Ingredients

The following ingredients have 4 Servings
  • 1 onion (sliced)
  • 3 tbsp olive oil (separated)
  • 5 tbsp butter (separated)
  • 1 tbsp fresh ginger
  • 1 tsp coriander
  • 1 tsp white pepper
  • 1 tsp turmeric
  • 0.5 gram saffron
  • 1 tsp salt
  • 2 bone in chicken breasts (4 legs)
  • 1 cup chicken stock
  • 1/4 cup chopped preserved lemons
  • 1 cup chickpeas
  • 1 cup green olives
  • 4 tbsp chopped parsley (separated)

Instruction

  • Preheat oven to 350°.
  • Sauté the onions in 2 tablespoons of olive oil and 2 tablespoons of butter. When almost translucent, add ginger, coriander, turmeric, saffron, white pepper and kosher salt. Cook for several minutes and remove from pan. Set aside in tagine base.
  • Add 1 tablespoon of butter and brown the chicken, skin side down first. Season with salt.
  • Add the chicken stock to the onion and spice mixture. Simmer on the stovetop in the tagine on top of stove burner with a heat diffuser for several minutes. You can't place the clay glazed tagine on direct flame or it will crack and ruin the tagine.
  • Next, nestle the chicken in the onion mixture, put tagine lid on and place in the oven for 50 minutes.
  • Remove tagine from oven, remove chicken and keep warm. Next, add the diced preserved lemon, 2 tablespoons of chopped parsley and chickpeas. Stir in 2 tbsp butter, then olives and nestle the chicken back in. Cover and allow to rest for 5 minutes. The chickpeas and olives will be heated through (this is hot).
  • Serve with a garnish of chopped parsley and preserved lemon quarters on top over couscous or rice.