Virtual Event
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Kids Up Front Virtual Cooking Class
April 27, 2023 at 5:35 pm to 6:00 pm EDT
Virtual Event
Chicken Tagine w/Preserved Lemons & Olives
A classic Mediterranean inspired pairing perfect for Spring!
Yield: people
Equipment
- 1 Cutting board
- 1 Vegetable peeler
- 1 chef's knife
- 1 high heat spatula or wooden spoon
- 1 set of tongs
- 1 set of measuring cups
- 1 set of measuring spoons
- 1 5-6qt oven safe dutch oven or tagine
Ingredients
For the Chicken
- 2 tbsp extra-virgin olive oil
- 1 tsp each ground ginger, paprika, turmeric
- 2 tsp ground cumin
- 1 ½ tbsp kosher salt
- 2 tsp freshly ground black pepper
- 6 bone-in, skin-on chicken thighs
For the Tagine
- ¼ cup extra-virgin olive oil
- 4 cloves minced garlic
- 2 medium yellow onions, thinly sliced
- ½ tsp ground cinnamon
- 2 medium potatoes, peeled and sliced into 1/4" thick slices
- 1 tsp turmeric
- 1 tsp kosher salt
- 16-20 green Castelvetrano olives, pitted and smashed
- 4 whole preserved lemons* (or 1 fresh whole lemon) *available in Middle Eastern section of most grocery stores
- 1 whole fresh lemon, juiced
- 1 ½ cup chicken stock
- ½ tsp saffron
- 1 tbsp flat leaf parsley
Instructions
- MIX oil, ginger, paprika, cumin, turmeric, salt and pepper. Rub the chicken with the spice blend and let sit at room temperature.
- PREHEAT oven to 400F
- If using preserved lemons, cut off top end of lemons, cut into quarters, remove flesh and medium slice the peel OR if using fresh lemon, use a vegetable peeler to peel the lemon into 1" wide strips and then julienne the peel with a knife.
- HEAT olive oil in a dutch oven or tagine over medium heat. Once pan is heated through, add chicken and brown on all sides.
- REMOVE the browned chicken from dutch oven and set aside on plate.
- ADD the onions and garlic to the dutch oven and cook over medium-high heat for 1 minutes, until fragrant and slightly caramelized.
- ADD ground cinnamon and stir to combine. Lower heat to low.
- ADD potatoe slices, turmeric, salt, olives, and lemon peels to the bottom of the dutch oven. Pour in the chicken stock and lemon juice, and add saffron (if using). Increase heat to medium and bring to a boil. Taste and adjust salt as needed.
- RETURN chicken to dutch oven. Allow liquid to return to a boil. Once reached, remove dutch oven from element and place in heated oven.
- COOK in heated oven for 45-60 minutes.
- GARNISH with chopped parsley and serve.
