Chicken Tagine

 

INGREDIENTS:

  • 3 - 4 lb chicken, cut into pieces
  • 2 cups organic chicken stock (low salt)
  • 1 can chickpeas (drained and rinsed)
  • 1 cup sweet onion, sliced thin
  • 1 pinch Spice Horizon saffron threads
  • 12 dried apricots
  • ½ tsp Spice Horizon ground cumin
  • ¼ tsp Spice Horizon ground cardamom
  • ¼ tsp Spice Horizon ground turmeric
  • 2 Tbsp Spice Horizon Tunisian olive oil
  • 2 sticks Ceylon cinnamon
  • 1 Tbsp garlic, minced
  • 2 bay leaves
  • ¼ tsp Spice Horizon ground cloves
  • ¼ tsp Spice Horizon ground coriander
  • ¼ tsp Spice Horizon Himalayan fine sea salt
  • ½ cup golden raisins
  • 1 Tbsp organic lemon zest
  • 2 Tbsp organic lemon juice
  • 3 Tbsp hot water
  • ¼ cup toasted almond slivers
  • ¼ cup black olives, whole (optional)
  • ¼ cup fresh mint, chopped
  • ½ tsp Spice Horizon black peppercorns, ground
  • 1 Tbsp Spice Horizon Mediterranean Sea salt
  • 1 Tbsp warm water
  • 1 cup cooked plain pearl couscous

DIRECTIONS: 

  1. Combine saffron threads, warm water and allow to soak for about 10 minutes
  2. Combine organic lemon zest, organic lemon juice, ground cloves, ground cinnamon, Himalayan sea salt, ground coriander and 3 Tbsp hot water and allow mix to combine for 30 minutes.
  3. Combine sea salt, black pepper, cumin and cardamom
  4. Rub the spice blend on the chicken pieces
  5. Place a Dutch-oven over medium-high heat, adding the olive oil. When the oil is hot, place the chicken-pieces skin side down and cook until brown on both sides.  Remove from heat and reserve for later.
  6. Return Dutch-oven to the heat, add the cinnamon sticks, bay leaves, turmeric and stir briefly.
  7. Add the onions and caramelize, cooking for 5 minutes. 
  8. Add the garlic to the pan and sauté until aromatic (about 30 seconds). Careful, as garlic will burn if cooked too long.
  9. Now add the chicken stock, saffron threads, raisins, chickpeas, lemon zest mixture, apricots and olives (optional) to the Dutch-oven, bringing to a boil.
  10. Return the chicken to the Dutch-oven, skin-side down and return the sauce to a boil.
  11. Place a lid on the Dutch-oven and reduce the heat to simmer. Cook for about 15 minutes.
  12. Remove the lid and turn the chicken pieces to skin-side up. Add the almonds.
  13. Continue to cook with the lid on for another 15 minutes.
  14. Remove chicken pieces from the Dutch-oven and place on platter.
  15. Spoon cooked couscous onto plates or bowls and top with chicken. Garnish with fresh mint.

FOR COUS COUS: 

  1. Bring 2 cups organic chicken (reduced salt) broth to a boil.
  2. Add pearl couscous, stirring to avoid lumps.
  3. Cover and remove from heat.
  4. Let stand for 15 minutes, remove lid and fluff with fork.
  5. Serve under Tagine chicken.

Things you'll need for this recipe...

 

Cart (0)