Recipe by CaliforniaJan
From Emeril Lagasse, this is a flavorful dish often served over couscous. Just a note about a tagine...The traditional tagine pot is formed entirely of a heavy clay, which is sometimes painted or glazed. It consists of two parts: a base unit that is flat and circular with low sides and a large cone- or dome-shaped cover that sits on the base during cooking. The cover is designed to promote the return of all condensation to the bottom. With the cover removed, the base can be taken to the table for serving. Tajines are frequently used and made in Morocco. If you don't have a tagine, use a Dutch oven.
Top Review by Cadillacgirl
This was awesome! I just used a package of bone in, skinless chicken thighs and couldn't find preserved lemon for the life of me, so I used real lemon. For my first ever tagine, it was a raging success! Made for ZWT 9
- 1 teaspoon saffron thread
- 1 tablespoon warm water
- 1 tablespoon kosher salt
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon ground cardamom
- 1 (3 1/2-4 lb) roasting chickens, cut into 8 pieces
- 2 tablespoons olive oil
- 2 sticks cinnamon
- 2 bay leaves
- 1 yellow onion, thinly sliced
- 1 tablespoon garlic, minced
- 2 cups chicken stock
- 1⁄2 cup golden raisin
- 1⁄3 cup rough chopped preserved lemon
- 1⁄4 cup rough chopped green olives
- 1⁄4 cup toasted slivered almonds
- 1⁄4 cup chopped of fresh mint
Directions See How It's Made
- Combine the saffron threads and water in a small bowl and allow to steep. In another small bowl, combine the kosher salt, black pepper, cumin and cardamom. Mix well, and season the chicken pieces on both sides with the spice blend.
- Set a tagine or Dutch oven over medium-high heat and add the olive oil. When the oil is hot, add half of the chicken pieces, skin side down, and cook until golden brown on both sides, about 3 to 4 minutes per side. Transfer to a plate and set aside while you cook the remaining chicken pieces. Remove and set aside.
- Add the cinnamon sticks and bay leaves to the tagine and cook, stirring, for 20 seconds. Add the onions and cook, stirring occasionally, until the onions are lightly caramelized, 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the stock, saffron, raisins, preserved lemons and olives to the pan and bring to a boil. Return the chicken to the pan, skin side down. Return the sauce to a boil, cover the tagine, and reduce the heat to a simmer. Cook, covered, for 15 minutes. Turn the chicken pieces to the other side and add the almonds. Continue to cook, covered, until the meat is very tender, 15 to 20 minutes longer. Garnish the chicken with the mint and serve over warm couscous in shallow bowls.