Wednesday, November 17, 2010

Moroccan Chicken Tajine

So to keep in line with the international kick I have been on, I tried this recipe. I actually did not change it much, but I just marinaded it for 36 hours instead of 24 hours.

Moroccan Chicken Tajine

  • 6 cloves garlic, peeled and finely chopped
  • 1 teaspoon cumin
  • 1 teaspoon ground ginger 
  • 1/2 teaspoon paprika
  • 1 tablespoon salt
  • 1/2 teaspoon  ground black pepper
  • 1 large onion, grated 
  • 2 tablespoons olive oil
  • 1 cup lemon juice
  • 4 chicken breasts
  • Stems from the parsley and cilantro 
  • 1/4 teaspoon powdered tumeric
  • 1 cup pitted green stuffed olives
  • 1/2 bunch parsley, about 1/4 cup chopped
  • 1/2 bunch cilantro, about 1/4 cup chopped


In a large bowl, mix the garlic, cumin, ginger, paprika, salt and pepper, 1/2 cup grated onion, and the oil.

Add the lemon to the mixing bowl. Add the chicken. Mix everything together and place in a large plastic bag to marinate overnight.

In crock pot, place the chicken and marinade; add the stems of the parsley and cilantro, the rest of the grated onion, the powdered tumeric and 1 1/2 cups water. Cook until chicken is tender.

Remove the chicken to a serving dish and cover with foil to keep warm. Place sauce in pan on the stove and begin to reduce. Add to the sauce along with the olives, parsley and cilantro. Reduce until the sauce is just a little thick. This shouldn't take more than 5 minutes at most.

Uncover the chicken and pour sauce over chicken and serve. I actually served it over rice...
YUMMY! I look forward to making this dish again.

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