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Ingredients
- For Chicken Marinade:
1 whole chicken cut up (plus 2 small chicken thigh pieces)
1 tbsp ras el hanout spice mix
1/2 tsp ground ginger
1/2 tsp EACH smoked paprika and regular paprika
pinch of saffron mixed/crushed and steeped in 2 ice cubes
1/4 cup EACH of chopped fresh parsley and cilantro
2 tsp sea salt
1 tsp pepper
1 preserved lemon, pulp only, save rind for near end of cooking
3 minced garlic cloves
2 tbsp homemade harissa paste, or store bought if you want extra spicy
1 tbsp honey
1 tbsp lemon juice
2 tbsp olive oil
- For the tagine:
2 tbsp ghee
2 onions, grated
1 minced garlic clove
1/4 tsp sea salt
1/4 tsp pepper
1 tsp ground cumin
1/4 tsp turmeric
1/4 tsp cinnamon
1 bay leaf
1 cup water or chicken stock
1/2 cup green olives
2 tbsp raisins
1 tbsp lemon juice
preserved lemon rind, sliced
Garnish-toasted slivered almonds, chopped fresh cilantro and parsley
Serve with Couscous
Directions
- Whisk all the marinade ingredients together, except the chicken, in a glass measuring cup or bowl until smooth. Pour over the cut up chicken pieces, set aside, covered, for a few hours.
- When ready to begin, heat a large shallow dutch oven. Add the ghee.
- Add the onions, salt, pepper and bay leaf and cook for a couple of minutes.
- Add the garlic and spices, and stir well to coat for a couple more minutes.
- Add the chicken pieces in one layer, then pour in the stock or water. Bring to a simmer and let simmer for a few minutes.
- Cover with the tight fitting lid, and put in a 350 degree oven for around 30 minutes.
- Uncover, add the lemon juice, raisins, olives, and preserved lemon rind and cook uncovered for another 15 minutes or more, until chicken is cooked, measuring internal temp of 165 degrees F on the thermometer and browned to your liking.
- Scatter the top with the slivered almonds, cilantro and parsley. Serve with couscous and Moroccan bread (Khobz). Enjoy!
