Kitchen Window's Chicken Tagine
Featured at Kitchen Window's Emile Henry Event - April 2010
Ingredients
3 pounds boneless skinless chicken thighs
5 tablespoons olive oil
1 tablespoon butter
3 onions, medium dice
1/2 cup flat leaf parsley, chopped
1 teaspoon fresh ginger, grated
1 1/2 teaspoons coriander
1 1/2 teaspoons Ras el Hanout
1/2 teaspoon saffron
3 cups chicken stock
2 preserved lemons, sliced thin (about 1 cup)
1 1/2 cup green olives
1/2 cup golden raisins
1/2 cup dried apricots, diced
1/2 cup Marcona almonds
2 lemons, juiced
Salt & pepper to taste
Method
1. In a hot Emile tagine, fry the pieces of chicken in the olive oil and butter until browned.
2. Remove the chicken, rough dice into large pieces and reserve.
3. Add the onions, parsley, ginger, coriander, Ras el Hanout, and saffron to the tagine and sauté until the onions are lightly caramelized.
4. Add the chicken stock, preserved lemons and reserved chicken to the tagine. Cover and cook for 45 minutes.
5. Add the remaining ingredients and season with salt and pepper. Cover and cook about 15 minutes
Serves 4-6
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