Tagine in a Tagine!

We picked up a clay pot tagine on our recent travels to Morocco, and I couldn't wait to use it. Tagine refers to both the cooking pot (featured below) and the stew cooked in it. It is a North African speciality. Last night, I made a Chicken Tagine with Olives & Preserved Lemon.

Serves 2

Ingredients

· Chicken thighs - 2 - I used boneless meat because that's what I had at home. The version I had in Morocco was made with bone-in dark meat - tasted better for sure!

· Shallots/ Red Onions - 2 cups - thinly sliced

· Garlic - 2 tsp - finely minced

· Bay leaf - dry - 1

· Cinnamon stick - 1

· Olives - 1/2 cup - I used a combination of Kalamata (Greek Black Olives) and Manzanilla (Spanish Green Olives)

· Chickpeas/Garbanzo beans from a can - 1/2 cup washed

· Bell Peppers - Tri colored frozen from Trader Joes - 1/2 cup

· Harissa - 2 tbs - I used a brand called Korba (Tunisian) which is available locally in Fresh Farms. Spice levels differ by brand, so taste first before using!

· Preserved Lemon - 1/4th thinly sliced. I smuggled my preserved lemons in from Morocco, but have a batch of lemons ready to preserve using the technique in the link. Traditionally, you use only the rind discarding the pulp and any seeds. I used the rind & the pulp.

· Chicken Stock - 2 cups

· Salt to taste

· EVOO - 1 tbs 

Line the bottom & the sides of the tagine with EVOO (I had to cure my tagine before first use).

Add all the ingredients together, and mix well. Ensure that the chicken has been coated very well with the ingredients (especially the harissa).
Cook in the oven at 350F for about 2 hours.

Serve hot with Couscous and enjoy the unbelievably moist chicken, and the explosion of flavors in your mouth!

 Notes-

• You can make this dish in a covered oven safe dish or in a slow cooker too
• Although I didn't feel the need for additional spices, you can add cumin/coriander powder to this dish.
• Also, I have seen recipes where the chicken is marinated in garlic, oil and harissa. I didn't have the time/patience to marinate.
• Substitute for Preserved Lemon - If you don't have preserved lemons readily available, you can quickly make an acceptable substitute by thinly slicing a fresh lemon and sautéing it slowly in olive oil, a little sugar and salt until very tender. Chop into small pieces and use the same as preserved lemons. If you are interested in making Moroccan food often, I would highly recommend making a batch though.They keep indefinitely in the refrigerator.