Chicken Tagine

Chicken Tagine
Photo by Photo and Styling: Colleen Duffley

Ingredients

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

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
    • 1 (16-ounce) can chickpeas (garbanzo beans), rinsed and drained
    • Chopped fresh mint (optional)
    • 3/4 cup uncooked couscous
    • +6 other ingredients
  • Chicken Tagine
    • 1/2 cup low-salt chicken broth
    • 1 1/2 teaspoons fresh lemon juice
    • 4 cups hot cooked couscous
    • Cilantro sprigs (optional)
    • +11 other ingredients


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