Chicken Tagine

Chicken Tagine

Prep Time

10 Mins

Cook Time

45 Mins

Yield

Makes 3 to 4 servings

March 2010

RECIPE BY COASTAL LIVING

Ingredients

2 teaspoons ground ginger1 teaspoon turmeric1 teaspoon ground cinnamon1 chicken, cut into 8 pieces1/4 cup olive oil, divided2 onions, halved and sliced4 garlic cloves, chopped1/2 teaspoon salt1/2 teaspoon freshly ground pepper2 fresh parsley sprigs2 fresh cilantro sprigsPinch of saffron threads1/2 cup pitted Moroccan purple or kalamata olives2 to 4 wedges Preserved Lemons, cut into thin strips

How to Make It

Step 1

Combine first 3 ingredients. Sprinkle evenly on chicken; cover and chill until ready to cook.

Step 2

Heat 2 tablespoons olive oil in a large tagine or Dutch oven over medium-high heat. Brown chicken, in 2 batches, adding more oil if necessary. Return all chicken pieces to tagine, and top with onion and next 5 ingredients.

Step 3

Combine saffron and 3/4 cup water; pour over chicken. Bring to a boil. Reduce heat, cover, and simmer 30 minutes or until chicken is done, stirring halfway through cooking time.

Step 4

Stir in olives and Preserved Lemons; cook 5 minutes or until heated. Serve with hot cooked couscous, if desired.