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Tan-Tan Moroccan Spiced Chicken with Preserved Lemon & Dates



Preheat oven to 400 degrees. Mix together Tan-Tan, olive oil and warm water to make a paste; set aside. Melt butter in a Dutch oven or deep skillet over medium-high heat. Add Tan-Tan paste and chicken and stir to coat. Cook chicken strips for 1 min. on each side. Stir in stock and onions, and then lay parsley leaves on top. Cover and bake until chicken is tender, 20 to 25 min. Remove from oven and reduce heat to 200 degrees. Discard parsley, transfer chicken to an ovenproof dish and return to oven to keep warm. Bring remaining sauce in Dutch oven to a simmer on the stovetop. Add lemon juice, preserved lemon pulp and dates. Simmer for 4 to 5 min. until dates are heated through. Turn off heat and stir in preserved lemon rind. Remove chicken from oven and place on a serving platter. Spoon sauce over dish and garnish with fresh parsley leaves.

Serving Suggestions:

Serve with couscous and a sprig of fresh parsley.


6 servings

Thanks to:

Mike Johnston, Savory Spice Shop founder
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.
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Savory Spice Shop Ingredients
Tan-Tan Moroccan Seasoning 1 oz bag $3.00
Chicken Bouillon Cubes $5.30
Preserved Lemons -jar $9.25
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