Many years ago, someone from the New York Times called to ask me what I would cook for a man if I wanted to seduce him. I imagine that they expected me to say that I would make a mole or some other Mexican classic but I surprised them by creating a menu of mostly Turkish and Moroccan dishes, such as this marvelous tagine of chicken with preserved lemons and green olives. The flavors are exciting and play off each other beautifully. I serve it with Turkish Oriental Rice Pilaf.
There hasn’t been anyone around who I have wanted to seduce lately so will cook it for my friends tomorrow. I need a break from Mexican food.
Chicken Tagine with Preserved Lemons and Green Olives
This recipe is adapted from Paula Wolfert’s Couscous and Other Good Food from Morocco.
Ingredients
- 4 chicken thighs
- 4 chicken legs
- 4 cloves garlic peeled
- 2 teaspoons coarse salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground ginger
- 1 teaspoon spicy paprika
- ½ teaspoon cumin
- 3 tablespoons olive oil
- ½ teaspoon saffron or to taste
- 1 large onion grated and drained
- 3 cups chicken stock
- 1½ cups green olives preferably picholine or Royal Victorias
- 3 preserved lemons rinsed (can be bought at
Kalustyan’s on Lexington Avenue in New York or online on Lexington Avenue or online) - Juice of two lemons
Instructions
- Wash the chicken and dry with absorbent paper towels.
- Place the garlic, salt, pepper, ginger, spicy paprika, and cumin in a food processor or mortar and pestle and grind to form a paste. Add the olive oil in a thin stream. Rub the chicken with the spice mixture and let rest in the refrigerator for 4 hours, or overnight.
- Heat a small heavy-bottomed saucepan and toast the saffron for about a minute or until the fragrance is released. Let cool and grind in a mortar and pestle or spice grinder. Set aside.
- Heat a heavy-bottomed medium Dutch oven over medium-high heat. Add the chicken with the oil that clings to them and brown until golden, about 3 minutes on each side. Add the saffron and grated onion, and cook, stirring often, for 3 minutes. Add the chicken stock and bring to a boil. Lower heat to maintain a simmer. Cook, covered, for 15 minutes.
- While the chicken cooks, rinse the olives and pit them if desired (I don’t). Rinse the preserved lemons and quarter. Add to the chicken and continue cooking for 10 minutes or until the chicken is tender. Uncover and continue cooking for 10 minutes or until the sauce is slightly reduced. Transfer the chicken with the olives and lemons to a serving platter. Keep warm.
- Bring the sauce to a boil over high heat and add the lemon juice. Cook until reduced, about 3 minutes. Pour over the chicken and serve.
Nutrition
Calories: 518kcalCarbohydrates: 9gProtein: 30gFat: 40gSaturated Fat: 9gTrans Fat: 1gCholesterol: 157mgSodium: 1604mgPotassium: 529mgFiber: 2gSugar: 3gVitamin A: 443IUVitamin C: 4mgCalcium: 48mgIron: 2mg
