Cookbook

Chicken Tagine

from Journal
curated by

8 Servings

Ingredients

  • 8 Cuisse de poulet, bon-in, skin-on
  • Poivre
  • 1 Tbsp huile d'olive
  • 1 1/2 lbs oignon jaune, en 2, en lamelles fines
  • 2 Tbsp coriandre, en poudre
  • 2 tsp poivre, blanc
  • 2 tsp gingembre, en poudre
  • 1 tsp safran, fils
  • 1/2 tsp turmeric
  • 1 1/4 cup bouillon de poule
  • 1 citron confit, zeste
  • 1/2 cup olives vertes, denoyautees
  • 2 Tbsp beurre
  • 1 Tbsp persil plat (opt.), chopped
  • 1 Tbsp cilantro (opt)., chopped
  • couscous

Instructions

Season chicken on all sides. Let sit at room temperature for 1 hour or refrigerate overnight.

Heat olive oil in dutch oven until shimmering and add the chicken (if necessary in batches), skin down and cook, turning once, until well browned, 3-5 minutes per side.

Position a rack on the bottom of the oven, and heat to 350 F.

Pour off all the fat but about 2 Tbsp. Add the onions and cook, stirring often until they are a rich golden brown, 12-15 minutes.

Season the onions with the coriander, pepper, ginger, saffron and turmeric, cook, stirring until the spices are slightly toasted, about 90". Return the chicken to the Dutch oven, pour in the chicken broth and bring to a lively simmer.

Cover the tagine, transfer to the oven and braise for 40 minutes, or until the chicken is tender and starts to fall off the bone.

Transfer the chicken to a platter, cover to keep warm, and return the tagine to the stove top. Simmer the sauce until it's slightly reduced and coats the back of a spoon, about 6 minutes. Add the preserved lemons and olives and cook until warmed through. Whisk in the butter and herbs until the butter melts. Remove from the heat, cover and let sit for 5 minutes.

Spoon the sauce, lemons and olives over the chicken, garnish with more parsley and/or cilantro and serve with cousous.

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Notes