Tuesday, August 30, 2011

Iggy's Chicken Tagine

6 cloves garlic, peeled and finely chopped
1 teaspoon ground cumin
1 teaspoon ground ginger
1/2 teaspoon sweet paprika
1 T kosher or sea salt
1/2 teaspoon freshly ground black pepper
1 large Spanish onion, grated (about 1 cup)
2 T canola, grapeseed or olive oil (not a heavy olive oil)
1 to 2 preserved lemons, depending on size
8 chicken thighs, with bone and skin
stems from the parsley and cilantro, tied with twine
1/4 teaspoon powdered saffron or 1/4 teaspoon powdered turmeric and 4 strands saffron
1 cup pitted green Moroccan or Greek olives
1/2 bunch Italian parsley, about 1/4 cup chopped
1/2 bunch cilantro, about 1/4 cup chopped

Preparing the tagine:
In a large bowl, mix the garlic, cumin, ginger, paprika, salt and pepper, 1/2 cup grated onion, and the oil.

Rinse the preserved lemons, and remove the pulp. Set aside the lemon peel for finishing the sauce. Add the lemon pulp to the mixing bowl. Add the chicken. Mix everything together and place in a large plastic bag to marinate overnight in the refrigerator for up to twenty-four hours.

In a large Dutch oven or casserole, place the chicken and marinade; add the stems of the parsley and cilantro, the rest of the grated onion, the powdered saffron and 1 1/2 cups water. Bring to a boil over high heat, turn down to a simmer and cook, partially covered, for 30 minutes.

Remove the cover, stir the chicken and continue to simmer for another 15 minutes or until the chicken is tender.

Remove the chicken to a serving dish and cover with foil to keep warm. Keep sauce on stove and begin to reduce.

Slice the preserved lemon peel into thin slices and add to the sauce along with the olives, parsley and cilantro. Reduce until the sauce is just a little thick (about 5 minutes).

Uncover the chicken and remove the skin from the chicken. Pour sauce over chicken and serve with pitas or flatbread.

Serves 4


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