Tagine Genie

Turn up the taste on a Tuesday in no time at all

Unlike traditional earthenware tagines, my flameware tagine can go directly on a gas burner without needing to soak in water or slowly be brought up to temp. The glazed surface also makes clean up a breeze.

Tuesday night Tagine

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Ingredients

• 2 tablespoons grapeseed or olive oil

• 6 cloves garlic whole, peeled

• 2 teaspoons cumin seeds

• 1/2 teaspoon smoked paprika (yes smoked, because I love it)

• 1 tablespoon kosher or sea salt

• Freshly ground black pepper

• 1 large Spanish onion

• 1 to 2 preserved lemons

• 4 chicken thighs, bone in, skin on.

• 1 cup Castelvetrano olives (Traditional? no. Delicious? yes)

• 1/2 bunch Italian parsley, about 1/4 cup chopped

• 1/2 bunch cilantro, about 1/4 cup chopped

• 2 tbsp (a splash or two) Dry sherry, or white wine

• 1/4 cup Chicken Stock (home made preferably)

Instructions

• Heat the chicken stock in a pot to just below boiling

• Season the chicken on all sides with the salt, pepper and smoked paprika. Set aside.

• Slice the onion into half moon slices. Or roughly dice them if you like. Set them aside.

• Add 1 tbsp oil to the base of the tagine and turn the heat up to medium high

• Add the chicken, skin side down and cook until the skin browns nicely, then flip and continue

• While the chicken is cooking, separate the flesh of the preserved lemons from the skin, slice the lemon skin into strips and chop the flesh. Set aside

• When the chicken is well browned on both sides, remove from pan

• Add remaining oil to the tagine

• Add the cumin seeds and cook until they just begin to brown

• Add the onions and garlic and cook, stirring on and off until the onions begin to caramelize.

• Return the chicken to the tagine, skin side up

• Add the olives, preserved lemons, chicken stock and wine

• Add the chopped parsley

• Turn the heat down to low and cover with the tagine lid

• Cook covered for 30 min

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