Collectively there must be something on the order of six thousand, four hundred and eighty three versions of Lemon Chicken in North Africa. Every housewife and professional cook has his/her own version.

I hope you enjoy this one.

When my fiance' finished this he said "2 thumbs up, and I'd give it 3 if I had 3 thumbs"! Excellent tasting dish, I recommend it to all of our forum friends, you've just got totaste this guys and gals! I did not have the preserved lemons yet, so I substituted a little lemon zest worked fine.

According to the cookbook I have on Moroccan food, the author states "As the recipes are handed down from generation to generation, with very little recorded on paper, no two dishes will ever be the same-it all depends on the eye and the mood of the cook". I figure that must be why there are640,830 different versions of this:D

I highly recommend this recipe!!!!

Thanks, Cathy

I'm so glad you liked it, Cathy.

Well, I'm leaving in the morning for a fishing vacation on the Outer Banks. The past few weeks they've been doing well, with bluefish, sea trout, triggerfish, cobia, and the occasional flounder among the catches.

With that in mind, thought I'd leave Cathy (and anyone else into Morrocan) a recipe for a fish tagine:

Tajine de Poisson au Safran, Echolotes et Raisins
(Saffron Fish Tagine with Shallots and Raisins)

1 cinnamon stick, roughly broken
1 large onion, peeled and finely sliced into rounds
2 tbls olive oil
1 tsp ground ginger
1 tsp ground black pepper
1 tsp saffron, plus a few extra pinches
1 tsp sweet paprika
2 lb 4 oz robust white fish filet (such as pollock) skinned, boned, and cut into large chunks. I used cod for this.
1 lb 2 oz whole shallots, peeled
4 1/2 oz golden raisins, soaked in water for 20 minutes
1 cup water

Spinkle the cinnamon over the bottom of a tagine dish or a large, wide pan, then lay the onion rounds on top.

In a bowl, mix together the olive oil, ginger, pepper, 1 tsp saffron and paprika. Andd the chunks of fish and marinate for a miniumum of 10 minutes.*

Meanwhile, steam the shallots for about 15 minutes, to partially cook them.

Lay the fish pieces on top of the onion rings, leaving some of the marinade behind, and place the shallots of top to cover. If you like a spicy dish, increas the amount of marinade sauce by adding more oil and spices. Stir the extra pinces of saffron into the marinade and spoon over the fish-shallot mixture. Sprinkle with the soaked raisins and pour the water around the edge of the dish or pan.

Cover the dish or pan and cook over medium heat for about 15 minutes, or until cooked through. Remove the fish with a slotted spoon and keep warm, then cook the sauce for another 10 minutes, lid removed, to reduce. Serve in a wide dish to show off the ingredients.

*I found you need to at least double the marinade ingredients or there isn't enough to go around with that much fish.

KYH,

Best wishes on the fishing adventures! And boy am I jealous (all that lovely fish, oh my!!!), but I will get over it (just have to drown my sorrows wine tasting tomorrow:D)

Thanks for this recipe and when we get home from our camping trip/wine tasting this weekend I will most definetley be giving this a try. We love COD so I will make it with that!

Thank you so much for sharing, Cathy