Chicken Tagine
I love to make this when it’s slightly cold outside. There are so many spices in it that make it such a bright and vibrant Moroccan stew. The key is to toast all the spices together just to enrich the flavors of each one. All the different dried fruits, almonds and olives it’s the perfect combination of textures and flavors. Perfect family Sunday dinner!
Spice mix
- 1 tsp. ground cinnamon
- pinch of cayenne
- 1 tbsp. turmeric
- 2 tsp. cumin
- 1/4 tsp. ground cloves
- 1 tsp. ground coriander
In a small dry saute pan combine all the spices and heat to medium high heat just until spices are warmed through and fragrant. Turn heat off and set aside.
Ingredients
- 2 tbsp. olive oil
- 1 lb. chicken thighs, bone in and skin on
- 1/2 cup yellow onion, peeled and small diced
- 4-5 garlic cloves, minced
- 1 inch fresh ginger, peeled and minced
- 1 cup canned diced tomatoes
- pinch of saffron
- 2 1/2 – 3 cups of unsalted chicken stock
- 4-5 preserved lemons
- 1 bunch parsley stems
- 1 bunch cilantro stems
- 1/2 cup dried apricots
- 1/2 cup raisins
Directions
In a large dutch oven heat the olive oil on medium heat. Place the chicken skin side down into the oil and cook for about 5-7 minutes just until the skin has turned golden and crispy. Sprinkle half of the spice mix over the chicken and save the rest for later. Flip it over and cook for 2 minutes. Remove from the pan and set aside. Add the onion, garlic and ginger, cook until translucent. Add the chicken back in along with a pinch of saffron, cilantro and parsley stems, preserved lemons, and then pour in the chicken stock just making sure to not cover the chicken skin. It will lose all the crispiness. Let simmer on medium low for about 45 minutes just until all flavors come together.
Add the raisins and apricots. Remove the stems. Season with salt and pepper and the rest of the spice mix.
Olive and Orange Salad
Ingredients
- 1 cup kalamata olives, pitted and chopped
- 1 orange, peeled and segmented
- 1/2 cup cilantro, chopped
- 1/2 cup toasted sliced almonds
Directions
In a small bowl combine all the ingredients and set aside.
Saffron Cous Cous
Ingredients
- 2 cups water
- 1 pinch saffron threads
- 1 cups cous cous
- 1 tbsp. olive oil
- 1 tbsp. salt
Directions
Bring the water to boil in small sauce pan, add the salt, oil, and saffron threads. Pour in the cous cous cover and turn off the heat. After five minutes fluff the cous cous with a fork and spoon onto plate. Add the chicken tagine along with the sauce and top with the olive orange salad. Finally enjoy!!
