Lemon Chicken Tagine

  • Yield: servings


Main Recipe Ingredients:
-- Chicken pieces to serve four; breasts, thighs, etc.
3cans Garbanzo beans (chickpeas) with liquid
12ounces Green Olives and juice
2large Onions, sliced
4whole Roma Tomatoes, Chopped
1/2cup Almonds
8ounces Dried Figs
1cup Chicken Broth, low sodium
2tablespoons Olive Oil
1tablespoon Ras el hanout Spice Blend (recipe follows), divided
1/2-- Preserved Lemon, sliced (recipe follows)
1bunch Cilantro for garnish, chopped
3cups cooked Couscous
-- Preserved Lemon Recipe
Can't find preserved lemons in your gourmet grocery? Make your own:
8-- 10 lemons
-- Kosher salt
1quart glass jar with lid
Ras el hanout Spice Blend
2teaspoons ground cinnamon
1teaspoon turmeric
1teaspoon cumin
1/2teaspoon ground ginger
1/2teaspoon smoked paprika
1/2teaspoon freshly ground black pepper
1/4teaspoon freshly ground mace
1/4teaspoon freshly ground cardamom seed
1/4teaspoon freshly ground clove


To Make Tajine Style Lemon Chicken

Dust the chicken pieces with one teaspoon of ras el-hanout. In a tajine, dutch oven or large covered skillet, brown the chicken in olive oil over medium high heat.

Add the remaining spice and ingredients (except cilantro and couscous), reduce heat to medium, cover and cook 30-45 minutes, until chicken internal temperature reaches at 165 F. Serve with couscous and garnish with cilantro.