Tagine Argana

Submitted by Member 610488

"This tagine comes from a recipe in my grandmother's recipe box. The clipping says that it comes from a restaurant in the fishing port of Essaouira, Morocco. I modified the recipe which used fryers to one that had legs and thighs since that makes it easier to prepare."

 

• Ready In: 1hr 25mins
• Ingredients: 17
• Serves: 6

ingredients

• 3 lbs chicken (legs and thighs)
• 4 large onions, minced
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 cup olive oil
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon cilantro, chopped
• 1 tablespoon harissa
• 1⁄2 teaspoon cinnamon
• 1 teaspoon turmeric
• 1⁄2 teaspoon paprika
• 1⁄2 cup lemon juice
• 2 cups water
• 2 tablespoons salt
• 1 tablespoon black pepper
• 1 preserved lemon
• 1 (8 ounce) can olives, minced (black or green)

directions

1. In a large tagine (terra cotta cooking pot) or non-metallic cooking pot, mix the onions, garlic, ginger, olive oil, parsley, cilantro, harissa, cinnamon, turmeric, paprika and lemon juice.
2. Add the chicken and toss until all pieces are coated.
3. Cover and let marinate in the refrigerator at least 2 hours or overnight.
4. When ready to cook, pour the water into the tagine or pot. Add the salt and pepper.
5. Place on the stove and bring to a simmer over medium heat. Let simmer for 35 - 40 minutes, until the chicken is cooked through.
6. While the chicken is cooking, in a separate saucepan, bring the olives and preserved lemon to a boil. Let cook for 10 minutes, then drain.
7. Add the olive mixture to the chicken 5 minutes before serving. Serve hot.

Reviews

[Leggy Peggy]

I look forward to trying more recipes from your grandmother. I made two changes she might never have dreamt of. I cut both the oil and salt in half and there was no compromise on flavour. My photo was taken before the preserved lemon and olives (I used kalamata) were added.