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