Yup! Here it is. We tweaked it a little. Added some carrots and green beans. But that is all. The recipe was adjusted a little too, from the original, but only a little more turmeric and ginger. See what you think.
To the left, is the plated tagine. As you can see, we served it on a bed of lemon infused rice. Probably not traditional, but it added another dimension. We really liked it this way. Overall – We would grade it probably a 4 out of 5. But I think with the additional turmeric, it will be better, possible that 5 out of 5 elusive rating. Also, there is a lot of garlic in here, but it seems to be hidden. Just some of our comments. Try it and see what you think and please let us know. Just remember if you use Spanish olives, rinse them well to remove the vinegar. The preserved lemon may also need to be rinsed. There is a lot of salt in both of these ingredients. Left-Click any of these photos to see enlarged. Cheers.
Here is the adjusted recipe. Thank you Roni Spilios-Kinane for the recipe. Enjoy. This could be used as a basic taagine recipe. Try it, for instance, with lamb shanks.
Chicken Tagine with Mushrooms and Moroccan Green Olives
Source: Roni Spilios-Kinane, Morocco
Oven Temp: 325°F
Cooking Time: 2+ hour
Note: It really is good! It is my Moroccan Mother-in-Law’s recipe..
1 lemon cut into wedges
¾ c Olive Oil
1 T White Pepper
5 cloves Garlic, chopped
1 preserved lemon, sliced
1½ t ground Ginger
2 t Turmeric
2 T Parsley, chopped
2 T Cilantro, chopped
5 Chicken Thighs, or any chicken parts you want to use
3 med Red Onion
Moroccan Green Olives
First you make your chermoula (marinade) olive oil, salt, white pepper, garlic (to your liking) 3-5 cloves, cilantro, parsley, ground ginger, and turmeric. Mix that all together.
Place your cleaned (with lemon wedges and salt) chicken and let it absorb the chermoula as you massage it into and under the skin (some people use smin (ghee, clarified butter) I sometimes do)
Chop finely about 3 medium onions (or more if you have a lot of chicken pieces or a large chicken) let the onions sweat a bit and then add your chermoula drenched chicken and pour any remaining chermoula over the top. Place the tagine cover.
After about 30 minutes, add some preserved lemon slices and the mushrooms.
When you have about 10 minutes left to cook, add the green olives and let all the flavors incorporate.
a) remove the chicken from the tagine and place it in the oven to get crispy if you like!
c) stuff your chicken with a stuffing of chopped mushrooms, cilantro, parley and vermicelli! This is absolutely delicious!