Chicken Tagine with Olives & Preserved Lemon

I had a good deal shopping last weekend. I went to Winners, just looking around in their kitchen section, and it was there!! A nice, medium size “Tagine” was sitting on the shelf, waiting for me. It has a black base and a cute orange colour lid. The deal was the price…$25cad only. Isn’t it cheap??
Tagine is a type of earthenware pot that’s used to prepare traditional Moroccan dishes, made with meat and vegetables. It cooks on low heat and gives nice flavors to food. Check it out!!

I soaked it in water for 30 minutes, as it says on the label and let it dry over night. Sunday morning, I was so excited to try my tagine. So I made a chicken tagine with olives and preserved lemon (I am lucky; I can find preserved lemon in a Greek grocery store, downtown). If you don’t have preserved lemon, use whole thin slices of regular lemon.

Usually, this dish is made with whole chicken and goes with French fries on top, and that’s how my daughter loves it. But to make it low in fat and calories, you might want to use chicken breast only and you skip the fries or maybe, add some mashed or baked potatoes on the side.

 

Note: If you don’t have a Tagine pot, Cast iron casserole works great as well.

Mussels Tagine à la Marocaine

This is one of those great one pot dishes; so quick and easy to make. You start with the sauce called Chermoula, by combining tomatoes, garlic, parsley, cumin and paprika. To that you add mussels without shell.
It’s a simple yet delicious sauce that can be used with all sorts of fish.

Chicken Tagine with Artichoke Hearts and Peas

To recognize the wonderful work that teachers do every day helping children, my daughter’s school is organizing, today, Teachers Appreciation Lunch. Parents are volunteering by making, each, a dish for this lunch.

I prepared a Moroccan dish Chicken Tagine with Artichoke and Peas. I made it skinnier using chicken breast, artichoke and peas. Also I made Moroccan whole wheat Bread to go with it. Here is the recipe…