Chicken Tagine

Look! I finally made it! Except the part where I forgot the couscous. And it was delicious!

And this is WHY you make the preserved lemons. (Among other reasons, of course. I’ll be searching out these reasons as time marches on, since I have a bunch more preserved lemons to use.) This is a fairly simple dish with a lot of interesting flavors. It IS best served over couscous, but I ended up serving mine with some random leftover pasta and it worked okay. The roommates liked this one, too; I got requests to make it again.

I will rarely tell anyone to be cautious about oversalting home-cooked food — there’s just so much less salt in what you make than there is in various processed food products, generally. This one is one to be careful with, though — well-seasoned chicken, lemons and olives will probably provide all the salt you need for this dish.

Chicken Tagine, adapted from Melissa D’Arabian

1-2 lbs. chicken pieces, bones in and skin on (I used drimsticks)
1 Tbsp. butter
2 Tbsp. olive oil
1 large onion, chopped
1 Tbsp. ginger, minced or grated
1/2 tsp. turmeric
1/2 tsp. cinnamon
3 cloves garlic, minced or grated
1/4 c. white wine*
1/4 c. chicken broth
1 preserved lemon, chopped fine
1/2 c. olives, crushed
large handful fresh flat-leaf parsley, chopped
small handful fresh cilantro, chopped
salt and pepper to taste

Dry the chicken and season well. Heat the oil and butter in a large pot (or a wok!) over medium-high heat. Once it’s nicely heated, add the chicken and brown on all sides. When the chicken’s brown, add the onion, ginger, turmeric and cinnamon, stirring it around until the onion is soft and getting translucent. Add the garlic and stir briskly for 30-60 seconds until it’s fragrant.

Deglaze with the white wine, scraping up all the delicious brown bits, and add the chicken broth. Bring it to a boil and drop the heat to low. Simmer for 45 minutes or until the chicken is cooked through. Chop the lemon, parsley and cilantro; crush the olives. When the chicken’s cooked, pull it and set it aside; stir in the lemon, olives and herbs and let it simmer for just a minute or two. Now is the time to taste for seasoning.

Serve chicken and sauce over couscous with great joy. Or not! Joy optional. It’s tasty though.

*My wine-on-hand secret is a bag of Two Buck Chuck slush in my freezer. It was originally ice cubes, but we lost power and it sort of half-ass melted. Now I get a heaping dry measure of wine slush instead of a wet measure of wine.


~ by iliadawry on 1 September 2012.

3 Responses to “Chicken Tagine”

  1. This looks really tasty. Thanks for sharing. Can’t wait to give this recipe a try.

  2. I’m so excited to try this recipe! 🙂 Thanks so much for the gorgeous gift of lemons. The wine tip is great too, I always buy the tiny bottles but just throwing the bottle in the freezer makes so much sense!

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