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Chicken Tagine

dclarkabal
A warm feeling dish with great flavors - comes together quickly
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Ingredients
  

  • 3 tablespoons extra-virgin olive oil
  • 1 medium yellow onion diced
  • 1 tablespoon fresh ginger minced, or from a tube/bottle
  • 4 cloves garlic minced
  • 2 teaspoons ground turmeric
  • 1 teaspoon black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/2 preserved lemon peel finely chopped
  • 8 pitted Medjool dates chopped
  • 1/2 cup brown lentils
  • 4 cups chicken stock
  • 2 teaspoons kosher salt
  • 1 pinch saffron
  • 1 cup Castelvetrano olives pitted
  • 1 15 ounce garbanzo beans drained and rinsed, we used great northern beans
  • 3-4 pounds chicken, boneless thighs or breasts store bought or salt and pepper some chicken breasts and bake in the oven
  • 1/4 cup chopped fresh parsley leaves chopped for garnish

Instructions
 

  • If you are cooking boneless chicken breast; pre-heat oven to 350'F season it liberally with salt and pepper. Place on a sheet pan and bake for 30-40 minutes. Once cooked through roughly chop.
    If you are using a rotisserie chicken you can shred it while everything else is cooking.
  • In a medium Dutch oven or a heavy bottomed pot over medium-high heat, add the olive oil, Add the onion and a pinch of salt, cook while stirring for a couple of minutes. Add the ginger and garlic and cook for another minute. Stir in the turmeric, black pepper and cinnamon and cook for 30 seconds. Stir in the preserved lemon, dates and lentils. Add the stock and the salt and saffron. Bring to a boil. Cover the skillet and cook, stirring occasionally, until the lentils are cooked through. About 25 minutes.
  • Stir in the chicken, either shredded or roughly chopped let sit for 5 minutes to meld. Serve from the pot or transfer to a serving dish. Garnish with fresh parsley.