Moroccan Chicken Tagine
Serve with green olives and 1 preserved lemon, cut into large strips.
Ingredients
Chermoula ingredients:
- 2 cloves garlic
- sea salt
- ½ tsp ground cumin
- 1 tsp paprika
- ¼ tsp cayenne pepper
- 3 tbsp finely chopped fresh coriander
- 1 tbsp finely chopped fresh flat-leaf parsley
- 1 tbsp finely chopped celery leaves
- juice of ½ lemon
- ½ salt-preserved lemon, finely chopped
- ¼ cup olive oil
- 2 lbs chicken thighs (boneless and skinless), cut into 2" chunks
- 1 large onion, thinly sliced
- ½ cup dry white wine
Procedure
- Mix together all the Chermoula ingredients. Set aside 2 tablespoons for the tomato sauce. Mix the remaining Chermoula with the chicken and marinate for 30 minutes.
Ingredients
For the sauce:
- 1 – 14 oz can chopped tomatoes
- 1 cup chicken stock or water
- 2 tbsp Chermoula
- 1 tsp grated fresh ginger root
- ! large pinch saffron (or to taste)
- ½ tsp salt
- ½ tsp ground pepper
Procedure
- To make the sauce, mix together all the ingredients and set aside.
- Sauté chicken until golden brown, then remove from pan. Add sliced onions and sauté for 8-10 minutes until tender. Deglaze with wine, scraping the bottom of the wine to remove brown bits. Return chicken to the pan, followed by the tomato mixture. Cover and cook for 30 minutes, until chicken is completely done and the sauce has thickened.
- Check sauce for seasoning, and adjust with salt and pepper as needed. Five minutes before serving, add the olives and preserved lemon strips to the sauce. Serve with couscous.
From the Sur La Table kitchen.
