Updated: Jul 31, 2020
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
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)
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