Poulet m'charmel
Lemon Chicken with Cilantro and Olives

2 large onions, eeled and finely choped
3-4 garlic cloves, peeled and crushed
Bunch of cilantro, finely chopped
Leaves from a bunch of flat leaf parsley, finely chopped
1 tsp ground ginger
1 tsp ground black pepper
Salt to taste
Juice of 2 lemons
3/4 cup olive oil
1 1/2 cups water
1 large chicken, cut into eighths

to garnish:
1 preserved lemon, finely sliced
5-6 oz soft green or purple olives

In a large bowl, mix together the onion, garlic, half the cilantro and parsl,ey, the spices, slat, half the lemon juice and the olive oil. Dilute with water to make a sauce.

Rub some of the sauce over the chicken, then place chicken in a large cooking pan (or tagine). Pour the rest of the mixture around the meat, cover, and simmer over medium heat (low heat with a tagine) for 45-60 minutes, turning occasionally and adding more water if necessary.

Add the remaining cilantro and parsley and pour over the remaining lemon juice. Let simmer hard, uncovered, a few more minutes to thicken the sauce.

Arrange the chicken on a dish and garnish with slices of preserved lemon and the olives.

Tajine d'agneau aux figues et abricots
Lamb Tagine with figs and Apricots

2 lb 4 oz bones sholder of lamb, cut into large chunks*
1 large onion, peeled and diced
1 cinnamon stick, roghly broken
2-3 tsp ground black pepper
3 tsp ground ginger
1 tsp saffron
1 tsp ground cinnamon
1 tsp sweet paprika
1 tbls olive oil
2 tbls vegetable oil

fruit mixture:

9 oz dried figs
5 1/2 oz dried pitted apricots
1 tsp ground cinnamon
1 tbls sugar (super fine preferred)
3 tsp orange-blossom water
3/4-1 cup water

*Many of these recipes are based on translating metric measurements. Thus, the lamb actually is 1 kilo. Adjust as you wish.

Put all the meat dish ingredients into a wide, deep pan over medium heat, stir briefly, then almost cover with water. Cover with a lid, then simmer gently for 1-1 1/2 hours. Check the moisture level occasionally, adding more water if necessary.

Meanwhile, make the fruit mixture. Steam the figs and apricots for about 15 minutes, until soft and moist. Put them in a saucepan and add the rest of the ingredients. Simmer over low heat for about 30 minutes. If the mixture gets too dry add some cooking juice from the meat to moisten.

When the meat is cooked through, remove the lid and without removing the meat simmer for about 10 minutes to reduce the sauce. Transfer the meat to a serving dish, spoon over the reduced sauce, then arrange the fruit mixture around it.

When making tagines, keep in mind what the old mountain man said about making coffee: It don't take nears the water most people think. Tagines are a braising process, in which the liquid, after doing it's job, is allower to thicke through evaporation.

My goodness KYH these sound fabulous!!! I have all the ingredients on hand to make both dishes (except the orange flower water). I don't know which one sounds best, I will be making both soon so I can decide. I'll let you know how I like them, I am sure I'll love them both! Thanks so much for posting them I am going to print them out and put them into my notebook of Spice Place recipes that I have made to keep forever.

I spent today reading and preparing recipes and shopping for ingredients. I just today bought dried figs, dates, golden raisin, and tons of different spices, lemons to preserve, and right about now I am stuffed and have eaten so many new tasting dishes it is fabulous, and I'm ready to pop!

That darned saffron is exspenive as all get out, but is such a delightful spice. I love the Mahattma Yellow Rice mix best because they use real saffron in their mix to impart such a great flavor. Where do you get yours from?

Today I made my very own Harissa, and had turned my back for just a min. when I turned around my finace was just popping a piece of Falafel into his mouth that he had placed about 1/2 tsp of harissa on:eek: I said "Hey that stuff is very strong and I don't think it's meant to be eaten like that" I thought his mouth would catch on fire, but he said it was delicious:o I know he likes hot stuff, but had no ides he could tolerate that kind of heat, to me Tabasco is hot even though I love it.

Well this was a perfect ending to a perfect day finding 2 more recipes tagine to try!

Thanks so much, Cathy

"Today I made my very own Harissa......"

Wow! Even for a chilihead he must have an asbestos-lined mouth. I barely put that much in a whole recipe.

I hear you! These Puerto Ricans are full of surprises!!!........what else can I say? LOL

I used @ 1/2 to 3/4 tsp in a recipe I cooked, loved it and it imparted such a great flavor, I noticed the heat did not hit me right away, but only after I swallowed and it left a pleasant lingering flavor!

Not to get off subject, but have you ever heard of Puerto Rican pastelles? We were able to get some in FL, my fiance puts hot sauce & ketchup on his, I like them plain. They taste different than anything I have ever tasted, but they are good. I doubt I will ever make them as they are very time & labor intensive. The masa is made from Yuca and or Plantain Banans, they are wrapped in banana leaves much like a Mexican would wrap a tamale in a corn husk. Anyway I thought I would mention it as it is one of the most unique tasting foods I have ever eaten. It is my understanding that Puerto Rican food is very nicely spiced, but they use far less pepper than Mexican cooks.