The Kitchen (The home of Delicious Arabic Food) invites you to try Chicken Tagine recipe. Enjoy the Arabic cuisine and learn how to make Chicken Tagine.
Recipe courtesy of Melissa d’Arabian
SHOW: Ten Dollar Dinners
EPISODE: Dreamin’ of Tagine
Total Time: 1 hr 15 min
Prep: 15 min
Cook: 1 hr
Yield: 4 servings
2 pounds chicken thighs and drumsticks
Kosher salt and freshly ground black pepper
1 tablespoon butter
2 tablespoons olive oil
1 onion, chopped
1 tablespoon fresh ginger, minced
1/2 teaspoon turmeric
1/2 teaspoon ground cinnamon
3 cloves garlic, pressed
1/4 cup wine
1/4 cup chicken broth
1 Confit lemon, chopped, recipe follows
1/2 cup gently crushed briny olives
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons finely chopped fresh cilantro
Couscous, for serving
3 organic lemons, skin scrubbed well
1/2 lemon, juiced
Pat the chicken dry, and season well with salt and pepper.
Heat the butter and olive oil in a Dutch panggangan over medium-high heat, and brown the chicken on all sides. Add the onion, ginger, turmeric, cinnamon, and cook until onion is translucent, about 3 minutes. Season with salt and pepper, and add the garlic and stir for a minute. Increase heat and deglaze with wine, stirring, and allowing it to bubble. Add the broth and bring to a boil. Lower the heat, and cover and simmer gently for 45 minutes, then remove the chicken and set aside.
To the sauce, add the lemon, olives, parsley, and cilantro and then return the chicken to the pot. Heat for 5 more minutes and serve over couscous.
Place the lemons, 2 to 3 tablespoons salt, peppercorns, and lemon juice in a quart jar and cover with water. Store chilled for 3 weeks.
Recipe courtesy Melissa d’Arabian