Chicken Tagine

By Janet-2

Daniel Boulud's Chicken Tagine recipe

Ingredients

• Spice Mix:
• 3 tbsp. paprika
• 2 tsp. ground ginger or 1/2 tbsp. chopped fresh ginger
• 1 1/2 tsp. ground cinnamon
• 2 tsp. ground cumin
• 1 tsp. turmeric
• 1 tsp. ground coriander
• 3/4 tsp. ground allspice
• 1/4 tsp. cayenne
• Tagine:
• 3 tbsp. olive oil
• 6 whole chicken legs, split at the joint into thighs and drumsticks
• spice mix
• 1 white onion, cut into 6 wedges
• 5 cloves garlic, minced
• 1/2 head of cauliflower, cut into small florets
• 2 small carrots, peeled and cut into 1 inch pieces
• 3 roma tomatoes
• 1 tbsp. tomato paste
• pinch of saffron
• 5 cups of unsalted chicken stock
• 1/2 cup pitted green olives
• 1/4 cup golden raisins
• cilantro, chopped for garnish
• Peel from 1 lemon, minced

Preparation

Step 1

Mix the spices above together in a small bowl.

Preheat oven to 300 degrees F.

Preheat a large shallow saute pan over medium-high heat and add half the olive oil. Rub the chicken with 1/2 of the spice mix and sprinkle with salt. Sear chicken on all sides until golden brown, approx. 10 minutes. Remove chicken, set aside.

Turn off the heat but reserve the pan with the leftover oil and chicken fat.

In a 14"-16" tagine or Dutch oven set over medium heat, warm the remaining olive oil and add onions and garlic. Reduce the heat to just below medium and cook, stirring, for about 10 minutes.

While the onions cook, return the saute pan to medium-high heat and saute the cauliflower, carrots, and fennel, separately, until tender, seasoning each batch with salt to taste and adding it to the tagine. Once all the vegetables have been added, mix in the tomato paste, remaining spice mix, and saffron. Cook for 2 minutes, stirring gently.

Arrange the chicken on top of the vegetables in the tagine and cover with chicken stock. Bring to a simmer, cover and bake in oven for 20 minutes. Remove from the oven; add spinach, olives, raisins, and lemon peel. Return to the oven for another 15-20 minutes, until the chicken is cooked through and tender. Adjust the salt to taste.

Serve with couscous.