We used about every spice in the pantry on this recipe, and boy, do those flavors sing! We served it with fruited couscous, cucumber and mint tzatziki sauce, warm pita bread and cardamom rice pudding for Tuesday Lunch.
Chicken Tagine with Lemon and Olives
- 3 to 4 tablespoons olive oil
- 15 chicken thighs
- 2 small green bell pepper, washed, stem, seeds, and ribs removed, sliced
- 2 small red bell pepper, washed, stem, seeds, and ribs removed, sliced
- 2 medium onion, peeled, sliced
- 1 (2-inch piece) ginger root, fresh, peeled, grated
- 8 large cloves garlic, fresh, peeled, chopped
- 2 red hot chile pepper, fresh, washed, stem and seeds removed, minced (or jalapeno)
- 10 large tomatoes, fresh, ripe, washed, chopped
- 2 teaspoon ground tumeric (or saffron)
- 2 teaspoon ground cumin
- Salt and freshly ground black pepper to taste
- 4 cups chicken stock
- 1 preserved lemon, pulp removed, sliced
- 2 cup kalamata olives, pitted
- ½ cup cilantro, fresh, washed, chopped plus more, for garnish (optional)
In a skillet heat oil over medium-high heat. Add chicken and cook until browned, turning to brown all sides. Remove from skillet and set aside in a warm place. Carefully pour off fat from skillet, reserving 1 tablespoon. In same skillet add green and red bell peppers, and onion. Sauté until vegetables are soft, stirring constantly to prevent burning. Add ginger, garlic, and chilies and continue to cook for 3 minutes, stirring constantly. Add tomatoes. Stir to combine and cook for 3 minutes, stirring frequently. Add turmeric, cumin, salt, black pepper, and stock and stir to combine. Reduce heat to low and simmer gently for 10 minutes. Add chicken pieces back to the pan, covering well. Add lemon, olives, and ½ cup cilantro. Stir to combine. Cover with a lid and gently simmer for 30 minutes or until chicken is very tender. Remove from heat and sprinkle with additional cilantro, for garnish. Serve warm with hot couscous (or basmati rice).
Makes 15 servings
