Moroccan Chicken Tajine with Olives Over the years we’ve changed many things from the original recipe we found in the cookbook, Mediterranean Flavors, by Nick Stellino. Years ago, Nick had a cooking show on PBS where he shared his passion for delicious, yet achievable dishes. The blend of spices called for in the original recipe is replaced by The Epicentre’s Moroccan Blend (ras al hanout). One of our customers suggested serving this with harissa, a Moroccan chile & spice paste. Great idea! 1 chicken, cut up, or 3-4 lbs chicken pieces ¼ tsp salt ½ tsp pepper 1 ½ TBS Moroccan Blend 3 TBS flour 3 TBS olive oil 1 small onion, chopped 4 garlic cloves, thickly sliced 1 cup total olives and/or preserved lemons ** ** include two of the following three: ½ cup pitted green olives, halved; ½ cup Kalamata or Greek olives, pitted and halved; 1 ½ preserved lemons, quartered ½ cup white wine 1 ½ cup chicken stock ⅛ tsp saffron or turmeric 3 TBS chopped fresh parsley 3 - 4 TBS lemon juice, to taste Combine salt, pepper, Moroccan Blend and flour. Coat chicken with mixture as evenly as possible, shaking any excess off and reserving. Heat olive oil in a large tall sided sauté pan over high heat. Add chicken pieces and brown on all sides until evenly golden brown. Remove chicken and set aside under a tent of foil. Turn heat down to medium-high and add onion. Cook for 2-3 minutes, then add garlic, olives/lemon, reserved flour mixture, and continue to cook for another 2 mins, stirring frequently. Stir in wine, chicken stock, and saffron/turmeric and bring to a boil, cooking for 5-10 minutes to reduce liquid by half. Add chicken pieces back into the pan, cover and reduce heat to low for 15-20 minutes until chicken is cooked through. Stir in parsley and lemon juice just before finishing. Check seasonings and adjust salt and lemon if necessary (tip: salt and lemon counteract each other so add each a little at a time). Place chicken pieces on a platter and spoon sauce over top. Serve with tossed green salad or steamed broccoli and Greek Potatoes. Serves 4 - 6 RETURN TO THE RECIPES PRINTABLE

Moroccan Chicken Tajine

Moroccan Chicken Tajine with Olives

Over the years we’ve changed many things from the original recipe we found in the cookbook, Mediterranean Flavors, by Nick Stellino. Years ago, Nick had a cooking show on PBS where he shared his passion for delicious, yet achievable dishes. The blend of spices called for in the original recipe is replaced by The Epicentre’s Moroccan Blend (ras al hanout). One of our customers suggested serving this with harissa, a Moroccan chile & spice paste. Great idea!

•1 chicken, cut up, or 3-4 lbs chicken pieces
•¼ tsp salt
•½ tsp pepper
•1 ½ TBS Moroccan Blend
•3 TBS flour
•3 TBS olive oil
•1 small onion, chopped
•4 garlic cloves, thickly sliced
•1 cup total olives and/or preserved lemons **
** include two of the following three: ½ cup pitted green olives, halved; ½ cup Kalamata or Greek olives, pitted and halved; 1 ½ preserved lemons, quartered
•½ cup white wine
•1 ½ cup chicken stock
•⅛ tsp saffron or turmeric
•3 TBS chopped fresh parsley
•3 - 4 TBS lemon juice, to taste

Combine salt, pepper, Moroccan Blend and flour. Coat chicken with mixture as evenly as possible, shaking any excess off and reserving. Heat olive oil in a large tall sided sauté pan over high heat. Add chicken pieces and brown on all sides until evenly golden brown. Remove chicken and set aside under a tent of foil. Turn heat down to medium-high and add onion. Cook for 2-3 minutes, then add garlic, olives/lemon, reserved flour mixture, and continue to cook for another 2 mins, stirring frequently. Stir in wine, chicken stock, and saffron/turmeric and bring to a boil, cooking for 5-10 minutes to reduce liquid by half. Add chicken pieces back into the pan, cover and reduce heat to low for 15-20 minutes until chicken is cooked through. Stir in parsley and lemon juice just before finishing. Check seasonings and adjust salt and lemon if necessary (tip: salt and lemon counteract each other so add each a little at a time).

Place chicken pieces on a platter and spoon sauce over top. Serve with tossed green salad or steamed broccoli

and Greek Potatoes.

Serves 4 - 6

RETURN TO THE RECIPES

PRINTABLE - MOROCCAN CHICKEN.pdf

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