Chicken Tagine with preserved lemons and olives
Rated 5.0 stars by 1 users
Category
Chicken
Servings
6
Prep Time
30 minutes
Cook Time
30 minutes
Ingredients
-
1 teaspoon paprika
-
1 teaspoon ground cumin
-
½ teaspoon coriander powder
-
½ teaspoon ground ginger
-
½ teaspoon saffron threads
-
¼ teaspoon cayenne pepper
-
¼ teaspoon ground cinnamon
-
1 lemon, zested and juiced
-
5 garlic cloves, minced
-
1 T. Olive oil
-
8 chicken thighs, bone in, skin on
-
Salt and pepper
-
1 large onion, cut into ¼ inch thick slices
-
2 T. Flour
-
3 cups broth, chicken or vegetable
-
2 preserved lemons (sold in speciality food shops or on-line)
-
2 large carrots, sliced into ½ inch coins
-
½ cup pitted and halved green olives
-
2 T. Chopped cilantro
-
2 T. Chopped parsley
Directions
Combine the spices in a small bowl set aside.
Zest lemon and combine zest with 2 minced garlic cloves. Set aside.
Season chicken pieces with salt and pepper.
Heat olive oil in tagine and add chicken. Brown chicken skin and turn chicken to cook other side. Once browned, transfer chicken to a large plate. When cool enough to handle, peel the skin and discard.
Reduce heat and add the onion to the tagine, stirring until the onions have browned slightly. Add the remaining three minced garlic cloves, the spice mixture and the flour. Stir until fragrant, about 30 seconds.
Add the 3 cups of broth and stir until the sauce thickens slightly, scraping the bottom of the pan to loosen any browned bits. Then add the chicken pieces, sliced preserved lemons, sliced carrots and the zest and garlic mixture. Stir to combine.
Reduce heat and simmer for 30 minutes.
Add the lemon juice and cook another 15 minutes.
At the end of cooking add the olives, chopped cilantro and chopped parsley.
Serve with prepared quinoa or couscous.
Leave a comment