Chicken Tagine with Preserved Lemon and Olives

Chicken Tagine with Preserved Lemon and Olives
Chicken Tagine with Preserved Lemon and Olives

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/4

    cup olive oil, plus 2 tablespoons

  • 1

    teaspoon cumin

  • 1

    teaspoon coriander

  • 1

    teaspoon sweet paprika

  • 1/4

    teaspoon red pepper flakes

  • 1/2

    teaspoon saffron threads or powder

  • 1/2

    teaspoon cinnamon

  • 1/4

    teaspoon ground cloves

  • 1/4

    teaspoon ground ginger

  • 1

    (4 pound) chicken, cut into 8 pieces

  • 2

    onions, thinly sliced

  • 1

    garlic clove, minced

  • 1

    preserved lemon peel, sliced

  • 1/2

    cup green olives, pitted

  • 1 1/2

    cups chicken stock

  • 1/4

    teaspoon freshly ground black pepper

  • 2

    tablespoons fresh cilantro, minced

  • 2

    tablespoons fresh flat-leaf parsley, minced

  • Juice of 1/2 lemon

  • Instant couscous (for serving)

Directions

In a large bowl, combine 1/4 cup olive oil, cumin, coriander, paprika, red pepper flakes, saffron, cinnamon, cloves, and ginger. Season chicken with salt and pepper and add to marinade. Stir until marinade covers each piece. Refrigerate 2 hours and up to overnight. Remove chicken from marinade and pat dry. Reserve marinade. Heat remaining 2 tablespoons olive oil in a tagine or a large Dutch oven. Place chicken skin side down and brown 4 to 5 minutes. Turn and brown an additional 3 to 4 minutes. Remove chicken and reserve on a plate. Add onions and garlic and sautntil tender, about 5 minutes. Add reserved marinade and chicken, lemon peel, green olives, stock and pepper. Bring to a low boil and reduce heat to a simmer. Cover and cook 45 minutes. Stir in cilantro, parsley, and lemon juice. Serve over couscous. Tagine: Any of various Moroccan stews featuring meat or poultry gently simmered with vegetables, olives, preserved lemons, garlic and spices like cinnamon, cumin, ginger, pepper, saffron and turmeric. Tagines are often served with couscous. (Source: "Food Lover's Companion")

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