Chicken Tagine with Green Olives and Preserved Lemon

Ingredients

  • 1 cinnamon stick
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon cumin seeds
  • 1 teaspoon sweet or hot paprika
  • 1 teaspoon red pepper flakes
  • ¼ teaspoon whole cloves
  • 3 tablespoons extra-virgin olive oil, plus more for frying
  • + 12 more ingredients
    • 4 cloves garlic, sliced
    • 1 teaspoon chopped fresh ginger
    • 1 handful fresh cilantro leaves, chopped
    • 2 bay leaves
    • 1 large pinch saffron
    • 1 (3 ½ to 4 pound) free-range chicken, cut into 10 pieces
    • Kosher salt and freshly ground black pepper
    • 1 medium onion, coarsely chopped
    • 1 preserved lemon, recipe follows
    • ½ cup cracked green olives
    • 1 cup chicken stock
    • Couscous with Apricots, recipe follows

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 l...

View full recipe at SpringPad

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