Tuesday, July 20, 2010

Chicken Tagine w/ Preserved Lemons and Olives

I bought my first tagine from The Spanish Table in Seattle.  It was terracotta and made in Spain.  I loved my tagine and made a lot of "non tagine" recipes in it, but also tried many Spanish, Greek, Indian and Moroccan dishes.  A tagine is a large, glazed, earthenware cooking pot with a tall, conical lid.  It is used to prepare delicious simmered dishes.

Today, I am sharing a recipe that I've tweeked a couple of times and think I have the perfect mixture of spices, flavors and textures.

I got the basic recipe from the book "moroccan cafe" - casual moroccan cooking at home by Elisa Vergne, but of course, added my changes.  I hope you like it.

3 chicken thighs
3 chicken drumsticks
3 teaspoons minced garlic
2 teaspoons minced ginger
2 tablespoons olive oil
salt and pepper
(mix above ingredients in plastic bag and refrigerate overnight)

1 large onion
4 tablespoons olive oil
3 tablespoons butter
1 teaspoon fresh minced turmeric
1/2 teaspoon dried ground turmeric
1 large cinnamon stick
1 teaspoon fresh minced ginger
1/2 teaspoon dried ground ginger
salt and pepper

In a tagine, heat oil, add butter.  When butter foams up add the onions, ginger, turmeric, cinnamon and salt.  Cook for 1 minute and add pepper (about 1 teaspoon).

Take onions out.  Place room temperature chicken in tagine, cook for a minute, turn to cover with the sauce, and brown on both sides over medium high heat.

4 cloves of roasted garlic

1/4 cup fresh chopped finely parsley
1/2 cup fresh chopped finely cilantro

1 cup of water

Add onions back, then garlic, parsley, and cilantro.  Add water and mix thoroughly, bring to a boil, cover and simmer for 30 minutes over low heat.

Remove the chicken.

1/2 cup grape tomatoes cut in half
2 tablespoons almond butter
3 small preserved lemons cut in quarters
1/2 cup olives (kalamata & green)

Reduce the sauce for 2 minutes, then add tomatoes, preserved lemons and olives, cook for another minute.  Add chicken to sauce.  Cook for another 4 minutes.

Serve with quinoa and sauteed kale.

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