So, how are those preserved lemons coming along? If you made them when I posted the recipe in May, they should be just about ready to use now. (If you need to catch up, the recipe is here.) Moroccan chicken tagine is a wonderful vehicle for those lemons, though I’ll admit, at first glance, this chicken stew may not seem like the most summery dish. But the lemons and olives lighten the richness and when you consider the ease of preparation you’ll want to make this recipe year-round. Braising the chicken with a Moroccan blend of spices, onions, olives and the rind of those incredible preserved lemons makes for an extremely flavorful dish. The beauty part is how the spice blend turns into a luscious sauce. Impressive enough to serve guests, you’ll marvel at how it’s really simple enough for any night of the week.
Chicken Tagine with Preserved Lemons & Olives
A tagine is a stew made of spiced meats and vegetables but also refers to the earthenware cooking vessel that’s traditionally used to prepare it. No worries though, a wide dutch oven or large saute pan makes a perfect substitute. Most important in this dish are the spices: this blend is typically used in many Moroccan recipes. It’s absolute magic when they combine together, first to make the marinade, and then to create the sauce that makes this dish sing.
In a large bowl filled with water, add 1/4 cup kosher salt and 2 tablespoons sugar. Brine a 4 pound chicken that’s been cut into 8 pieces for several hours, or overnight. Rinse the chicken pieces and dry with paper towel.
Make the spice paste: in a large bowl add saffron to extra virgin olive oil and allow it to bloom. Mix in cumin, ginger, paprika, cinnamon, turmeric, salt and pressed garlic to make a paste. Roll chicken pieces in the marinade and allow to sit at least 15 minutes, but preferably 1 to 2 hours. The chicken will begin to turn a lovely golden color.
Preheat the oven to 350 degrees. Heat 2 tablespoons olive oil in a heavy casserole or dutch oven over medium heat. Add the chicken and saute, skin side down, pouring the marinade over. Turn the pieces and cook until golden brown, about 5 minutes on each side, removing each to a plate when done.
Add chopped onion to the casserole and cook until golden. I like to add a traditional touch by putting the chicken liver in the pan to cook down with the onions–it adds a lot of depth of flavor to the dish. You can omit it, if you wish.
Of course, spice blend aside, the preserved lemons are the true star of this tagine (and really any dish they’re used in). To prepare them, remove and discard the pulp. Yes, you read correctly–use the rind of the lemon only. Preserving the lemons causes the pulp to be too tart and salty, but the rind will have softened and turned translucent by now, taking on this amazing other-worldly lemony hue. It’s this distinct flavor that makes them such a special ingredient.
Cut the rind into julienne slices. I like to use meaty green olives in this dish and don’t mind using the kind with pits. I never buy pitted olives because I’m not a fan of their texture or flavor. If you really don’t care for the pits, I suggest you pit them at home.
Nestle the chicken pieces in the pan with the onions, pouring over any juices that have accumulated in the plate. Scatter the olives and preserved lemon rind around the stew. Cover, place in the oven and cook for an additional 45 minutes.
Of course, what goes more perfectly with a Moroccan tagine than couscous? It’s so easy to make: bring 1 1/2 cups of water or chicken broth and a pinch of salt to the boil, stir in 1 1/2 cups of couscous, turn off heat and cover. Let sit for 4 to 5 minutes. Using a fork, fluff and separate the grains of couscous. As my friend Ina likes to say, “how easy is that?!”
Roasted broccoli has tremendous depth of flavor and is a lovely side to the tagine. Separate the head of broccoli into florets. Don’t overlook the broccoli stems–when prepared correctly, they’re delicious and packed with vitamins. Trim off the tough ends and peel the fibrous skin from the stems using a paring knife. Cut into inch size chunks. Toss the stems and florets with olive oil, garlic slivers, kosher salt and freshly ground black pepper and spread on a baking sheet. Roast for 25 minutes until caramelized and golden.
Plate this luscious chicken tagine with the couscous, making sure to drizzle every drop of sauce on top. Garnish with chopped parsley and cilantro and serve the roasted broccoli alongside.
Serves 6:
Brine:
8-10 cups water
1/4 cup kosher salt
2 tablespoons sugar
4 pound chicken, cut into 8 pieces
1/4 cup extra virgin olive oil
1 large pinch saffron
1 teaspoon cumin
1 teaspoon ginger
1 teaspoon paprika
1 teaspoon cinnamon
1 teaspoon turmeric
large pinch kosher salt
5 cloves of garlic, pressed
1 medium Spanish onion, chopped
chicken liver (optional)
1/2 cup green olives
1/2 cup preserved lemon rind, julienned
2 tablespoons parsley, chopped
2 tablespoons cilantro, chopped
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I could almost hear the friendly noises of Marrakesh ….
Delishes recipe and an exciting and innovative way to enetertain your guests.