Name: Moroccan Chicken Tagine With Dates And Preserved Lemons Recipe
Total time: 100 min
Yield: 4
Cuisine: Moroccan

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An easy moroccan chicken dish with a wonderful combination of flavors from sweet dates and tangy preserved lemons. 

How to make Moroccan Chicken Tagine With Dates And Preserved Lemons Recipe

Savor The Best

Crawler

Moroccan

<p>An easy moroccan chicken dish with a wonderful combination of flavors from sweet dates and tangy preserved lemons. </p>

Cornish game hens

Ginger root,  finely chopped or grated

Garlic cloves,  finely chopped

Olive oil

Juice lemon

Honey

Salt and pepper to taste

Cinnamon

Butter,  melted

Moist,  pitted dates

Preserved lemon rinds,  chopped finely

Slivered,  toasted almonds

step 1

Rinse the inside and outside of the hens and pat dry with paper towels.

step 2

Make a paste of ginger and garlic. Mix the paste with olive oil, lemon juice, honey, salt and pepper to make a marinade.

step 3

Place the hens in the bottom of the tagine or heavy-bottomed, lidded casserole and spoon the marinade inside and over the outside of each hen. Pour in enough water or chicken stock to cover the base of the tagine, add the cinnamon stick and bring to a boil over high heat. Remove from heat, cover with lid and transfer to the oven and roast for 1 hour.

step 4

While the chicken is in the oven, rinse the salt from the preserved lemons and with a teaspoon scrape the pulp away and discard. Chop the lemon peel and set aside until needed.

step 5

Remove the tagine from the oven and increase oven temperature to 450.

step 6

Transfer the hens to a baking sheet and baste with the melted butter. Return the hens to the oven and bake until the skin is crisp and golden brown, about 5-8 minutes.

step 7

While the hens are browning, remove the cinnamon sticks from the sauce in the dish and discard. Add the dates to the sauce in the roasting pan and cook over medium heat for 5 minutes until the dates are soft, stir in the chopped preserved lemon. Replace the birds into the tagine, garnish with the slivered almonds, cover with lid and keep warm until ready to serve. Present the dish at the table in the tagine and divide into portions. Serve with couscous or basmati rice and a green salad.

step 8