Ingredients
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2
-
1 - 2
-
1/4 - 1/2
-
1/4
-
1/2
-
1/2
-
2
-
1
-
1
-
2
-
1/2
-
1
-
1
-
-
Directions
Chicken Tagine for 2, Most chicken tagine recipes call for a whole chicken I prefer leg quarters because they’re inexpensive, perfectly suited for slow, moist cooking, and give the sauce great flavor Preserved lemons are usually found at Middle-Eastern grocery stores or Whole Foods , Most chicken tagine recipes call for a whole chicken I prefer leg quarters because they’re inexpensive, perfectly suited for slow, moist cooking, and give the sauce great flavor Preserved lemons are usually found at Middle-Eastern grocery stores or Whole Foods
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Steps
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1
Done
|
Combine the Spices in a Small Bowl. |
|
2
Done
|
Heat a Dutch Oven or Heavy, Lidded Skillet Over Medium-High Heat, Add the Oil, and Brown the Chicken. |
|
3
Done
|
Add the Diced Onion and Cook Until Translucent, 3-5 Minutes. |
|
4
Done
|
Stir in the Spices and Garlic and Cook Until Fragrant, About 30 Seconds. |
|
5
Done
|
Add the Chicken Broth and Carrots, Scrape Up Any Brown Bits That Have Accumulated on the Bottom of the Pan, Cover Tightly, and Simmer Over Low Heat For 20 Minutes. |
|
6
Done
|
While the Chicken Cooks, Prepare the Lemons: For Preserved Lemons or Fresh Meyer Lemons, Slice Crosswise and Remove Seeds; For Standard Lemons, Juice and Strain Out Seeds, Then Remove Zest from the Juiced Halves With a Vegetable Peeler and Finely Slice Zest Crosswise. |
|
7
Done
|
If Olives Have Pits, While the Chicken Cooks, Smash 1-2 Olives at a Time With the Flat Side of a Chef's Knife and Remove Pits. |
|
8
Done
|
Uncover the Chicken and Add the Lemons and Olives (and Extra Salt and Sugar, If Using Fresh Lemons). Turn Up Heat to Medium-Low and Continue to Simmer For Another 10 Minutes, Turning Chicken After 5 Minutes. |
|
9
Done
|
If Sauce Hasn't Thickened Yet, Remove Chicken to a Plate, Increase Heat and Continue to Simmer Sauce Until Thick. |
|
10
Done
|
Serve Over Couscous or Rice. |
