited until the last minute to go grocery shopping for the ingredients, so I was unable to find brined green olives or preserved lemons at the last minute, but I substituted regular canned green olives and capers (per one of these comments suggestions). Oh wow just wonderful! YUM. Preheat the oven to 425 degrees F. 2. Its so incredibly simple, but so flavorful. sheesh, back to the kitchen! The garnishes were also perfect (minus the hot sauce), and really tied everything together. Prepared exactly as written, veganized, minus the preserved lemons (which I always forget to look for!). Because I love the idea of this, and I love couscous, but my husband grew up with hippie parents and consequentially will not touch a chickpea ever. On a side this made me fall in love with preserved lemons. Thank you once again, Jenn, for making me look like an expert cook! Subbed sweet potatoes for white potatoes. We were tired and it was cold and my hair was wet (post-gym) and Alex totally gave me this how many stores are we going to for an ingredient youre not even sure you like? look. You can thicken it up with a flour/butter mixture like this recipe uses. Even so it was ablsolutely delightful.
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