Tuesday, December 11, 2012

Chicken Tagine

Chicken Tagine
serves 4
Chicken Tagine (Djaj Mqualli) is an exotic play on roasted chicken.  This version allows you to enjoy this delightful dish without the need to purchase a Tagine.


3 tablespoons extra-virgin  olive oil
2 chicken breasts, 2 chicken thighs and legs skin on with bone or 4 large skinless, boneless chicken breasts
Kosher or sea salt, to taste
 freshly ground black pepper, to taste
2 large yellow onions, sliced
2 tablespoons ground coriander
2 teaspoons ground white pepper
2 teaspoons ground ginger
1 teaspoons ground turmeric
½ teaspoons crushed saffron threads
1½ cups chicken stock
6 ounces. green olives, cracked
2 tablespoons unsalted butter
1 tablespoons finely chopped parsley
2 teaspoons finely chopped cilantro
2 jarred preserved lemons, cut into slices*


Preheat oven to 350°.

cook the chicken:

Heat oil in large Dutch oven (large enough to contain the chicken portions comfortably) over medium-high heat. Season the chicken portions with salt and freshly ground black pepper; add the chicken portions to the Dutch oven and cook until well browned on both sides, 12 to 15 minutes.  When the chicken is well browned, transfer to a holding plate.

prepare the cooking sauce:

Add the sliced onions to pot and cook until golden, about 10 to 12 minutes. Add the spices and cook, stirring occasionally,  for 2 minutes.

bake the chicken:

Return the chicken to the Dutch oven with the cooking sauce and bring the liquid to the boil. Once the cooking liquid comes to a boil cover the Dutch oven and place in the preheated oven.  Bake the chicken until tender, 35 to 40 minutes.

bring it all together:

Remove the Dutch oven from the oven, uncover and remove the chicken pieces to a holding plate.  Place the Dutch oven on the stove burner over medium heat and stir the olives, butter, parsley, cilantro, and lemons into the cooking liquid and cook for 6 minutes.


Pour have the cooking liquid, onions, olives and lemon slices onto a serving platter, arrange the chicken on the platter and pour the remaining liquid, onions, olives and lemon slices over the chicken.   Serve accompanied by white rice and flatbread.

* If you can’t find preserved lemons, slice 2 fresh lemons into slices.  Heat 1 tablespoon olive oil in a sauce pan over medium heat add the sliced lemons and sprinkle with 2 tablespoons of sugar and cook for about 4 or 5 minutes until lemons collapse and give up their juices.   Use the slices as you would the preserved lemons.

Foodie Blog