Chicken Tagine with Preserved Lemons and Olives

 

A tagine is a conical shaped vessel that's used in Moroccan styled cooking.  A meal that is cooked in this vessel is also referred to as a tagine.  For this particular recipe, I used my slow cooker.

Another essential part of a tagine recipe is preserved lemons.  If you're not familiar with those, click HERE for instructions on how to make your own!

Tagines are almost always served with a starch to soak up that mouthwatering goodness of the sauce.  Couscous works perfectly.

The chicken is fall apart tender and the tart and tangy flavor from the preserved lemons and olives is such a great pairing.  

4 T. extra virgin olive oil

2 large onions, thinly sliced

1 t. saffron threads, crushed in the palm of your hand

1 t. sweet paprika

1 t. ground coriander

1/4 t. ground ginger

4 drops of your favorite hot sauce

3 1/2 - 4 pounds of chicken pieces (I used boneless skinless chicken thighs)

1 1/2 cups chicken broth

2 T. fresh lemon juice

1 1/2 cups green olives

1/4 cup finely chopped preserved lemons

1/2 cup finely chopped fresh cilantro or parsley

salt

freshly ground black pepper

cooked rice or couscous

flatbread or pita bread for serving

Heat 2 T. olive oil in a large skillet over medium-high heat and saute the onions, saffron, paprika, coriander, and ginger for 3 minutes or until the onions begin to soften.  Transfer the contents of the pan to the insert of a 5-7 quart slow cooker, and stir in the hot sauce.

In the same skillet, heat the remaining 2 T. olive oil, and brown the chicken on all sides, a few pieces at a time, transferring the browned chicken to the slow cooker insert.  Pour the broth and lemon juice into the skillet, bring to a boil, and scrape up any browned bits on the bottom of the pan.  Add the liquid to the slow-cooker insert.  Cover the slow cooker and cook for 3 hours on high or 5-6 hours on low.

Carefully remove the chicken from the slow cooker with tongs.  Skim off any excess fat from the sauce, and stir in the olives lemon rind, and cilantro. Taste for seasoning and add salt or pepper if needed.  Return the chicken to the slow cooker.  Serve the tagine from the slow cooker with rice, couscous or flatbread.

Adapted from The Mediterranean Slow Cooker Cookbook by Diane Phillips

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