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Chicken Tagin with potatoes and olives

  • In large bowl put your chicken, add some salt and lemon juice to clean the chicken pieces, by taking off the skin and the extra fat, rinse it and let it drain for few minutes.
  • In your tagin or cooking pot add the chicken pieces, add onions, garlic, salt, pepper, turmeric, parsley and cilantro, oil and mix well.
  • Turn on your heat in medium and put your tagin or your pot on.
  • Sizzle your chicken with all the ingredients for 3 minutes then add ½ cup of water.
  • Let your chickens cook for about 40 minutes and from time to time add more water as needed.
  • Add your potato wedges, the preserved lemon, and your green olives and let it cook till the potatoes get soften. Add more water as needed.
  • Make sure you have enough sauce before you turn off the heat.

Serving

If you cooked in a tajin serve it in it, but if you cooked your chickens in the pot, empty your chickens first in your serving plate and top it with the potato wedges and the olives on the sides. This Tajin is my favorite and is well known in Morocco, easy to make and very delicious. Serve it with homemade bread while it is still hot. Enjoy 

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