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Moroccan Chicken Tagine Atk
this recipe makes an exotic, ethnic recipe (at least for americans) easy to prepare at home without "special" ingredients or equipment. this recipe can be prepare through step 9, cooled, and refrigerated for up to 2 days, then warm the chicken and proceed with the recipe. serve with couscous.
complex18 ingredients18 preparation steps
Ingredients
- sweet paprika
- ground cumin
- cayenne pepper
- ground ginger
- ground coriander
- ground cinnamon
- lemon zest
- fresh lemon juice
- garlic cloves
- chicken
- kosher salt
- fresh ground black pepper
- olive oil
- onion
- chicken broth
- honey
- carrots
- green olives
Preparation
- 1combine spices and set aside
- 2mince one of the strips of lemon zest , then on your cutting board , add 1 teaspoon minced garlic and scrape and chop them together to form a paste
- 3set aside
- 4season chicken liberally with salt and pepper
- 5heat oil in a dutch oven , over medium high heat , brown chicken on all sides until a deep golden color , about 10 minutes
- 6remove and set aside
- 7pour off all but 1 tablespoon of the fat from the dutch oven
- 8add onion and the remaining 2 strips of lemon zest
- 9cook , stirring occasionally until onions begin to brown at the edges , about 5 to 7 minutes
- 10add remaining 4 teaspoons minced garlic , cook until fragrant , 30 seconds
- 11add spices and cook , stirring constantly , 1 minute
- 12stir in broth and honey , scraping bottom of pot to loosen the browned bits
- 13remove skin from chicken
- 14if using both white and dark meat , add the dark meat first and simmer 5 minutes , over medium heat
- 15add carrots and breast meat on top , along with accumulated juices
- 16cover and simmer , over medium low heat , until internal temperature reaches 160 degrees , 10 to 15 minutes
- 17transfer chicken to a plate or bowl and tent with foil
- 18to the pot add olives , increase heat to medium high and cook until slightly thickened , 4 to 6 minutes