Our good friend Gail Arnold sent us a suggestion to make Chicken Tagine and Kyler gladly accepted. You can make this dish in a dutch oven, but since we have a tagine, we decided to use it. Our tagine only fit four, bone-in/skin on chicken thighs. We also chose to crisp up the skin side before cooking in the tagine. I’ll note that we chose to grate garlic, ginger and turmeric root because we had it, otherwise we would have used dry ingredients. Here is how Kyler made this recipe. (These are all rough measurments)
4 bone-in/skin on chicken thights
4-6 cloves of garlic, grated
about 1 teaspoon grated ginger
about 1 teaspoon grated turmeric
1 teaspoon ground cumin
1 teaspoon harissa seasoning (or use paprika)
1 teaspoon kosher salt
few cracks of pepper
decent size fist full of parsley and cilantro
1 onion, grated
about a total of 1 whole preserved lemon, use pulp for marinade and rind to cook with recipe
about 1/2 cup of good quality green olives, pitted
3/4 cup water
Preheat the oven at 425F. In a large mixing bowl, add the chicken, then add the grated ginger, garlic and turmeric (if using),otherwise add all of your spices, pulp from preserved lemon, half the onion mixture and mix chicken evenly by hand.
In a pan, add a some oil. ( we went a little heavy with the oil but it still did the job.) When the oil becomes hot, place the chicken skin side down for about 10 minutes on medium high heat and don’t flip. When the chicken is done, add it to the tagine and add any remaining marinade, parsley and cilantro, olives rinds from the preserved lemon(s) and water.
Cover the chicken up with the tagine lid and bake for about 45 minutes.
When it’s finished, sprinkle some more fresh herbs over the top.
There are many ways to make this dish. Boneless chicken, you can tie the herbs before placing with chicken so they don’t scatter, use assorted olives, serve it over rice, freekeh, cous cous, or simply on its own. We loved this dish and will certainly make it again.
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