Chicken Tagine

Chicken Tagine
Photo by Photo and Styling: Colleen Duffley

Ingredients

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

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...

View full recipe at My Recipes

Comments

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 1/2 teaspoons salt-free Moroccan spice blend (such as The Spice Hunter)
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper
    • 2 teaspoons olive oil
    • +5 other ingredients
  • Chicken Tagine
    • 1/4 cup chopped fresh parsley
    • 1/2 cup low-salt chicken broth
    • 1 1/2 teaspoons fresh lemon juice
    • 4 cups hot cooked couscous
    • +11 other ingredients


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