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Chicken Tagine

:In the previous post I mentioned making this a traveling food blog and this is another recipe that backs up the fact that I should probably do that. Tagine, or tajine, is a North African dish. It's namesake is the pot in which it's cooked in. However, if that were the entire truth in this case it would be called like "Dutch Oven Chicken Legs" and that doesn't sound nearly as cool.

Chicken Tagine with Couscous





Ingredients:
  • Tagine:
    • 4 chicken legs
    • salt and pepper, as needed
    • 3 TBSP olive oil
    • 3 large yellow onions, sliced
    • 2 TBSP ground coriander
    • 1 tsp black (or white) ground pepper
    • 2 tsp ground ginger
    • 2 tsp ground turmeric (not going to lie to you, if you've never worked with turmeric just know that it stains EVERYTHING!)
    • 1 1/2 C chicken stock
    • 1 preserved lemon, sliced(the instructions and ingredients for this will be listed next)
    • 1 TBSP finely chopped parsley (for garnish, I used green onion because it's my favorite thing ever)
    • 2 tsp finely chopped cilantro (also for garnish)
  • Preserved Lemons:
    • 1 C water
    • 2 TBSP kosher salt
    • 2 lemons, washed and quartered
  • Couscous: (I used Near East brand Mediterranean Curry Couscous mix, but here's a recipe for a basic couscous recipe that can be added to for personal preferences)
    • 2 C couscous, fine grain
    • 2 TBSP butter, unsalted
    • 2 TBSP olive oil
    • 3 C water
    • Kosher salt, as needed
Directions:
  • Tagine:
  1. Heat oven to 350 degrees Fahrenheit.
  2. Season chicken with salt and pepper. (And any other seasonings you'd like to use.)
  3. Heat oil in an 8 quart Dutch oven over medium high heat.
  4. Add chicken to pot and cook. Turn until browned on all sides. About 12-15 minutes
  5. Transfer chicken to a plate and set aside.
  6. Add onions to a pot. Cook until golden. About 10-12 minutes.
  7. Add spices. Cook for 2 minutes.
  8. Add preserved lemons.
  9. Return chicken to pot with stock and bring it to a boil. 
  10. Put the lid on the pot and bake it until tender. 35-40 minutes. 
  11. Garnish with parley and cilantro. 
  • Preserved Lemons:
  1. Combine water and salt in a small sauce pan and bring it to a boil.
  2. Add lemons, reduce heat and cook about 30 minutes or until liquid is reduced to about 1/2 cup and the lemon rind is tender.
  3. Remove from heat and let cool to room temperature before slicing. 
  • Couscous:
  1. Bring butter, oil, salt, and water to boil over high heat.
  2. Stir in couscous, season with salt and pepper, and cover.
  3. Remove from the heat, and let sit until water is absorbed. 10 minutes or so.
  4. Fluff couscous with a fork. Set aside in a warm place.

I'm not a big fan of couscous. The texture is a bit too weird for me but the flavor of the Near East brand that I got was really good. Overall, this dish is great. The chicken is honestly falling off of the bone by the time it's done. It's phenomenal. 

Until next time,
-S


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