Chicken Tagine with Olives & Preserved Lemon

 1 Whole Pastured chicken cut into 10 pieces (cut 2 breasts in half for 4 pieces)

2 lg onions, chopped very fine

2” pieces of ginger, minced

1 handful chopped fresh cilantro

1 handful chopped fresh parsley

6 cloves garlic, chopped fine

4 heaping teaspoons of raz al hanout*

2 pinches saffron threads

1 whole preserved lemon (chopped fine)

2 bay leaves

½ cup chopped green olives

4 cups chicken stock

1/2 cup extra virgin olive oil

4 whole tomatoes

4 organic dried apricots, chopped fine- or any dried fruit

3 sweet seasonal fruit ( peach, plum, apricot, etc) , sliced thin

¼ cup water

*Ras el Hanout ingredients:

(incase you do not have our very special Kitchen Porch mixture- available at the Farmer’s Market)

2 tsp ginger

1 tsp pepper

1 tsp turmeric

1 tsp allspice

1 tsp cinnamon

½ tsp cloves, ground

1 tsp ground cumin seeds

Rub chicken with 2 tbsp olive oil and 2 tbsp of raz al hanout. Let marinate for 30 minutes. Heat half a cup of olive oil in heavy skillet. Heat ¼ cup olive oil  and add onions and garlic and cook until lightly browned. Add ginger. Sprinkle two heaping teaspoons (or to taste) of raz al hanout over onion/garlic, ginger  mixture. Pour in 4 cups chicken stock. Add lemon, bay leaves, and cook for 10 minutes to create raz al hanout sauce. Add 3 finely diced tomatoes, ¼ cup green olives, chopped and seasonal fruit.

Sear the chicken in ¼ cup olive oil until brown on all sides. Place chicken in tagine pan or ceramic oven safe, pot with cover. Pour sauce over chicken and place in 350 degree oven for 35 minutes. Remove from oven and sprinkle with parsley and cilantro and serve. We love rice with vegetables- but traditionally it is served with couscous.

Note: This recipe is a little bit spicy. If you like it milder, use less spice.

Leave a Reply

Kitchen Porch Catering | Martha's Vineyard | 508-645-5000