How is everyone doing?? I missed y’all! I am in Cali Cali now and back with you for #30days30plates – can you believe we’re at that time again? It’s Ramadan! Yay!
This year, I am going to be doing something different and post Monday-Friday only, so it’s really not 30 days, but it sounds good so we’ll stick with the hashtag.
Today, I want to show you guys how to make *delicious* chicken tagine. Tagine is a moroccan stew that is typically made in a conical clay pot that acts like a steam oven. It is delicious, succulent, and perfectly seasoned. Also, “tagine” is probably the only word I’ve ever Google’d that didn’t deliver a Wikipedia article about the word on the first page. Wikipedia needs to step up it’s tagine game! Back to the tagine…
The chicken tagine that I am making today is the one that I always turn to. There are a few steps but they are all worth it. It does require some planning ahead as you have to marinade the chicken, but that step is completely worth it when you taste the results. There are a few steps, but if you stick with it, you’ll get a very impressive “bang for your buck.”
Let me show you what I mean.
First, you’ll need to gather your chicken and marinade ingredients. For the marinade, I used one large onion that I grated, one teaspoon of ground turmeric, one and a half teaspoons cumin powder, two smashed garlic cloves, one one-inch piece of ginger that I grated, one pinch of saffron bloomed in warm water for five minutes, 1/4 cup of chopped parsley (I didn’t have any fresh parsley on hand so I used dried), 1/4 cup of chopped cilantro, the juice of one lemon and one teaspoon of kosher salt.
Mix together all these ingredients and place in a bowl or zip top bag. For this recipe, I am using 12 skinless chicken drumsticks because that was what was good and fresh that day. I typically make this with one large chicken cut into eight pieces, or eight to ten skin on, bone in chicken thighs.
Mix the marinade and the chicken and marinade for four to 24 hours. The longer you let this marinade the better, but not over 24 hours please. You don’t want the acid in the lemon to start making ceviche out of your chicken – yuck! By the way, I’ve made this dish marinading it for four hours and for 24 – they both taste great. So don’t be too intimidated by the timings!
First, we’ll need to use one cup of green pitted olives. I happened to find the ones that have pimentos in them and that was totally ok.
Smash these babies with the broad side of a knife and then boil them in a large, heavy bottomed pan filled with water and simmer the olives for five minutes. This will soften the intensity of the olives.
Now we’ll want to work with the quintessential tagine ingredient – preserved lemons. I found mine at my local Middle Eastern restaurant, but because tagines are becoming so popular these days you might be able to find it in your regular grocery store too.
Now we’ll want to sear the chicken in batches over medium heat being careful not to crowd the pan. This is not the time to fully cook the chicken, just to get some good bits of flavor down. Sear the chicken about five minutes per side or until they get a nice crust on them.
It’s really, really good.
I hope you guys try out this recipe and thank you SO much for coming back to Rehana Du Jour for recipes. I really do appreciate each and every one of you and LOVE all the sweet messages you send to me. It really does warm my heart up.
Stay tuned for another recipe tomorrow!