Photo: Chicken Tagine with Green Olives and Preserved Lemon Recipe
Ingredients
- 1 cinnamon stick
- 1 teaspoon whole black peppercorns
- 1 teaspoon cumin seeds
- 1 teaspoon sweet or hot paprika
- 1 teaspoon red pepper flakes
- 1/4 teaspoon whole cloves
- 3 tablespoons extra-virgin olive oil, plus more for frying
- 4 cloves garlic, sliced
- 1 teaspoon chopped fresh ginger
- 1 handful fresh cilantro leaves, chopped
- 2 bay leaves
- 1 large pinch saffron
- 1 (3 1/2 to 4 pound) free-range chicken, cut into 10 pieces
- Kosher salt and freshly ground black pepper
- 1 medium onion, coarsely chopped
- 1 preserved lemon, recipe follows
- 1/2 cup cracked green olives
- 1 cup chicken stock
- Couscous with Apricots, recipe follows
Directions
In a skillet over medium heat, toast the cinnamon, peppercorns, cumin, paprika, red pepper flakes, and cloves until they start to smoke. Remove from the heat and grind in a spice grinder.
In a bowl large enough to accommodate the chicken, add the oil, spice mix, garlic, ginger, cilantro, bay leaves and saffron. Mix to a paste. Add chicken, rubbing the marinade over all the pieces. Cover and refrigerate for 2 hours or overnight.
Remove the chicken from the marinade and reserve marinade. Pat chicken dry and season with salt and pepper. In a tagine or large casserole over medium high heat add 2 tablespoons olive oil. Put in chicken pieces and lightly brown on both sides, about 5 minutes. Add onions and cook until just starting to brown, about 3 minutes. Rinse preserved lemon well. Scoop out flesh and discard; cut peel into strips and add to pan. Add reserved marinade, olives, and chicken stock. Cover tightly and cook over medium low heat for 30 to 35 minutes, or until chicken is cooked through. Remove bay leaf and discard. Taste juices and adjust seasoning. Place chicken on a warm platter. Spoon juices with the preserved lemon, olives, and onions over chicken and serve accompanied by Couscous with Apricots.
Preserved Lemons:
- 6 to 8 lemons, unwaxed
- 2 cups kosher salt
Wash lemons well and dry them. Cut 4 lemons into quarters from the top, being careful not to cut all the way through. Pack salt generously into the cuts and place lemon into a sterilized glass pint jar. Continue procedure, packing the lemons into the jar as tightly as possible. Squeeze juice from remaining lemons. Add another 2 tablespoons of salt to the jar and top off with the lemon juice, make sure the lemons are completely covered. Close the jar with a non-metallic lid and set aside in a cool, dark place or the refrigerator for one month. Preserved lemons will keep for 1 year. Refrigerate after opening.
Yield: about 4 lemons
Prep Time: 20 minutes
Cook Time: none
Inactive Prep Time: 1 month
Couscous with Apricots:
- 1 1/2 cups couscous
- 2 cups hot chicken stock
- 10 dried apricots, chopped
- 2 scallions, sliced thin, green parts only
- 1 orange, juiced
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 tablespoons chopped fresh parsley leaves, for garnish
Put the couscous in a medium bowl; pour the hot stock over it and stir to combine. Cover and let sit for 10 to 15 minutes. Uncover and fluff with a fork. Add the apricots, scallions, and orange juice; drizzle with olive oil and season with salt and pepper. Toss gently to combine. Garnish with chopped parsley.
Yield: 4 to 6 servings
Prep Time: 10 minutes
Inactive Prep Time: 15 minutes
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Newest Ratings and Reviews
Read all 19 reviews
By Smartyrosa
on December 14, 2011
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Very flavorful and quite easy to prepare. Family and guests loved it.
By riddlebob_4739273
Atlanta, GA
on March 04, 2011
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Fantastic! Marinated chicken overnight and was awesome!! Will definitely make again.
By Ashley Brown
Edmond, Oklahoma
on February 09, 2011
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Delightful! The guests I served this to literally swooned. We did not find it the least bit too spicy and I really did not change a thing expect....My journy to tagine began when I bought one. Williams Sonoma has one right now that is so gorgeous, I could not resist. I assumed tagines are a standard size so I wondered when every recipe I found, including this one, called for an entire chicken. I was not very surprised when I got to cooking that only half the pieces (5 fit in the tagine. I opted to buy all thighs which worked great because they are kind of triangular in shape and they fit in the tagine like little pieces of pie. No worres I had 5 pieces left over to make a few nights later. I served with Cous Cous with dried apricots, pistachios, scallions, mint, clilantro and orange zest, Indian Raita and several other Mediterranian salads. One of my top 5 meals of all time!
Read all 19 reviews