Chicken Tagine with Olives and Preserved Lemons pairs with our TRV 2019 Rosè of Pinot Noir
- 5 cloves garlic, finely chopped
- 1/4 tsp saffron threads, pulverized
- 1/2 tsp ground ginger
- 1 tsp sweet paprika
- 1/2 tsp ground cumin
- 1/2 tsp turmeric
- Salt and freshly ground pepper
- 1 chicken, cut in 8-10 pieces
- 2 tbsps EVOO
- 3 medium onions, sliced thin
- 1 cinnamon stick
- 8 calamata olives, pitted and halved
- 8 cracked green olives, pitted and halved
- 1 large or 3 small preserved lemons
- 1 cup chicken stock
- juice of 1/2 lemon
- 1 tbsp chopped flat leaf parsley
Step 1
Mix garlic, saffron, ginger, paprika, cumin and tumeric together. If not using kosher chicken , add 1/2 tsp salt. Add pepper to taste. Rub chicken with mixture, cover, refrigerate and marinate 3 to 4 hrs.
Step 2
Heat oil in heavy skillet. Add chicken and brown on all sides. Remove to platter. Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned. Transfer to tagine if using one or leave in skillet. Add cinnamon stick.
Step 3
Put chicken on onions. Scatter with olives. Quarter thge lemons, remove pulp and cut skins in strips. Scatter over chicken. Mix stock and lemon juice. Pour over chicken.
Step4
Cover tagine or skillet. place over low heat, and cook about 30 minutes, until chicken is done. Sprinkle parsley on top and serve with a nice chilled botle of TRV 2019 Rosè.
