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Tastes of Our Travels: Chicken Tagine with Lemon &...
3/1/2014
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Tastes of Our Travels: Chicken Tagine with Lemon & Olives

There’s nothing like comfort food to get you through these last few weeks… >

Tastes of Our Travels: Chicken Tagine
with Lemon & Olives

There’s nothing like comfort food to get you through these last few weeks of winter. That said, our tried-and-true casseroles are a bit battle-weary at this point—not exactly the type of fare you’d put up against a temperamental tease like March. Our dish for the job? Tagine, a rich, spicy North African stew we sampled on our March catalog shoot in Morocco. It’s perfect for both entertaining guests and those nights when dinner is served on the couch, under a blanket. This hearty chicken version is just one of the inspired recipes in "Around the World in 80 Dishes," acclaimed food photographer David Loftus’ new globally-inspired cookbook. Spring, feel free to take your time this year.

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                                   Chicken Tagine with Lemon and Olives
    Excerpted from “Around the World in 80 Dishes” by David Loftus (Atlantic Books).
                                                       Serves 8


WHAT YOU’LL NEED

4 lbs. chicken thighs and legs
2 tsp. paprika
1 tsp. ground cumin
1 tsp. ground ginger
1 tsp. ground turmeric
1/2 tsp. ground cinnamon
1/2 tsp. freshly ground black pepper
Olive oil
A pinch of salt
4 cloves of garlic, mashed
1 onion, finely chopped
Thin slices of rind cut from 1 preserved lemon
5 oz. pitted green olives
2.5 oz. raisins 
4 oz. water
3 tbs. chopped fresh cilantro 
1 1/2 tbs. chopped fresh parsley


HOW TO MAKE IT…

Pat the chicken pieces dry. Place them in a large bowl and sprinkle with the spices. Roll up your sleeves and use your hands to make sure the meat is well coated. Set aside for an hour.

When ready to cook the chicken, pour a few glugs of olive oil into a large, heavy-bottomed pan. Heat the oil on a medium heat and add the chicken pieces. Brown gently, adding a little salt. Then lower the heat, add the garlic and onions, cover the pan and let it all gently cook together for 15 minutes.

Now open the lid and turn the chicken pieces over. Add the preserved lemon rind, olives, raisins and water. Bring to a simmer, then take the heat down to a low setting again, cover the pan and cook for about 30 minutes, until the chicken is tender and cooked all the way through.

Stir in the fresh cilantro and parsley and serve with nice plain couscous and a bowl of yogurt.