Chicken Tagine With Green Olives & Preserved Lemon |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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Based on a recipe from The Best of Clay Pot Cooking by Dana Jacobi. Dana says, “If you can, make this dish as Moroccan women have for centuries, in the cone-topped clay cooker that gives it its name – otherwise a Dutch oven works well.” Ingredients:
8 skinless chicken thighs (large thighs are recommended) |
3/4 cup onion, finely chopped |
1/2 cup fresh cilantro, finely chopped |
1/2 cup italian parsley, finely chopped |
2 garlic cloves, minced |
1 teaspoon ground cumin |
1 teaspoon ground ginger |
1 teaspoon sweet paprika |
1/2 teaspoon black pepper |
1/4 teaspoon saffron, crushed |
2 cups green olives (such as greek ionian or nafplion) |
1/2 preserved lemon, chopped (or lemon juice to taste) |
1 lemon, juice of |
salt |
black pepper |
Directions:
1. In a medium-sized tagine or Dutch oven, arrange chicken thighs in a single layer.
2. Sprinkle the onion, cilantro, parsley, garlic, cumin, ginger, paprika, 1/2 teaspoon of the pepper, and saffron over the chicken.
3. Add 2 cups of water and cover.
4. If using a tagine, set it on a flame-tamer over medium heat.
5. If using a Dutch oven, set it over medium-high heat (you will not need the flame-tamer).
6. Bring to a boil.
7. Reduce heat and simmer gently for 30 minutes.
8. Meanwhile, pit each olive by placing on a cutting board and smashing firmly with the flat side of a heavy knife. Discard pit.
9. Add the olives, preserved lemon, and lemon juice to the tagine and cook 20 minutes more, until the chicken meat is falling off the bones.
10. Season with salt and pepper to taste.
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