THE scorching summer heat and the ever-present dust reminds me of the deserts of Africa. In this hot and humid month of April, why not use the weather as an inspiration? My Chicken Tagine recipe celebrates the spices and sweet and savory flavors of Moroccan cuisine. The clay Tagine cooking vessel makes this dish more authentic, but you may, of course, use a heavy pot with a cover, a deep casserole or a Dutch oven. Bright, filling and mildly spicy, this dish definitely ticks all the boxes for a perfect summer lunch or dinner.
INGREDIENTS:
- 3 pcs. chicken quarters
- 1 tsp. sumac
- 1 tsp. cumin powder
- 1 tsp. fenugreek powder
- 1/2 tsp. chili powder
- salt and pepper
- 1/2 cup dried apricots
- 1/2 cup pitted olives
- 1 pc. cinnamon stick
- 1 1/2 cups chicken stock
- 1 whole preserved lemon, sliced
- almonds
Procedure:
1 Mix sumac, cumin, fenugreek and chili powder with chicken. Season with salt and pepper.
Marinate for two hours.
2 Sear marinated chicken until brown on both sides.
3 Preheat oven to 300°F.
4 Place browned chicken in tagine or oven-proof pot. Add chicken stock, cinnamon stick, apricots, olives. Cook in oven for 45 minutes to 1 hour.
5 Remove from oven and serve in tagine or transfer to a serving plate. Add sliced preserved lemon and almonds.
6 Serve with couscous.