Post by chris on Feb 8, 2004 11:48:23 GMT -5
Chicken Tagine With Olives & Preserved Lemons
This recipe comes from Shanti Wilson, Special to the SF Chronicle. Serve this stew over couscous, which has been tossed with torn fresh mint leaves and toasted pine nuts.
1/4 cup extra virgin olive oil
1 chicken (about 3 1/2 pounds), skinned, then cut into leg, thigh and breast portions
Salt and pepper to taste
1 yellow onion, thinly sliced
1 red onion, thinly sliced
1 cup chicken broth
4 garlic cloves, smashed, peeled, and left in big pieces
1 teaspoon paprika
1 teaspoon ground ginger
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
1/2 teaspoon ground black pepper
Pinch of cayenne pepper
1 teaspoon kosher salt
Pinch of saffron
1/4 cup honey
1 (16-ounce) can chickpeas, drained and rinsed
1/2 cup oil-cured black olives, pitted and torn in half (See Note)
2 preserved lemons or fresh lemons (Meyer preferred), cut into 1/4-inch slices
1/2 cup fresh pomegranate seeds (optional)
Preheat the oven to 375°. <br>
Heat 2 tablespoons of the olive oil in a cast-iron Dutch oven over medium- high heat.
Sprinkle the chicken with salt and pepper, add to the pot and saute for about 4 minutes on each side, until the chicken is lightly browned. Remove the chicken and set aside.
Drizzle 1 tablespoon oil into the Dutch oven. Arrange the onions in a layer over the bottom of the pot. Place over high heat and cook for 4 to 5 minutes, allowing the onions to caramelize. Do not stir. Remove from heat and set aside. Combine the chicken broth, garlic, spices and the honey in a small saucepan. Bring to a boil over medium-high heat. Remove from heat and let steep for 5 minutes. Arrange the chicken pieces over the onions in the Dutch oven. Combine the chickpeas, olives, the remaining 1 tablespoon olive oil and the seasoned broth mixture. Toss well to evenly coat everything, then pour over the onions and chicken. Cover everything with a layer of sliced preserved lemons.
Cover the Dutch oven with its tight-fitting lid, or cover the pot tightly with foil. The idea is to lock in the steam and all the wonderful flavors. Place in the preheated oven and bake for 1 hour. If desired, garnish each serving with fresh pomegranate seeds.
Serves 4 to 6
Note: It's easy to pit the olives by first smashing them with the flat side of your knife blade. This separates the pit from the meat.
PER SERVING: 380 calories, 24 g protein, 40 g carbohydrate, 15 g fat (2 g saturated), 58 mg cholesterol, 812 mg sodium, 6 g fiber.
This recipe comes from Shanti Wilson, Special to the SF Chronicle. Serve this stew over couscous, which has been tossed with torn fresh mint leaves and toasted pine nuts.
1/4 cup extra virgin olive oil
1 chicken (about 3 1/2 pounds), skinned, then cut into leg, thigh and breast portions
Salt and pepper to taste
1 yellow onion, thinly sliced
1 red onion, thinly sliced
1 cup chicken broth
4 garlic cloves, smashed, peeled, and left in big pieces
1 teaspoon paprika
1 teaspoon ground ginger
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
1/2 teaspoon ground black pepper
Pinch of cayenne pepper
1 teaspoon kosher salt
Pinch of saffron
1/4 cup honey
1 (16-ounce) can chickpeas, drained and rinsed
1/2 cup oil-cured black olives, pitted and torn in half (See Note)
2 preserved lemons or fresh lemons (Meyer preferred), cut into 1/4-inch slices
1/2 cup fresh pomegranate seeds (optional)
Preheat the oven to 375°. <br>
Heat 2 tablespoons of the olive oil in a cast-iron Dutch oven over medium- high heat.
Sprinkle the chicken with salt and pepper, add to the pot and saute for about 4 minutes on each side, until the chicken is lightly browned. Remove the chicken and set aside.
Drizzle 1 tablespoon oil into the Dutch oven. Arrange the onions in a layer over the bottom of the pot. Place over high heat and cook for 4 to 5 minutes, allowing the onions to caramelize. Do not stir. Remove from heat and set aside. Combine the chicken broth, garlic, spices and the honey in a small saucepan. Bring to a boil over medium-high heat. Remove from heat and let steep for 5 minutes. Arrange the chicken pieces over the onions in the Dutch oven. Combine the chickpeas, olives, the remaining 1 tablespoon olive oil and the seasoned broth mixture. Toss well to evenly coat everything, then pour over the onions and chicken. Cover everything with a layer of sliced preserved lemons.
Cover the Dutch oven with its tight-fitting lid, or cover the pot tightly with foil. The idea is to lock in the steam and all the wonderful flavors. Place in the preheated oven and bake for 1 hour. If desired, garnish each serving with fresh pomegranate seeds.
Serves 4 to 6
Note: It's easy to pit the olives by first smashing them with the flat side of your knife blade. This separates the pit from the meat.
PER SERVING: 380 calories, 24 g protein, 40 g carbohydrate, 15 g fat (2 g saturated), 58 mg cholesterol, 812 mg sodium, 6 g fiber.