ingredients:
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1/4 teaspoon freshly ground pepper
- 2 Tbsp olive oil
- 1 chicken, 3-4 lbs, cut into 8 pieces (or 3-4 lbs of just chicken thighs and legs, the dark meat is more flavorful)
- Salt
- 3 cloves garlic, minced
- 1 onion, chopped
- The rind from 1 preserved lemon, rinsed in cold water, pulp discarded, rind cut into thin strips (if you don't have preserved lemon, use whole thin slices of regular lemon)
- 1 cup green olives, pitted
- 1/2 cup water
- 1/2 cup raisins
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh flat-leaf parsley
1 Combine all the spices in a large bowl. Pat dry the chicken pieces and put in the bowl, coat well with the spice mixture. Let the chicken stand for one hour in the spices.
2 If you are using a clay tagine (if you have one, you must soak the bottom in water overnight before using), place it on a heat diffuser
3 Turn chicken pieces over. Add the lemon slices, olives, raisins, and 1/2 cup water. Bring to a simmer on medium heat, then lower the heat to low, cover, and cook for an additional 30 minutes, until the chicken is cooked through and quite tender.
4 Mix in fresh parsley and cilantro right before serving. Adjust seasonings to taste.
Serve with couscous, rice, or rice pilaf.
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