Can I freeze the tagine?

Port the tagine in individual portions if you plan to eat them separately. This makes it easier to defrost the amount you need. Place the portions in frozen bags or airtight frozen containers. Make sure you remove any air bubbles to prevent freezing fire. Label the containers with the date of freezing, so that you know how long they have been in the freezer. Tajine with chicken can usually be stored in the freezer for up to 2-3 months without much quality loss. Defrost: Remove the frozen tay with chicken from the freezer and let it thaw slowly in the fridge. This can take a few hours to one night, depending on the quantity. Warm up in the tagine: If you have a tagine, you can carefully heat the thawed tagine with chicken in the tagine on a low heat. If necessary, add a little water or broth to freshen up the sauce and prevent the dish from drying out. Warm up on the stove: you can also heat the thawed tagine with chicken in a pan over low heat. Add a little water or broth to restore the moisture content and make the chicken tender again. Heat in the oven: Preheat the oven to around 180 ° C. Place the thawed tay with chicken in an ovenproof dish, cover it with aluminum foil and bake for 15-20 minutes, or until warm. Make sure that the tagine with chicken is hot before serving it to kill any bacteria and retain the taste.

How do I keep the tagine?

Fridge storage: If you have prepared tay with chicken and not eat it immediately, first let it cool to room temperature. Then store it in an airtight container in the fridge. The dish can usually be stored in the fridge for 3-4 days.

Tajine with chicken, lemon and olives from Mourade Zeguendi

Favorites

30min + 1U Sudden + 1 night marinate

•

Easy

Discover the authentic, fast and easy Moroccan recipe for a delicious tagine with chicken, lemon and olives imposed.

Kitchen must haves

Ingredients

What do you need?

Quantity: 4P

1 big chicken
2 fresh lemons
½ bunch of parsley, washed
½ bunch of coriander, washed
1 large onion (red or yellow)
2 garlic cloves
2 KL Raz El Hanout
1 KL coarse salt
1 lemon imposed
1 can of peat green olives
100 ml olive oil
4 Potatoes
3 cm ginger

Preparation method

How do you make this?

Divide the chicken into pieces or have it done by your butcher. Wash and pat dry. Put the chicken in a bowl and squeeze the lemons above it. Also add the squeezed lemon halves. Let this marinate overnight.

Put the marinated chicken with the juice in a tagine; Remove the lemon halves.

Finely chop the garlic, onion, parsley and coriander. Add this together with the diced ginger and the lemon imposed in four.

Peel the potatoes, cut them into thin slices and place them in the tagine. Add the olive oil and mix well. Let the tagine simmer for 1 to 1.5 hours on low heat. In between, check whether there is enough moisture.

Add the olives after 30 minutes.

Serve the tagine warm with Moroccan flat bread and a glass of refreshing mint tea.

Social