Jodi :: Recipes :: Chicken Tagine with Carrots and Olives

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Chicken Tagine with Carrots and Olives
Rating : Not Rated

I fell in love with roasted carrots when I tasted this. I do think it's MUCH better with bone-in chicken thighs with the skin, but can be modified to suit your taste very successfully. I do not have a tagine, but use a stone casserole dish instead.

Yield: 6
Prep time: 15 Minutes
Cook Time: 1.5 Hours
Course: Main Dishes

Ingredients:
  • 1 1/2 lb bone-in chicken thighs with skin
  • 1 T cumin
  • 1 T paprika
  • 1 tsp ginger
  • 1 tsp white pepper
  • 1/2 tsp turmeric
  • 1/2 tsp nutmeg
  • 1/2 tsp cayenne pepper
  • pinch saffron
  • EVOO
  • 3-4 carrots
  • 3 bell peppers (red, yellow and orange)
  • 1 preserved lemon (or grated rind from 1 lemon)
  • 1/2 to 1 c green olives with pimento
  • 1 c cilantro
  • 1 1/2 c chicken stock (I use "Better Than Boullion", but a 14.5 oz can will do)

Instructions:

Coat chicken with spice rub (if possible, toss chicken the night before and store in fridge).

Cut onions, carrots and peppers into bite-sized pieces.  Chop olives and cilantro, and dice the lemon (I have been known to substitute lemon rind when out of preserved lemons – different flavor, but it’s okay in a pinch)

Put carrots and peppers onto tray, toss with EVOO and roast for about 15 minutes under the broiler (I use a stone casserole to cook this dish, so I roast the veggies in this), or until starting to brown.  You may need to stir mixture occasionally to evenly roast.

While the veggies are roasting, sauté the onions until soft; add the garlic at the very end (do not brown).

Add onion and cilantro to roasted veggies and mix. 

Reheat the same pan you sautéed the onions in, adding EVOO as needed.  Sear chicken skin side down first until brown, turn and sauté other side.  Place chicken skin-side up on top of veggies. 

Deglaze pan with chicken stock and pour over casserole.

Cook in a 350 degree oven for 1 hour or until skin is nicely browned and chicken falls off the bone (it’s a good idea to remove the bones before serving).

Serve with Kasbah couscous.

 

 

Tips:

 

  • Although the dark meat, skin and especially the bones add flavor, if you want to save time (and fat / calories), you can brown boneless, skinless chicken breasts cut into cubes, add remaining ingredients and roast for 1 hour, covering with lid or foil.

 

  • I’ve used eggplant in this recipe with much success, cubing it and roasting half-way through roasting the carrots and peppers.  I’ve also omitted the olives for those who don’t like them.

 

 

Posted by Jodi

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