Chicken Tagine with Olive and Preserved Lemons
A warm your belly dish that fills your home with a wonderful aroma
Equipment
- Tagine
- Frying pan
Ingredients
- 5 cloves garlic finely chopped
- ¼ teaspoon saffron threads pulverized or steeped in water as we did
- ½ teaspoon ground Ginger
- 1 teaspoon sweet paprika
- ½ teaspoon cumin
- ½ teaspoon turmeric
- Kosher salt and black pepper
- 4 chicken thighs or you can cut up a whole chicken and use all the pieces
- 2 Tablespoons extra virgin olive oil
- 3 medium onions sliced thin
- 1 cinnamon stick we didn't do this, this time around
- 8 green olives pitted and halved
- 8 kalamata Olives pitted and halved, we didn't have on hand
- 1 large preserved lemon quartered, pulp removed and thinly sliced
- 1 cup chicken stock
- ½ lemon juiced
- 1 Tablespoon fresh parsley chopped for garnish
Instructions
- Mix garlic, saffron, ginger, paprika, cumin and turmeric together plus a 1/2 teaspoon Kosher salt. Add pepper to taste. Rub chicken with mixture, cover, refrigerate and marinate 3 hours to overnight
- Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to platter. Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned. Transfer to tagine, if you are using one, or leave in skillet. If using add the cinnamon stick
- Put chicken on onions. Scatter with olives. Quarter the lemons, remove pulp and cut skin in strips. Scatter over chicken. Mix stock with the lemon juice. Pour over chicken.
- Cover tagine or skillet. Place over low heat, and cook about 30 minutes, until chicken is done. Scatter parsley on top, and serve