Chicken Tagine With Olives & Preserved Lemons 

A tagine is a Moroccan stew. Traditionally, tagines are cooked in a cone- shaped earthenware pot (also called a tagine), however, 
a cast-iron Dutch oven is an acceptable substitute. Serve this stew over couscous, which has been tossed with torn fresh mint
 leaves and toasted pine nuts. 


INGREDIENTS:

1/4 cup extra virgin olive oil 

1 chicken (about 3 1/2 pounds), skinned, then cut into leg, thigh and breast portions 

Salt and pepper to taste 

1 yellow onion, thinly sliced 

1 red onion, thinly sliced 

1 cup chicken broth 

4 garlic cloves, smashed, peeled, and left in big pieces 

1 teaspoon paprika 

1 teaspoon ground ginger 

1/2 teaspoon turmeric 

1/4 teaspoon cinnamon 

1/2 teaspoon ground black pepper 

Pinch of cayenne pepper 

1 teaspoon kosher salt 

Pinch of saffron 

1/4 cup honey 

1 (16-ounce) can chickpeas, drained and rinsed 

1/2 cup oil-cured black olives, pitted and torn in half (See Note) 

2 preserved lemons or fresh lemons (Meyer preferred), cut into 1/4-inch slices 

1/2 cup fresh pomegranate seeds (optional) 


INSTRUCTIONS:
Preheat the oven to 375°. 

Heat 2 tablespoons of the olive oil in a cast-iron Dutch oven over medium- high heat. 

Sprinkle the chicken with salt and pepper, add to the pot and saute for about 4 minutes on each side, until the chicken is lightly browned. 
Remove the chicken and set aside. 

Drizzle 1 tablespoon oil into the Dutch oven. Arrange the onions in a layer over the bottom of the pot. 
Place over high heat and cook for 4 to 5 minutes, 
allowing the onions to caramelize. Do not stir.
 
Remove from heat and set aside. Combine the chicken broth, garlic, spices and the honey in a small saucepan. 
Bring to a boil over medium-high heat. Remove from heat and let steep for 5 minutes. 
Arrange the chicken pieces over the onions in the Dutch oven. Combine the chickpeas, olives, the remaining 1 tablespoon olive oil and the seasoned broth mixture. 
Toss well to evenly coat everything, then pour over the onions and chicken. 
Cover everything with a layer of sliced preserved lemons. 

Cover the Dutch oven with its tight-fitting lid, or cover the pot tightly with foil. The idea is to lock in the steam and all the wonderful flavors. 
Place in the preheated oven and bake for 1 hour. 
If desired, garnish each serving with fresh pomegranate seeds. 

Serves 4 to 6 Note: It's easy to pit the olives by first smashing them with the flat side of your knife blade. This separates the pit from the meat. 

PER SERVING: 380 calories, 24 g protein, 40 g carbohydrate, 15 g fat (2 g saturated), 58 mg cholesterol, 812 mg sodium, 6 g fiber. 



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