Photo: Chicken Tagine Recipe
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
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:
- 3 organic lemons, skin scrubbed well
- Kosher salt
- 4 peppercorns
- 1/2 lemon, juiced
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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By susu10
Houston, TX
on April 04, 2013
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After viewing this episode today, I noticed in the written recipe that it does not say to remove chicken from pot after browning it. Melissa did this on the episode and then cooked the onions, etc and deglazed the poot without the chicken in it. She then returned the chicken to he pot and added the chicken broth. I have made this dish several times and it is really good.
By cericks_11510370
Long Island City
on January 20, 2013
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I have to say this is an amazing and YUMMY recipe. Considering 80% of the dinners I make are Italian this is a welcomed flavor change. My finance loves it! I've never had the preserved lemon so I just add some fresh lemon juice at the end for some zing.
By Roz McMurray
Dunnellon, Fl
on December 28, 2012
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This dish was great. Hubby loves it too, it is a real keeper
Read all 28 reviews