Moroccan Chicken Tajine (Tajini bedjaj)
Moroccan chicken tagine marinated overnight in chermoula and braised with preserved lemon, olives and potatoes.
Ingredients
| 1.2 kg | whole chicken | |
| 80 ml | peanut oil | |
| ½ tsp | 2.5 ml | saffron threads |
| ½ tsp | 2.5 ml | ground cumin |
| ½ tsp | 2.5 ml | ground ginger |
| 4 | garlic cloves, crushed | |
| 2 | onions, halved, finely sliced | |
| 1 | cinnamon quill | |
| 2 | tomatoes, peeled, seeded, chopped | |
| ½ bunch | flat-leaf parsley, chopped | |
| ½ bunch | coriander, chopped | |
| 2 | large potatoes, peeled, cut into wedges | |
| 150 g | green olives | |
| 6 | preserved lemon quarters, flesh discarded | |
| — | chopped coriander leaves, hard-boiled egg quarters, and couscous, to serve | |
| 1 tbsp | 15 ml | Chermoula: dried chilli flakes |
| 1 tbsp | 15 ml | Chermoula: ground sweet paprika |
| 1 tbsp | 15 ml | Chermoula: ground cumin |
| 2 tbsp | 30 ml | Chermoula: chopped flat-leaf parsley |
| 1 tsp | 5 ml | Chermoula: chopped ginger |
| 2 tbsp | 30 ml | Chermoula: chopped coriander |
| ½ tsp | 2.5 ml | Chermoula: saffron threads |
| 2 | Chermoula: onions, finely diced | |
| 3 | Chermoula: bay leaves | |
| 2 | Chermoula: preserved lemon quarters, flesh discarded, thinly sliced | |
| 2 | Chermoula: preserved lemon quarters, flesh discarded, thinly sliced | |
| 125 ml | Chermoula: olive oil | |
| ½ | Chermoula: lemon, juiced |
Instructions
Cook's notes: Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20°C. We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. All herbs are fresh (unless specified) and cups are lightly packed. All vegetables are medium size and peeled, unless specified. All eggs are 55-60 g, unless specified.
Resting time 30 minutes. Marinating time overnight.
- To make chermoula, place all ingredients in a food processor and process to a coarse paste. Place in a sterilised container and set aside for 30 minutes. Makes about 3 cups; leftover chermoula will keep refrigerated for up to a week.
- Rinse chicken under cold, running water and pat dry with paper towel. Place chicken in a bowl or container, rub all over with 1 cup chermoula, cover and refrigerate overnight.
- Preheat oven to 180°C. In a large, heavy-based casserole pan with a lid, heat peanut oil over medium-high heat, then add chicken and cook, turning occasionally, for 6 minutes or until golden. Remove chicken and transfer to a plate. Add saffron, cumin, ginger, garlic, onion, cinnamon, ½ teaspoon of salt, ½ teaspoon of pepper and remaining chermoula to pan and cook, stirring occasionally, for 6 minutes or until onion is tender. Add tomato, parsley, coriander, potatoes and 750 ml (3 cups) water and bring to the boil. Remove from heat.
- Return chicken to pan, breast-side up, and cover with a lid. Place in oven and cook for 45 minutes or until chicken is almost cooked through. Remove lid and cook for a further 15 minutes or until sauce has thickened and chicken is golden and cooked through.
- Remove chicken and place on a serving dish with olives and preserved lemon. Cover with sauce and potatoes, then top with coriander and egg. Serve with couscous.
Notes: Preserved lemons are lemons that have been salt-preserved. They are from delis, greengrocers and specialist food shops. It is essential to sterilise jars before filling them to prevent bacteria from forming. You can reuse any glass jar as long as the lid seals well. To sterilise jars, bottles and metal spoons in the oven, preheat oven to 120°C, wash items in soapy water, rinse, then dry, place equipment (including non-plastic lids) on an oven tray and place in oven for 20 minutes; remove and fill jars while still hot. To sterilise in the dishwasher, wash on the hottest cycle, dry, and fill while still hot.
From https://www.sbs.com.au/food/recipes/chicken-tagine-tajini-bedjaj