{"id":864,"date":"2010-01-29T16:43:48","date_gmt":"2010-01-29T23:43:48","guid":{"rendered":"http:\/\/pwoodford.net\/cookblog\/?p=864"},"modified":"2021-03-03T15:01:23","modified_gmt":"2021-03-03T22:01:23","slug":"ditalinis-rotten-chicken","status":"publish","type":"post","link":"https:\/\/pwoodford.net\/cookblog\/?p=864","title":{"rendered":"Ditalini\u2019s Chicken Tajine (Rotten Chicken)"},"content":{"rendered":"

The proper name is Chicken Tajine, but Ditalini has always called it Rotten Chicken, and that’s what kids and company ask for when they want a special dinner. We call it that because it’s prepared with preserved lemons<\/a>, which soften the meat to the point where the chicken literally falls apart when cooked. Which is how it’s supposed to be; it’s a Moroccan dish meant to be served with couscous and eaten with the fingers.<\/p>\n

Ditalini learned the basic recipe years ago from a friend, and I’m going to lay it out just as it’s written: ancient and stained (well, okay, I can’t duplicate that), geared to serve twelve (six chickens in all). Ditalini normally serves six with two chickens; last night we served three with one chicken and there’s some left over. You’ll have to size the recipe down depending on the number of chickens you plan to cook, as we do.<\/p>\n

Note: you should use a tajine pot<\/a> for cooking but a heavy enameled covered pot does well too. Serve with couscous if you prefer; we like it with saffron rice and boiled carrots.<\/p>\n

Ditalini’s recipe? Here it is:
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Chicken Tajine<\/h3>