Recipes » Chicken » Chicken Tagine with preserved Lemons

Ingredients

• Recipe courtesy Tyler Florence
•  
• LOTS OF SPICES (MORE)
• 1 cinnamon stick
• 1 teaspoon whole black peppercorns
• 1 teaspoon cumin seeds
• 1 teaspoon sweet or hot paprika
• 1 teaspoon red pepper flakes
• 1/4 teaspoon whole cloves
• 6 tbsp evoo, plus more for frying
• 4 cloves garlic, sliced
• 1 teaspoon chopped fresh ginger
• 1 handful fresh cilantro leaves, chopped
• 2 bay leaves
• 1 large pinch saffron
• 1 (3 1/2 to 4 pound) chicken, cut into 10 pieces (DOUBLE OR SO)
• Kosher salt and freshly ground black pepper
• 1 medium onion, coarsely chopped
• 1 preserved lemon: see recipe HERE
• 1/2 cup cracked green olives
• 1 cup chicken stock (OR MORE)
•  
• Couscous with Apricots: (DOUBLE)
• 1 1/2 cups couscous
• 2 cups hot chicken stock
• 10 dried apricots, chopped, (or cranberries, almonds, pomegranate seeds)
• 2 scallions, sliced thin, green parts only
• 1 orange, juiced
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 2 tablespoons chopped parsley leaves

Preparation

Skillet: medium heat, toast the cinnamon, peppercorns, cumin, paprika, red pepper flakes, and cloves til smoking. Remove and grind in mortar and pesltle.

Bowl: add the oil, spice mix, garlic, ginger, (Mortar and pestle), cilantro, bay leaves and saffron. Mix to a paste. Add chicken, rubbing the marinade over all the pieces. Cover and refrigerate for 2 hours or overnight.

Remove the chicken from the marinade and reserve marinade. Pat chicken dry and season with salt and pepper.

Tagine or casserole: medium high heat add 2 tbsp. oil. Add chicken and lightly brown on both sides, 5 minutes. Add onions and cook until just starting to brown, about 3 minutes.

Rinse preserved lemon well. Scoop out flesh and discard; cut peel into strips and add to pan. Add reserved marinade, olives, and chicken stock. Cover and cook over medium low heat for 30 to 35 minutes, or until chicken is cooked through.

Discard bay leaf. Taste juices and adjust seasoning.

COUSCOUS
Put the couscous in a medium bowl; pour the hot stock over it and stir to combine. Cover and let sit for 10 to 15 minutes. Uncover and fluff with a fork. Add the apricots, scallions, and orange juice; drizzle with olive oil and season with salt and pepper. Toss gently to combine. Garnish with chopped parsley.