Chicken Tagine

Total Time:
1 hr 15 min
Prep:
15 min
Cook:
1 hr

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 pounds chicken thighs and drumsticks
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 tablespoon fresh ginger, minced
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground cinnamon
  • 3 cloves garlic, pressed
  • 1/4 cup wine
  • 1/4 cup chicken broth
  • 1 Confit lemon, chopped, recipe follows
  • 1/2 cup gently crushed briny olives
  • 1/4 cup chopped fresh flat-leaf parsley
  • 3 tablespoons finely chopped fresh cilantro
  • Couscous, for serving
  • Lemon Confit:
  • 3 organic lemons, skin scrubbed well
  • Kosher salt
  • 4 peppercorns
  • 1/2 lemon, juiced
Directions
  • Pat the chicken dry, and season well with salt and pepper.

  • Heat the butter and olive oil in a Dutch oven over medium-high heat, and brown the chicken on all sides. Add the onion, ginger, turmeric, cinnamon, and cook until onion is translucent, about 3 minutes. Season with salt and pepper, and add the garlic and stir for a minute. Increase heat and deglaze with wine, stirring, and allowing it to bubble. Add the broth and bring to a boil. Lower the heat, and cover and simmer gently for 45 minutes, then remove the chicken and set aside.

  • To the sauce, add the lemon, olives, parsley, and cilantro and then return the chicken to the pot. Heat for 5 more minutes and serve over couscous.

Lemon Confit:
  • Place the lemons, 2 to 3 tablespoons salt, peppercorns, and lemon juice in a quart jar and cover with water. Store chilled for 3 weeks.


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    This recipe is featured in:

    Healthy Eating on a Budget