Chicken Tagine With Two Kinds Of Lemon

Chicken Tagine With Two Kinds Of Lemon
As I said yesterday, the tagine was a holiday gift that will keep on giving!  In fact, the next time I make a dish in it, grandma Awa specifically requested some leftovers.  That is a feat in and of itself people!  The best part about this dish is that despite it’s “exotic-ness” it’s something you can make easily after a long day of work.These are the types of foods I love to cook (and eat).  If you close your eyes and just taste, you literally feel like you are somewhere else.  But then you open your eyes and you’re back at the kitchen table.  Close your eyes and you’re in the souk market.  Open your eyes and…you’re back at the kitchen table.  You get it, I’m sure.

Morocco has long been one of the places on my list we “must see” but since the list is long, it always languished to the bottom.  After tasting this dish, Morocco is moving up on the must-see list.  And, since John and I can yet agree on a place to vacation this year, it might end up being “the destination” of 2014.  I’m trying to convince John we can afford 2 vacations this year but so far I have gotten nowhere.  My normally budget-busting boyfriend has become the tightwad – but not on all things mind you.  Just ask him when we’re getting that big screen TV and he’ll tell you this weekend!

Chicken Tagine with Two Kinds of Lemon (adapted from Lunch in Paris)
Serves:  4
1/4 cup olive oil
2 onions, sliced
1 cinnamon stick
2 chicken breasts, halved
1 teaspoon salt
2 teaspoons black pepper
1 cup white wine
1 cup water
2 tablespoons ginger, grated
1/4 cup cilantro, chopped
1/4 cup lemon juice (about 1 lemon)
2 small preserved lemons, chopped

Note:  you can substitute the tagine with a large skillet, that has a lid.

In the tagine, slowly head up the olive oil.  Add the onions and cinnamon stick, stirring to coat in the oil.  Cook until the onions are translucent, about 3-5 minutes and push them to one side of the pan, stirring occasionally.  Brown the chicken, in 2 batches, sprinkling with salt and pepper.

When all the chicken has been browned, return all the chicken to the pot.  By this time the onions should be caramelized.  Add the wine and water and bring to a boil.  Turn the heat down to low and add ginger and cilantro.  Put the lid of the tagine on and let the mixture simmer for 20 minutes.  Add the fresh lemon juice and preserved lemons.  Cook another 10-15 minutes with the lid on, until the lemons are heated through .  Serve the dish sprinkled with additional chopped cilantro, if desired.

Until the next time my oven is on…

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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