Chicken Tagine

This recipe was created by the students of the September ‘23 cohort for their pop-up restaurant, T’Mazza.

Seasoned Chicken Pieces

4 ea chicken thighs
4 ea chicken drumsticks
1 1/2 tbsp Ras El Hanout
1 1/2 tsp ground cinnamon
1 tsp sweet paprika
1 tsp black pepper
salt

Tagine

EVOO
1 1/2 cup onion, small diced
1 inch ginger, fine brunoised
3 tbsp cilantro stems, fine brunoised
4 cloves garlic, minced
1/8 tsp saffron
3 tbsp tomato paste
1 ea preserved lemon, skin and flesh brunoised
3/4 cup pitted green olives, halved
1/4 cup raisins
1/4 cup dried apricots, quartered
1 3/4 cup chicken stock
3 tbsp cilantro, chiffonade
4 tbsp almond slivers, toasted low and slow

Seasoned Chicken Pieces: START ASAP

1. Pat chicken pieces dry and season lightly with salt on both sides.

2. Rub the chicken all over with Ras El Hanout, cinnamon, paprika, and black pepper.

3. Set aside at room temperature for 40 to 45 minutes or so.

Tagine:

1. Heat the oil in a wide pan until it shimmers. (wide enough pan to fit all chicken in one layer)

2. Place the chicken pieces, skin-side down, until brown. (About five minutes)

3. Turn over and brown on the other side. (About 3 minutes)

4. Remove chicken and transfer to a hotel pan and reserve.

5. Add onions to pan & cook on medium heat, stirring when needed, until brown. (About 5 minutes)

6. Add the ginger, cilantro stems, garlic, and saffron. Toast until aromatic. (About 2 minutes)

7. Add tomato paste and cook until it turns a deeper color. (About 2 minutes)

8. Add preserved lemon, olives, raisins, and dried apricots. Stir.

9. Add chicken stock to the pan and bring to a boil.

10. Return the chicken to the pan along with any juices it may have released.

11. Drop to a gentle simmer over medium-low heat.

12. Cover tightly and braise until the chicken is cooked through, 30 to 40 minutes.

13. Remove the foil and taste braising liquid for seasoning.

14. Sprinkle dish with almonds and cilantro.

15. Serve directly out the pan alongside Moroccan cous cous.