Prep 20 mins
Cook 1 hr
The word tagine applies to both the cooking vessel and the dish itself. Inspired by Gourmet Grrl of My Recipes.
- 1 whole large chicken, cut into 8 pieces
- 5 tablespoons olive oil, divided
- 1 large bunch fresh cilantro, chopped
- 1 teaspoon cinnamon
- 1⁄2 teaspoon saffron
- 2 tablespoons sea salt
- 2 onions, chopped, divided
- 5 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 2 tablespoons olive oil
- 1⁄4 cup green olives, pitted
- 3 small preserved lemons, pulp removed (can substitute 2 tablespoons lemon juice)
- Rinse and dry chicken with a paper towel.
- For the marinade: In a large bowl, mix three tablespoons olive oil, cilantro, cinnamon, saffron, salt, half the onions, garlic, cumin, ginger, paprika and turmeric. Mix thoroughly and add a little water to make a paste.
- Roll the chicken pieces into the marinade and allow to stand for 10 to 15 minutes.
- To cook, heat the tagine base on medium heat and add 2 tablespoons of olive oil. Drop in the chicken and pour excess marinade juices over the top. Add the remaining onions, olives and chopped preserved lemons. Place the lid on the base, bring to a boil and immediately reduce to a simmer.
- Simmer on low for 50 minutes to 1 hour. (While chicken is cooking excess juices will bubble up and pool around the edges of the tagine; just carefully ladle the juice out into a bowl.).
- When the chicken is done, transfer the bowl of juices to a saucepan and cook on high, reducing the liquid for about 5 minutes, basically making a gravy. Serve on top of the chicken.