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Welcome back for the main course of this month’s Cooking with Astrology “Scorpio” meal. This Chicken Tagine with Olives and Lemons is hands down the most delicious chicken that I have ever had!
It takes two hours to prepare, but it is so moist and so flavorful…..it is totally worth it!! When I was still debating between Ryan Gosling / Moroccan and Anthony Carrino / traditional Italian, Cassi stopped me mid sentence. You have to do Moroccan!! She apparently had an incredibly delicious Lamb Tagine while she was in Belgium, and wanted to see if I could recreate it. Sure….. why not…..I didn’t try it, but that should be easy…..right?
The first problem with that scenario was that the dish she had was made with lamb. Remember the Lamb & Vegetable Kabobs for Leo? The comments were overwhelmingly negative towards Lamb…..most people do not like it. So…chicken it is!
I had her write down everything that she liked about the meal that she had, and then I started pulling out recipes. I combined all of the ideas together, and the results were amazing!
During my research, French Fries seemed to be a common side dish to serve with Tagine. I love French Fries, so I thought what the heck! The sauce on the fries was indeed quite delicious. Feel free to substitute Couscous if you desire a healthier meal. 🙂 Choose whatever will make your Scorpio date happiest! This meal is for them remember?
Did you know that Ginger is a documented aphrodisiac in the section on rituals in the Kama Sutra? I did not. The health benefits of Ginger may also be better for men than Viagra!
Chicken Tagine with Olives and Lemons
|Prep time||15 minutes|
|Cook time||1 hour, 45 minutes|
|Total time||2 hours|
|Meal type||Main Course|
- 1 Whole chicken, cut into pieces (or 4 thighs and 2 breasts)
- 1/3 cup canola oil
- 1 Pound yellow onions (sliced paper thin, two very large onions)
- 1 Small handful fresh cilantro (chopped)
- 1 Small hhandful fresh Italian parsley (chopped)
- 6 Cloves fresh garlic (pressed or finely minced)
- 2 Teaspoons freshly grated ginger
- 1 teaspoon freshly ground pepper
- 1 teaspoon turmeric
- 1/2 teaspoon sea salt
- 1/2 teaspoon saffron threads, divided (crumbled)
- 1 cup green and red Greek olives
- 1 Large lemon (quartered and seeds removed)
Try not to add any water as the chicken is cooking. The chicken will baste in it's own juices.
This dish is traditionally made with a preserved lemon. I substituted a fresh lemon.
This dish can also be made in a Traditional Tagine according to manufactures instructions.
This recipe will be partying at these link parties!