Chicken Tagine

Photo and Styling: Colleen Duffley

Recipe from

Recipe Time

Prep: 10 Minutes
Cook: 45 Minutes

Ingredients

2 teaspoons ground ginger
1 teaspoon turmeric
1 teaspoon ground cinnamon
1 chicken, cut into 8 pieces
1/4 cup olive oil, divided
2 onions, halved and sliced
4 garlic cloves, chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 fresh parsley sprigs
2 fresh cilantro sprigs
Pinch of saffron threads
1/2 cup pitted Moroccan purple or kalamata olives

Preparation

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

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.

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.

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

Note:

March 2010