Chicken Tagine With Green Olives And Preserved Lemon Recipe - Cooking Index
Chicken Tagine With Green Olives And Preserved Lemon Recipe - Cooking Index
| 1 | Cinnamon stick | |
| 1 teaspoon | 5ml | Whole black peppercorns |
| 1 teaspoon | 5ml | Cumin seeds |
| 1 teaspoon | 5ml | Sweet or hot paprika |
| 1 teaspoon | 5ml | Red pepper flakes |
| 1/4 teaspoon | 1.3ml | Whole cloves |
| 3 tablespoons | 45ml | Extra-virgin olive oil - plus |
| More for frying | ||
| 4 | Garlic cloves - sliced | |
| 1 teaspoon | 5ml | Chopped fresh ginger |
| 1 | Handful fresh cilantro leaves - chopped | |
| 2 | Bay leaves | |
| 1 | Pinch saffron (large) | |
| 1 | Free-range chicken - (3 1/2 to 4 lbs) - cut 10 pieces | |
| Kosher salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 | Onion - coarsely chopped (medium) | |
| 1 | Preserved Lemon - (see recipe) | |
| 1/2 cup | 118ml | Cracked green olives |
| 1 cup | 237ml | Chicken stock |
| Couscous With Apricots - (see recipe) |
In a skillet over medium heat, toast the cinnamon, peppercorns, cumin, paprika, red pepper flakes, and cloves until they start to smoke. Remove from the heat and grind in a spice grinder.
In a bowl large enough to accommodate the chicken, add the oil, spice mix, garlic, ginger, 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. In a tagine or large casserole over medium-high heat add 2 tablespoons olive oil. Put in chicken pieces and lightly brown on both sides, about 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 tightly and cook over medium-low heat for 30 to 35 minutes, or until chicken is cooked through. Remove bay leaf and discard. Taste juices and adjust seasoning.
Place chicken on a warm platter. Spoon juices with the preserved lemon, olives, and onions over chicken and serve accompanied by Couscous With Apricots.
This recipe yields 4 to 6 servings.
Source:
FOOD 911 with Tyler Florence - (Show # FO-1E03) - from the TV FOOD NETWORK
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