Chicken with salted lemons in tagine

Category: Meat dishes
Chicken with salted lemons in tagine

Ingredients

Chicken or its parts, I took the hips 5 pieces
Salted lemons 0.5pcs
Carnation 5-6 pcs
Cinnamon 0.5 tsp
Spice mixture - red peppers, paprika, sesame seeds, coriander 0.5 tsp
Black pepper to taste
Salt to taste
Garlic 1-2 cloves
Olives 10 pieces

Cooking method

  • Made a chicken in a tagine with salted lemons. You probably remember, I vacuumed salted lemons back in the fall, so I left two of them in chicken and used them.
  • I made this chicken in tagine, of course you can do it in a slow cooker and in a madelena, the main thing is that the meat turns out to be stewed and becomes very juicy and soft.
  • It is advisable to warm the Tajine well, pour a small amount of oil, heat it. We coat the chicken with a mixture of the aforementioned spices, fry the chicken with the lid open, or as I do for 15-20 minutes (the electricity does not heat up much, so I fry it longer, maybe less of course) fry on both sides, add lemons, olives and leave on 1,5 hour.
  • They say it's delicious, I won't tell you anything about the taste, but it smells delicious.

Time for preparing:

1.5-2 hours

Note


lettohka ttt
As always super, and recipe and video !!! It's a pity I haven't tried salted lemons :-) :-)
Tanyulya
lettohka ttt, Natasha, thanks
By the way, salted lemons taste cool.
lettohka ttt
I will definitely try, probably closer to autumn! I also wonder what tastes like :-)
mirtatvik
Quote: Tanyulya

lettohka ttt, Natasha, thanks
By the way, salty lemons taste cool.
I also put salted lemons in tagine, it's very tasty and a special aroma)))
Tanyulya
Natalia, be sure to try. Good luck
Tatyana, I add them to the soup.
lettohka ttt
Tanyulyathank you
Admin

Tanyusha, I did not try to make lemons in a vacuum - but the original Moroccan lemons in a jar are in my refrigerator for almost six months, and the juice feels great and remained transparent
Tanyulya
Tatyana, I did the same in the jar, but with a vacuum device they somehow take up less space for me, I made a couple of kilograms in the fall and kept them in a vegetable box, so a couple remained. I want to try to vacuumize everything with sugar, but my hands do not reach
Admin

Now, I haven't thought of that yet, salted lemons in a vacuum and in a vegetable box - ha! Thought ...
lettohka ttt
Tanya, what kind of salt? Large stone? Or small? Thank you.
Tanyulya
Quote: Admin

Now, I haven't thought of that yet, salted lemons in a vacuum and in a vegetable box - ha! Thought ...
If Admin is thinking ... it means that soon there will be many new recipes
Quote: lettohka ttt

Tanya, what kind of salt? Large stone? Or small? Thank you.
to be honest, any can be taken, just not iodized.
Admin

Tan, I have been "thinking" for several days already. According to the plan, make a marinade for meat with salted lemons for days.It is high time to open the jar and taste them.The meat has already been bought, so you will have to do it tomorrow, the marinade is too interesting, your hands itch

The salt used a large gray stone - it is exactly salty, and without additives
Tanyulya
Tatyana, good luck !!!
mirtatvik
Tanya, you cook in an electric tagine (I have a ceramic Emile Henry). Is there a difference in the finished product? My friend is aiming at such a tagine as yours. Do you advise?
Tanyulya
Tatyana, with me on you !!!
I advise everything, I'm still that "grabber"
I like tazhinchik and it was not expensive, so well, you can't take it
mirtatvik
Tanyusha, and in it, probably, it turns out faster than in the usual one?
Tanyulya
Quote: mirtatvik

Tanyusha, is it probably faster in it than in the usual one?
I have nothing to compare with, I have no money
Admin
Quote: mirtatvik

Tanyusha, is it probably faster in it than in the usual one?

I will answer
Hot or electric - this is just the principle of heating the "saucepan" I have a gas stove at home, so I like the tajine.
And in any case, you need to cook in tagine over very low heat, this is the principle of cooking - simmer over low heat.

This pressure cooker can cook quickly - but in Tagine you need to cook "slowly". Even so, it cooks quickly and tasty
mirtatvik
Tatiana (Admin), it is understandable that you need to cook very slowly in a plate tagine. I sometimes cook for 5 hours so that the vegetables practically turn into a sauce. In electric, the process is probably accelerating? )))
Admin
Quote: mirtatvik
In electric, the process is probably accelerating? )))

Why is this? This is not a pressure cooker under pressure. Free access under the lid, like any multicooker or saucepan - and if so, then there will be no quick cooking. We select the temperature ourselves, and the time ourselves.
And then, what's the point of cooking in tagine "in high-speed mode" if the principle of "TAZHIN-slow cooking" is lost in ceramics or cast iron. And the lid here is specially adapted for this - with a cone
mirtatvik
Admin, it's so good that it doesn't speed up))) I was just worried about not being faster))) Thanks for the consultation)))
Totosha
Tatyana, tell me, please, did you cook at the maximum temperature for all 2 hours and? , if it decreased, then by how much

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