Chicken Tagine Recipe

Chicken Tagine with Preserved Lemon and Olives

(From ‘Moroccan Modern’)
2.5 lb chicken
¼ cup Charmoula Marinade (see recipe below)
4 T peanut oil
½ tsp salt
¼ tsp saffron threads
½ tsp ground pepper
½ tsp ground cumin
½ tsp ground ginger
1 cinnamon stick
4 garlic cloves crushed
2 brown onions finely sliced
1 tomato seeded and chopped
1 bunch cilantro chopped
2 lg potatoes in wedges
2 cups water
5 oz green olives
1 preserved lemon cut into 6 segments

Wash and dry the chicken and cut into quarters, Rub all over with Charmoula Marinade and refrigerate overnight.

In a lg heavy saucepan or flameproof casserole heat the oil, brown the chicken.  Add the spices, garlic and onion and cook for 10 minutes.  Add the tomato, parsley, cilantro, potatoes, and water.  Bring to a boil, reduce the heat and simmer, covered for 45 minutes.  When chicken is cooked, remove from the saucepan and place in a tagine or serving dish.  Reduce the stock for 5 minutes, add olives and preserved lemon.

Charmoula Marinade – makes 3 cups

1 T dried crushed chili
1 T sweet paprika
1 tsp chopped fresh ginger
½ tsp saffron threads
2 onions diced
2 bay leaves
1 T ground cumin
2 garlic cloves chopped
2 T chopped flat leaf parsley
2 T chopped cilantro
½ preserved lemon sliced thinly
½ cup olive oil
juice of ½ lemon

Mix all the ingredients together thoroughly, and leave for half an hour prior to use.  The Charmoula can be stored in the refrigerator for up to 7 days.