Since falling in love with this Moroccan classic a few years ago at Momo Restaurant in London, I tried a number of different recipes, but this one--posted on the old FLDG by Ted Richards--is the one that made me stop looking any further. It's fabulous, and it was a big hit at a Middle Eastern feast I helped cook for last weekend. Worth bringing to the attention of anyone who didn't see it and try it before.
Two special features: the chicken doesn't need browning. In fact, it doesn't even need skin--last weekend we used bone-in but skinless chicken thighs exclusively. And the lemons don't need preserving--we used fresh sliced right off the tree.
Date: 9/4/04 9:42
Author: Ted Richards, Toronto Email
Subject: RC: Chicken Tagine with Olives and Lemon
View Parent message
--------------------------------------------------------------------------------
I made this recipe tonight and decided it's a keeper. I actually made half the recipe, using two half chicken breasts instead of a whole chicken.
It went well with couscous, carrots cooked in chicken broth and Château des Charmes Aligoté.
Chicken Tagine with Olives and Lemon
16 garlic cloves, peeled
¾ c. chopped fresh cilantro
¾ c. chopped fresh Italian parsley
2 c. chopped onions
½ c. fresh lemon juice
½ c. olive oil
2 Tbsp paprika
4 tsp grated lemon peel
2 tsp ground cumin
1½ tsp salt
½ tsp ground black pepper
½ tsp cayenne pepper
½ tsp saffron threads
a 3½ lb chicken, backbone removed, chicken quartered
¾ c. pitted oil-cured black olives
1½ lemons, thinly sliced
1½ c. water
Finely chop garlic, cilantro and parsley in processor. Transfer to bowl. Add onions and next 9 ingredients; mix well. Add chicken, olives and lemons; toss. Cover; chill at least 2 hours and up to one day.
Preheat oven to 450°F. Put chicken and seasonings in large ovenproof pot. Add 1½ c. water. Cover; bake until chicken is cooked through, about 1 hour. Transfer to platter. Spoon juices over.
Based on a recipe in Bon Appétit, May 2001