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We love how warm and liberal spices, sweetness and tangy brilliance of a tajine enliven the chicken at work. So we decided to develop a chicken tajine with a flavor depth of about an hour.
We followed our standard for braised chicken recipes: we browned the chicken pieces with the skin to give a deep flavor to the braising liquid, removed the chicken from the pot and sauté the herbs (onion strips , garlic and lemon zest) with a mixture of spices (paprika, cumin, cayenne, ginger, coriander and cinnamon), and a chicken broth for braising and honey for sweetening.
The tasty base being built, we brought the chicken back into the pot, starting with the thighs and the longer pestles before the breasts. With green olives, we finished and brightened the dish with a sliced mixture of sliced lemon zest and garlic, lemon juice and fresh coriander.
For best results, use four chicken legs and two chicken breasts, each breast divided in half; the brown meat brings to the broth a precious flavor and should not be omitted. Make sure to cut all the white marrow of the zest, as it can impart a bitter taste. If the olives are particularly salty, rinse them.
CHICKEN TAGINE WITH OLIVES AND LEMON
Servings: 4
Start at the end: 45 minutes
1 1/4 teaspoons of paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon of cayenne pepper
1/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon
3 strips of lemon zest (2 inches) plus 3 tablespoons of juice
5 cloves of garlic, minced
4 pounds of chicken pieces with skin, boneless, trimmed
Salt and pepper
1 tablespoon of olive oil
1 large onion, cut in half and sliced
1/4 inch thick
1 3/4 cup chicken broth
1 tablespoon of honey
2 carrots, peeled and cut across
in 1/2 inch thick slices, very large pieces cut into half-moons
2 cups Greek green olives pitted, cut in half
2 tablespoons chopped fresh coriander
Mix paprika, cumin, ginger, cayenne, coriander and cinnamon in a small bowl. put aside. Mince 1 lemon peel and mix with 1 teaspoon garlic; slice together until you get a thin dough and set aside.
Season the chicken with salt and pepper. Heat the oil in the Dutch oven over medium-high heat until it smokes. Add the chicken, skin down, and cook until it is well browned, about 5 minutes. Using a pair of forceps, turn the chicken over and brown the second side, about 4 minutes longer; transfer to a large plate. When cold enough to handle, discard the skin. Empty the whole pot except 1 tablespoon of fat.
Add the onion and the remaining 2 lemon zests to the pan and cook, stirring occasionally, until the onion slices are golden on the edges, while keeping their sides. form, 5 to 7 minutes (add 1 tablespoon of water if necessary, if the pan starts to burn). Add the rest of the garlic and cook for about 30 seconds, stirring frequently, until the fragrance is fragrant. Add the reserved spice mixture and cook, stirring constantly, until it is dark and very fragrant, for 45 seconds to 1 minute. Stir in the broth and honey, scraping the golden pieces. Add pestle and thighs, reduce heat to medium and simmer for 5 minutes.
Add the carrots to the casserole, then arrange the breasts in a single layer on the carrots. Cover, reduce the heat to medium-low and simmer until the breasts record 160 F and the drumsticks / thighs record 175 F, 10 to 15 minutes.
Transfer the chicken to a plate and cover with foil. Add the olives to the pot; increase the heat to medium-high and let simmer until the liquid thickens slightly and the carrots are tender, 4 to 6 minutes. Put the chicken back in the pan and stir in the coriander, lemon juice and reserved garlic mixture. Season with salt and pepper to taste and serve.
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Nutritional information per serving: 877 calories; 536 calories from fat; 60 g fat (11 g saturated, 0 g trans fat); 251 mg of cholesterol; 2118 mg of sodium; 24 g of carbohydrates; 3 g of fibers; 7 g of sugar; 58 g of protein.
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For more recipes, cooking tips and reviews of ingredients and products, visit https://www.americastestkitchen.com. Find more recipes like Chicken tagine with olives and lemon in "How to cook everything".
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America's Test Kitchen has provided this article to the Associated Press.
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