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Marie-Clare Cooks

September 2011

Moroccan Chicken Tagine

This recipe serves 4-6

A little spice and a lot of comfort - serve with rice or couscous

Ingredients  

8 chicken thighs
6 cloves garlic, peeled and finely chopped
1 teaspoon ground cumin
1 teaspoon ground ginger
½ teaspoon sweet paprika
1 tablespoon sea salt
½ teaspoon freshly ground black pepper
1 large Spanish onion, grated
2 tablespoons light olive oil or vegetable oil
1-2 preserved lemons - sliced
½ teaspoon powdered turmeric and 4 strands saffron 
Handful of green olives 
Handful of flat parsley, roughly chopped 
Handful of fresh coriander, chopped

Method: 

In a large bowl, mix the garlic, cumin, ginger, paprika, salt and pepper, half of the grated onion, and the oil.

Rinse the preserved lemons, and remove the pulp. Keep the lemon peel for later use.

Add the lemon pulp to the mixing bowl. Add the chicken. Mix everything together and place in a large plastic bag to marinate overnight.

In a large cast iron pot, place the chicken and marinade; add the rest of the grated onion, the powdered saffron and fry until the skin is golden and crisp. Once all the chicken pieces have been seared, add 1½ cups of water and bring to a boil over high heat. Turn down to a simmer and cook partially covered for 30 minutes.

Remove the cover, stir the chicken and continue to simmer for another 15 minutes or until the chicken is tender.

Remove the chicken to a serving dish and cover with foil to keep warm. Keep sauce on stove and begin to reduce.

Slice the preserved lemon peel into thin slices and add to the sauce along with the olives, parsley and coriander. Reduce until the sauce is just a little thick. This shouldn't take more than 5 minutes.Uncover the chicken, pour sauce over chicken and serve.

Bon appetit!