Chicken Tangine Recipe from Mamounia Lounge, Mayfair
Having tasted the culinary delights of Mayfair’s Mamounia Lounge at a recent networking event, WineWeaver couldn’t help but ask if they had a recipe we could share with our fellow food & wine fanatics.
For those not familiar with Mamounia Lounge, this eclectic restaurant in London’s Mayfair, offers delicious ‘Arab fusion’ cuisine, with all dishes hailing from the dusty deserts of Lebanon and Morocco.
Sure not to disappoint, Mamounia have shared with us a divine Recipe for Chicken Tangine.
How to cook chicken tagine:
This easy Moroccan recipe explains how to make classic Chicken with Preserved Lemons and Olives in an authentic tagine.
The cooking time allows for bringing the tagine slowly to a simmer. Large chickens may require additional time.
Prep Time: 15 minutes
Cook Time: 2 hours, 30 minutes
Total Time: 2 hours, 45 minutes
- 1 whole chicken, cut into 4 pieces
- 2 large onions
- one small handful of fresh coriander, chopped
- one small handful of fresh parsley, chopped
- 4 cloves of garlic, finely chopped or pressed
- 2 teaspoons ginger
- 1 teaspoon pepper
- 1 teaspoon turmeric (or 1/4 teaspoon Moroccan yellow colorant)
- 1/2 teaspoon salt
- 1/4 teaspoon saffron threads, crumbled (optional)
- 1 teaspoon smen (Ghee butter)
- 1 handful green olives
- 1 preserved lemon, quartered and seeds removed
- 1/3 cup olive oil
- ½ fresh lemon
Preparation of the marinade:
Insert all the ingredients in the mixer and blend them to a paste.
Let the chicken marinate in the refrigerator for several hours or even overnight, although if short on time, or not so prepared, this is optional.
Cook the Chicken:
Add enough of the olive oil to the tagine to coat the bottom. Arrange the chicken in the tagine (flesh-side down), and distribute the onions all around.
Add the olives and preserved lemon quarters, and drizzle the remaining olive oil over the chicken. Add the water to the tagine, cover, and place on a diffuser over a medium-low heat.
Give the tagine time to reach a simmer without peaking. If you don’t hear the tagine simmering within 20 minutes, slightly increase the heat, and then maintain the lowest heat setting required for maintaining a gentle, not rapid, simmer.
Add some potatoes in the tagine until well cooked.
Allow the chicken to cook undisturbed for 80 to 90 minutes, and then turn the chicken over so that it’s flesh side up. Cover the tagine again, and allow the chicken to finish cooking until very tender.
Turn off the heat, and let the tagine to cool for about 10 to 15 minutes before serving. Moroccan tradition is to eat directly from the tagine, using Moroccan bread to scoop up the chicken and sauce.
Lebanese Wine Pairing Idea:
And which, wine should be paired with this authentic Chicken Tangine? A Cabernet Sauvignon from Chateau Ksara in the Bekaa Valley, Lebanon.
We were excited at the idea of trying a Lebanese red wine and Chateau Ksara is one with a spicy nose, so take a sniff and you may be transported to romantic desert landscapes and long-forgotten tales of the Arabian Nights. You will also notice notes of blackcurrant and ripe red fruits which pairs well with the flavours of the tagine.