For the rub:
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon lemon zest
¼ teaspoon cayenne
1 teaspoon salt
1 teaspoon black pepper
4 tablespoons olive oil
4 chicken breasts cut up, approximately 3-4 pounds
For the stew:
4 tablespoons olive oil, approximately
2 cloves garlic, minced
1 cup diced onion
1 pound “cocktail” potatoes, cut up
2 carrots, peeled and diced small
1 tablespoon grated fresh ginger
1 cup peeled, seeded and diced tomatoes
2 tablespoons tomato paste
1 cup chicken stock
½ teaspoon salt
½ teaspoon pepper
2 preserved lemons, chopped
24 dried apricots
24 green olives, halved
10 ounces grape tomatoes
3 cups cooked rice or couscous
Ingredients
Made with olives, potatoes, preserved lemons, apricots. It is so good! Tagine is a braised stew that summons up the sweet and spicy romance of the Casbah. Use an oily full-bodied green olive such as Cerignola.
CHICKEN TAGINE
In a small skillet, combine and toast the dry ingredients of the rub on low heat and stir gently until they give off a nutty aroma. Transfer the spices to a large mixing bowl. Add the olive oil and let cool a bit.
Roll the chicken pieces in the spice mixture. Rub it in.
Set a large pot over medium-high heat. Heat a couple of tablespoons of olive oil. Sauté the garlic, onion, potatoes and carrots until the onion is soft and the potatoes and carrots are sweating, approximately 5 minutes. Remove the mix from the pot and set aside.
Pour another tablespoon of olive oil into the pot. Brown the chicken pieces, about 4-5 min. Set aside.
Pour in the chicken stock. Deglaze the pot.
Add the tomatoes, tomato paste, the chicken and the vegetables. Bring to a simmer. After 45 min, stir in the preserved lemons, dried apricots and olives, cook for 15 min.
Add the grape tomatoes - cook for another 5 min. Serve over rice or couscous.
Instructions
