Chicken Tagine with Pickled Lemons and Olives Recipe

Ingredients

1 whole chicken cut up into 6-8 pieces, plus a couple extra
drumsticks, keep bone and skin on
salt and pepper to taste
4 tablespoons extra virgin olive oil
2 large onions, finely chopped
1 large pinch of saffron
1/2 cup currants
4 cloves of garlic, crushed
2 tablespoons freshly grated ginger
1 teaspoon cinnamon
Juice of 1 lemon
1 teaspoon harissa
3 pieces of preserved lemon, chopped
couple handfuls of green olives, pitted
2 cups water
1 handful of freshly chopped parsley
1 handful of freshly chopped cilantro

Preparation

Step 1

Get a heavy-bottom pot heating (preferably a dutch oven) or use a slow cooker.
Place in 2 tablespoons of extra virgin olive oil. Season the chicken on all sides with salt and pepper. Sear the chicken to get a golden color. Remove the chicken and set aside. Pour the rest of the olive oil in. Place in the onions, garlic and saffron. Saute until the onions are translucent and have released some of their flavors.

Place the chicken back in with the fresh ginger, cinnamon, harissa, juice of 1 lemon, and the 2 cups of water. Mix together and bring to a boil. Turn down the heat to medium and cover. Let the chicken simmer for 12-15 minutes until the chicken breast is done. Remove the chicken breast and continue simmering on low for another 20-25 minutes, until the sauce has thickened and the chicken is tender and falling off the bone. Place back in the chicken breast with the preserved lemons, olives, currants cilantro and parsley.

Simmer on high with lid off. You want the sauce to have thickened and lightly coat the chicken around 5-10 minutes. Serve with couscous and garnish with more freshly chopped parsley. This dish is so simple yet so flavorful and delicious. Perfect meal any night of the week.

Couscous

Ingredients
1 1/2 cups couscous
2 cups low sodium chicken stock
4 tablespoons unsalted butter
1/4 teaspoon cinnamon
1/4 cup roughly chopped pistachios
1/2 cup roughly chopped toasted almonds salt and pepper to taste

Directions
Bring the chicken stock to a boil. Pour the chicken stock on top of the couscous and cover, letting it steam for 5 minutes. Uncover and fluff with fork. Add in the butter, cinnamon, pistachios, almonds and salt and pepper to taste.
Fluff with a fork until the butter has melted. Serve with the hot chicken tagine. Bon appetit!

Moroccan Green Tea with Mint

Ingredients
1 tablespoon of Chinese green tea (Gunpowder tea)
6 cups of water
1 handful of spearmint or mint
Sugar to taste

Directions
Boil the water then add in the green tea, mint and sugar. Let infuse. Bring back to boil and pour into cup.

Recipes courtesy of Eden Grinshpan.