Tagine chicken with olives and preserved chicken

Name: Tagine chicken with olives and preserved chicken
Total time: 2100 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 pounds chicken thighs bone in and skin on; Chicken Marinade; 2-3 garlic cloves grated; 2 tablespoons olive oil; 1 tablespoon liquid saffron or pinch of saffron threads; 1 teaspoon paprika; 1 teaspoon turmeric; 1/2 teaspoon coriander; 1/2 teaspoon cinnamon; 1 preserved lemon seeds removed and chopped finely; 1 cup chicken stock; 1-2 tablespoons preserved lemon juice; 1 tablespoon olive oil for drizzling; 1 small red onion sliced thin; 2 carrots sliced thin; 1-2 garlic cloves chopped finely; 1/2 teaspoon turmeric; 1 cup whole castelveltrano olives (green manzanilla olives and/or kalamata olives.); 1/2 cup dried apricots roughly chopped (can use other dried tart fruit); 1 preserved lemon sliced thin for garnish; Parsley chopped for garnish

Katatonickat @katatonickat

Canada

Decided I will try this recipe next. It uses a cast iron pan so I will use my tagine, turn the heat low and let it simmer until dinner time. I think it was tasty but not spicy enough for me.

Katatonickat @katatonickat

Canada

Decided I will try this recipe next. It uses a cast iron pan so I will use my tagine, turn the heat low and let it simmer until dinner time. I think it was tasty but not spicy enough for me.

Saved

Ingredients

35 minutes

4 servings

2 poundschicken thighs bone in and skin on
Chicken Marinade
Chicken Marinade
2-3garlic cloves grated
2 tablespoonsolive oil
1 tablespoonliquid saffron or pinch of saffron threads
1 teaspoonpaprika
1 teaspoonturmeric
1/2 teaspooncoriander
1/2 teaspooncinnamon
1preserved lemon seeds removed and chopped finely
1 cupchicken stock
1-2 tablespoonspreserved lemon juice
Tagine
1 tablespoonolive oil for drizzling
1small red onion sliced thin
2carrots sliced thin
1-2garlic cloves chopped finely
1/2 teaspoonturmeric
1 cupwhole castelveltrano olives (green manzanilla olives and/or kalamata olives.)
1/2 cupdried apricots roughly chopped (can use other dried tart fruit)
1preserved lemon sliced thin for garnish
Parsley chopped for garnish

Saved

Steps

35 minutes

1

Pat the chicken thighs dry with paper towels and set aside.
2

In medium sized bowl, add the grated garlic, olive oil, saffron, spices and chopped preserved lemon and whisk to combine.
3

Add the chicken pieces to the bowl and rub the marinade all over the chicken and set aside.
4

Heat a medium sized cast iron skillet on medium heat and drizzle with olive oil. Place chicken thighs, Skin side down into the skillet and brown until chicken skin is deep golden, about 5-7 minutes.
5

Then turn chicken over and cook for another 4-5 minutes.
While chicken is cooking, add 1 cup of water (the chicken stock) and 1 to 2 table spoons preserved lemon Juice to the same bowl you used to marinate the chicken, and give it a quick whisk to pick up any leftover marinade and set aside.
6

Once chicken is done cooking on both sides, remove from skillet and set aside on a plate.
7

In the same skillet, add sliced onions and carrots and sauté until onions are just softened, about 2-3 minutes.
8

Add the garlic and turmeric and sauté for another 1-2 minutes.
Nestle chicken on top of vegetables, skin side up and pour chicken stock and preserved lemon juice mixture created in step 5 into the skillet and bring chicken up to a simmer and cook until chicken is cooked through, for another 15-20 minutes.
9

Towards the last 5-10 minutes of cooking, scatter the olives, chopped apricots and sliced preserved lemon. Once done, garnish tagine with fresh chopped parsley and serve.
10

NOTES
This recipe uses both the pump and peel of the preserved lemon, however if your lemons are store bought, which are usually saltier, you may want to use half the amount.