Chicken Tagine
Servings: 4 servings
Ingredients
- 4 chicken drumsticks and 4 chicken thighs
- 4 cloves garlic minced
- 1 preserved lemon *can make yourself* or purchase online pulp separated from peel
- 2 tablespoons chopped parsley plus an extra 1 tsp for garnishing
- 2 tablespoons chopped cilantro plus an extra 1 tsp for garnishing
- 3 tablespoons fresh lemon juice
- 2 teaspoons sweet paprika
- 2 teaspoons fresh minced ginger or 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 1/2 teaspoon ground coriander
- 1 pinch saffron threads
- 3 tablespoons olive oil
- 2 small red onions finely sliced or 1 large one
- 3/4 cup low sodium chicken broth
- half cup green olives
- 1 teaspoon ghee or butter
- 1 teaspoon salt
- fresh ground pepper
- Optional Harissa paste for serving on the side
Instructions
- Begin by first removing the fat off the chicken then wash it and set aside.
- Now, let's make the marinate. In a large bowl add the garlic, the pulp of the preserved lemon, parsley, cilantro, 2 TSPS lemon juice, paprika, ginger, cumin, turmeric, coriander, saffron threads. Mix it altogether. Rub the chicken with marinate making sure you massage the chicken and spread the marinade all over it evenly.
- Turn on the fire on low and heat up the tagine pot, making sure to place a heat diffuser underneath, otherwise the clay pot will crack, or use a dutch oven or a large heavy skillet. Heat up the oil and start to cook the onions on a medium fire until they are soft and translucent, about 6 minutes. Arrange the chicken on top of the onions and let it cook for about 3 minutes. Turn once. Cook for another 3 minutes. Add the chicken broth and bring it to a boil. Cover the pot
- Cover the tagine pot and let it cook for 30 minutes. Turn the chicken over and cook for another 20 minutes. Add the chopped preserved lemon peel and the olives. Stir it. Cook for another 10 minutes. Sprinkle some cilantro and parsley on it and serve it with couscous or bread.
- Do not add salt until the end as the chicken and the preserved lemon is already salty.