Sunday, April 22, 2012

Chicken and Olives Tagine

Ingredients: 2 pounds chicken thighs and drumsticks kosher salt and freshly ground black pepper 1 T butter 2 T olive oil 1 onion, chopped 1 T fresh ginger, minced 1/2 teaspoon turmeric 1/2 teaspoon ground cinnamon 3 cloves garlic, pressed 1/4 cup wine 1/4 cup chicken broth 1 confit lemon, chopped, or preserved lemons 1/2 cup gently crushed briny olives 1/4 cup chopped fresh flatleaf parsley 3 T finely chopped fresh cilantro Optional: almonds, chick peas, currants couscous, for serving * * * * * Ingredients for lemon confit: 3 organic lemons, skin scrubbed well kosher salt 4 peppercorns 1/2 lemon, juiced Preparing the chicken: Pat the chicken dry, and season well with salt and pepper. Heat the butter and olive oil in a Dutch oven over medium-high heat, and brown the chicken on all sides. Add the onion, ginger, turmeric, cinnamon, and cook until onion is translucent, about 3 minutes. Season with salt and pepper, and add the garlic and stir for a minute. Increase heat and deglaze with wine, stirring, and allowing it to bubble. Add the broth and bring to a boil. Lower the heat, and cover and simmer gently for 45 minutes, then remove the chicken and set aside. To the sauce, add the lemon, olives, parsley, and cilantro and then return the chicken to the pot. Heat for 5 more minutes and serve over couscous * * * * * Preparing the lemon confit: Place the lemons, 2 to 3 tablespoons salt, peppercorns, and lemon juice in a quart jar and cover with water. Store chilled for 3 weeks. Serves 4


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