CHICKEN TAGINE

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CHICKEN TAGINE

Prep time

3 Hour

Cook time

30 Min

Total time

3 H & 30 M

Ingredients

Moroccan spice blend:

• 1 tsp turmeric
• 1 tsp ginger
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp salt and pepper (preserved lemons are salty)
• 2 tsp paprika

Chicken:

• 2 preserved lemons
• 2 1/2 pounds chicken thighs and drums
• 5 cloves garlic, chopped
• 1/4 cup parsley, rough chopped
• 1/4 cup cilantro, rough chopped
• 1/4 tsp saffron in ¼ cup warm water
• 2-3 Tbsp olive oil
• 1/4 cup harissa
• 1 large onion
• 1/2 the amount of spices from the marinade
• 10-20 pitted green olives
• Juice of 1 lemon

Instructions

1. In a small bowl, combine Moroccan spice blend and set aside.
2. Seep saffron in warm water. Set aside.
3. Quarter the lemons with sharp knife. Deseed, finely chop, and place in medium sized mixing bowl, then add garlic, parsley, cilantro, 1/2 of the Moroccan spice blend, saffron-steeped water, olive oil and harissa. Fully combine all ingredients. Then into mixture, add chicken. Fully coat, cover, refrigerate for 3-4 hours to marinade.
4. You can use a traditional tagine pot, or alternatively use a heavy skillet. Heat oil in heavy pot or skillet. Add onion, the last half of Moroccan spice blend, and sweat for 10-15 minutes. Add chicken. Place lid on top. Cook on low heat for 10 minutes on medium heat. Then uncover, scatter with olives, then lemon juice. Continue to cook on low for 10 minutes.

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