Chicken Tagine

Photo by Photo and Styling: Colleen Duffley

Ingredients

2 onions, halved and sliced
4 garlic cloves, chopped
½ teaspoon freshly ground pepper
2 fresh parsley sprigs
Pinch of saffron threads
½ cup pitted Moroccan purple or kalamata olives
2 teaspoons ground ginger
+ 7 more ingredients
- 1 teaspoon ground cinnamon
- 1 chicken, cut into 8 pieces
- ¼ cup olive oil, divided
- ½ teaspoon salt
- 2 fresh cilantro sprigs
- 2 to 4 wedges Preserved Lemons, cut into thin strips
- 1 teaspoon turmeric

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 onio...

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Variations on Chicken Tagine

Chicken Tagine
- 1 T olive oil
- 6 to 7 chicken thighs, boneless and skinless, cut into 2-inch chunks
- 2 T all-purpose flour
- 1 medium onion, coarsely chopped
- +8 other ingredients
Chicken Tagine
- 3/4 cup uncooked couscous
- 1 (14.5-ounce) can diced tomatoes with garlic and onion, undrained
- +7 other ingredients
Chicken Tagine
- 1/4 cup chopped fresh parsley
- 4 cups hot cooked couscous
- Cilantro sprigs (optional)
- 2 chicken thighs (about 1/2 pound), skinned
- +11 other ingredients