Chicken & Vegetable Tagine |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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I noticed that most of the tagines listed on this site are for chicken with lemon & olives or for chicken with prunes or apricots. I am trying to remedy this by posting a little more variety. Ingredients:
1 teaspoon salt |
1 teaspoon ground cinnamon |
1 teaspoon ground cardamom |
1/2 teaspoon ground cumin |
1/2 teaspoon sweet paprika |
1/2 teaspoon ground ginger |
1/2 teaspoon black pepper |
1/4 teaspoon ground turmeric |
2 tablespoons olive oil |
1 lemon, juice and zest of, grated |
1 teaspoon harissa |
3/4 cup chicken broth |
1 pinch saffron strand |
3 tablespoons olive oil |
1 large onion, chopped |
2 -3 lbs skinless chicken leg quarters (cut in half) |
1/2 cup water |
2 medium zucchini, cut into chunks |
2 yellow squash, cut into chunks |
3 medium plum tomatoes, quartered |
1/4 cup black olives, pitted |
salt |
black pepper |
1/4 cup whole almond |
2 tablespoons fresh flat-leaf parsley, chopped, to garnish |
1 lemon, quartered, for garnish |
Directions:
1. Combine the ingredients for the marinade then add in the spice mixture. Pour over the chicken to coat. Cover with plastic wrap and refrigerate for at least 1 hour (up to 3 hours).
2. Warm the chicken broth then add the saffron strands, allow to steep while the chicken is marinading.
3. Heat 1 tablespoon olive oil over medium-low heat in a tagine. Saute the onion until golden, about 5 minutes. Pour in the chicken broth and saffron along with the water.
4. Place in the chicken and any marinade juices. Season with salt & pepper then cover with the lid. Cook on medium-low heat for 45 minutes.
5. Uncover and stir in the olives, zucchini, yellow squash and tomato quarters. Add another 1/2 cup of water if needed.
6. Reduce heat to low & recover. Cook until the vegetables are tender and the chicken is falling off the bone, about 45 minutes.
7. Heat 2 tablespoons olive oil in a small saucepan over high heat until hot but not smoking. Add the almonds and fry until the skins begin to crackle, about 2 to 3 minutes. Pour the almonds and hot oil over the vegetables and chicken.
8. Ladle the chicken, vegetables, & sauce over cooked couscous or rice. Sprinkle with the chopped parsley and serve with the lemon quarters as garnishment.
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