Safoi's Chicken Tagine
To make this recipe in a slow cooker, follow the directions through step 7, and set the slow cooker on high for 4 hours. Add the olives and lemon at the 3-hour-and-45-minute mark.
Ingredients
For the marinade
- 1/2 teaspoon saffron threads
- 1 teaspoon ground ginger
- 1 tablespoon coarse salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup (120 ml) extra-virgin olive oil
- 1/2 cup (120 ml) canola oil
For the stew
- 1 (1 1/2 pound/1.7 kg) whole chicken
- 7 large carrots, peeled
- 1 small yellow onion, minced
- 1/2 cup (75 g) olives (Mediterranean or Kalamata)
- 1/2 preserved lemon, sliced thin
- 1 tablespoon parsley, chopped
Instructions
- Combine the saffron, ginger, salt, pepper, olive oil, and canola oil in a large bowl. Set aside.
- Clean and thoroughly wash the chicken, then cut it into 8 pieces.
- Add the chicken to the bowl with the marinade, massaging the marinade into the chicken.
- Cut the carrots in half and remove their yellow cores.
- Open the tagine and lay the onion on the bottom. Arrange the carrots over the onion.
- Lay the chicken with all of the marinade over the vegetables. Add 1 cup (240 ml) water and cover.
- Cook on very low heat for 1 hour. Check at the 30-minute mark to ensure the bottom is not dry. Add another ½ cup (120 ml) water if necessary.
- In the last 5 minutes of cooking, add the olives and the preserved lemon.
- Garnish with parsley to serve.
Notes
Excerpted from Heirloom Kitchen: Heritage Recipes and Family Stories from the Tables of Immigrant Women by Anna Francese Gass © 2019 Anna Francese Gass. Published by Harper Design, an imprint of HarperCollins Publishers. Photos © 2019 by Andrew Scrivani.