This chicken crowns with olives and the preservation of delicious lemon is the basic recipe in every Moroccan house :-)
Ingredients
- - 1 kg chicken (cut into pieces or thighs)
Ingredients for chicken marinade:
- - Saffron water: large pieces of saffron + 1 cup of warm water. You can store up to a month or more in the refrigerator.
- We will use 1.5 teaspoon of saffron water.
- - 1 large preserved lemon pulp (or 2 small ones better)
- - A bunch of fresh coriander and fresh parsley.
- - 2 pieces of large garlic
- - 2 teaspoons of sweet peppers.
- - 1 teaspoon ground fresh ginger.
- - 1/2 teaspoon cumin.
- - 1/4 teaspoon of pepper.
- - 2 tablespoons of free olive oil.
Ingredients for the crowns:
- - Baseline (grated)
- - 2 tablespoons olive oil free
- - Salt pinch and free ground turmeric.
- - 1 tbsp lemon juice.
- - A bunch of green olives.
- - The skin of 1 preserved lemon
steps:
Setting up the components
- 1- First, let's prepare water saffron. Soak the saffron in some warm water for 11 minutes. This method enhances saffron and economical flavors as you store this water flavor in the refrigerator and use it when needed.
- 2 - quarter of preserved lemon. Separation of the pulp from the skin. Soft seal the pulp and reserve the skin later.
- 3. Cut parsley and coriander.
- 4 - Refine garlic cloves 2
Chilling Chicken
- 5 - Now we are ready, let's make Charlemela! In a large bowl combine chopped parsley, coriander, chopped lemon beans, garlic, sweet peppers, fresh ginger, cumin, pepper, saffron water and free olive oil. Mix well.
- 6. Place the chicken in a sterile solution and massage in the body. But you can use any other parts of chicken.
- 7. Cover and refrigeration for at least 1 hour or a full night.
Preparation of crowns
- 8. Peel and grind onions. Finely cut the remaining onion pieces.
- 9. Place olive oil in the bottom of the crowns and cover with onions.
- 10 - sprinkle a little salt and turmeric on onions and olive oil.
- 11. Add the chicken to the onion, and cover any remaining charamella.
Cooking tajine
- 12. When cooking a traditional Moroccan Tajin above the fireplace, use a heat diffuser to avoid burning and cracking the lower part of the crowns. It is a must and a must!
- 13. On medium medium heat, place the publisher first, then two crowns above it. Close and cook for 15-20 minutes until onions and chicken are released from juices and liquid.
- 14. Then, reduce the heat to low, cover the tajine, and cook until the chicken. This can take 1 hour or more, depending on the chicken pieces and the quality of your crown. Very important - make sure that the heat is low and the tip is closed.
- 15. Add lemon juice and green olives to the sauce.
- Put the preserved lemon skins on the chicken.
- 17. Taste your sauce and add salt and spices if necessary - wait until the end to add salt, because the preserved lemon is already salty!
- 18 - Do not cover the crowns, and continue cooking for another 15 minutes or so, until the liquids evaporate and reach the sauce.
The way to prepare the Moroccan Tajine video
Immediately eat with bread crusts. Bon appetite!
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