Chicken Tagine with Lemon and Olives

Chicken Tagine with Lemon and Olives

Though not my mother's original recipe, I recently served this dish for my brother's 21st birthday to my own table of ohhs and ahhs. It really is a crowd pleaser and not very difficult to make.

Adapted from Cover and Bake by Cook's Illustrated Magazine

Serves 4

1 teaspoon ground ginger 1 1/2 teaspoon ground cumin 1 teaspoon ground coriander 2 teaspoons sweet paprika salt and ground black pepper 3 tablespoons extra virgin olive oil 1 3-4 pound organic chicken, skinned and cut into respective parts with the wings reserved for another use. (You can also do this with 8 skinless thighs or breasts) 1 large onion, halved and sliced thin 2 tablespoons of water 4 garlic cloves, minced 2 bay leaves 1 3/4 cups water 1/2 cup organic un-sulfured apricots, chopped 1 (2 inch) strip of lemon peel or 1/2 a preserved lemon, minced 3 tablespoons lemon juice 1/2 cup kalamata olives, pitted and halved 2 tablespoons parsley, chopped

Adjust the oven rack to the lower-middle position and pre-heat to 300 degrees. Combine the ginger, cumin, coriander, paprika, 1 teaspoon of salt, 1/4 teaspoon black pepper, and 2 tablespoons of olive oil in a large bowl. Dry the chicken pieces thoroughly with paper towels and add to the bowl with the spiced and toss to coat. Heat the remaining tablespoon of oil in a large oven-proof Dutch oven over medium heat. Add 3 of the chicken parts, skinned side down, and cook without moving them until lightly browned, about 4 minutes. Flip the chicken over and continue to cook until the second side is golden, about 4 minutes longer. Transfer to a plate. Add the remaining chicken parts to the pot and repeat, then transfer them to the plate and set aside.

Add the onion and 2 tablespoons of water to the pt with the drippings and return to medium-high heat. Cook, scraping the browned bits off the bottom of the pot, until the onion has softened and begins to brown, 5-6 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the bay leaves, water, apricots, lemon peel, and browned chicken with any accumulated juices; bring to a simmer. Cover, transfer to the oven, and cook until the chicken is easily pierced with a knife, about 1 1/4 hours.

Transfer the chicken to a serving platter and cover to keep warm. Add the lemon juice and olives to the sauce. Bring to a simmer and let the juice reduce by half. Add salt and pepper to taste then add the chicken back to the pot, and sprinkle with parsley. Enjoy!

Sure thing, regular exercise and medications are playing on the minds of young and old. Present the assortment you can buy in online pharmacy is indeed immeasurable. Some pharmacists offer to patients Viagra. Below are the elementary tips about "how viagra works". Where you can get correct information about "how long does viagra last"? The recomendation is unsophisticated, but it can make all the difference if you need information about "whats viagra". Though the erectile dysfunction itself isn't necessarily earnest, such disease is often one of the earliest warning signs of other underlying health conditions that can be quite severe. However, only your physician can determine if Viagra or other remedy is good for you. The heartiness care professional needs to determine which dosage is most assign. In cases of overdose, rule supportive measures must be adopted as required.

end392_();