Chicken Tagine with Saffron

by Laura Donnelly — April 18, 2007

Continuing our Moroccan theme for the week, here's a recipe for a simple tagine, more aromatic than spicy. This one is especially good made a day in advance.

Serves 6

2 Tablespoons olive oil
1 whole chicken (about 4 lbs.) cut into 8 pieces
2 breasts of chicken, halved
2 Tablespoons butter
2 teaspoons cumin
2 teaspoons ground ginger
2 teaspoons sweet paprika
1/2 teaspoon saffron threads
juice of one lemon
3 cloves garlic, minced
1/2 cup white wine
1/2 cup chicken stock
1 Tablespoon kosher salt
1 teaspoon black pepper
1 cup pitted green or purple olives
3 preserved lemons, pulp removed, cut into thin strips
2 Tablespoons each parsley and cilantro

1. Preheat oven to 350 degrees.

2. Heat oil in Dutch oven or heavy casserole. Add chicken in batches, browning on all sides, about 5 minutes.

3. When all pieces are browned, return them to the casserole and add butter, cumin, ginger, paprika, saffron, lemon juice, garlic, white wine, stock, and salt and pepper. Cover, place in oven and bake for 1 and 1/2 hours or until chicken is tender. Baste and turn the chicken pieces occasionally. Add olives and lemons, leave uncovered and continue cooking 10 minutes.

4. Transfer contents to tagine or other attractive serving dish and garnish with parsley and cilantro.