A tagine is the pottery cooking pot with a domed lid. Moroccans use them to bake their slow cooked dishes. If you buy one, bake in a regular dish and transfer it to the tagine for serving because the lead content can be dicey. Make ahead and reheat when needed. Chicken thighs are better than breasts because they are juicier but if you use breasts cook 5 minutes less time. Preserved lemons are available in jars at gourmet shops.
Recipe courtesy of Lucy Waverman, Food Author and Columnist.
Directions for: Chicken Tagine with Dried Figs
Ingredients
Stew12 boneless, skinless chicken thighs
2 Tbsp lemon juice
1 Tbsp chopped garlic
2 Tbsp olive oil
2 cup onions, thinly sliced
tsp ground ginger
tsp crushed red pepper flakes or to taste
tsp ground cumin
tsp paprika
tsp cinnamon
tsp saffron, crushed, optional
cup chopped parsley
cup chopped fresh coriander
1 cup chicken stock or water
1 preserved lemon, slivered
cup chopped dried figs
Marinade2 Tbsp lemon juice
1 Tbsp chopped garlic
Salt and freshly ground pepper to taste
Directions
Stew1. Heat oil in large skillet on medium high heat. Add chicken pieces in batches and saut 3 minutes per side or until golden. Remove.
2. Stir in onions and saut about 3 minutes or until softened. Stir in garlic and cook 1 minute longer. Add spices and herbs and stir together, and then add remaining 2 tbsp lemon juice and stock. Bring to boil.
3. Reduce heat to medium low; return chicken to pan, cover and simmer 10 minutes or until chicken is still a little pink. Add figs and preserved lemon and cook for 5 minutes longer or until chicken is cooked through.
Marinade1. Marinate chicken with 2 tbsp lemon juice, 1 tbsp garlic and pepper, marinate for 30 minutes. Season with salt after marinating.
See more: Poultry, Citrus, No-Cook, Main, African