Tagine is an African dish that is traditionally made with chicken, lamb or seafood accompanied by vegetables, nuts and fruits served over either couscous or rice. This dairy-free recipe is a medley of color and sweet, tangy and savory delights. Don't be intimidated by the list of ingredients as most are spices; this recipe is fairly simple and can be prepared in about an hour.
Serves 4 to 6 as an entree
Prep Time: 1 hour, 00 minute
Cook Time: 1 hour, 00 minute
Ingredients:
- 1 1/2 t. ground cinnamon, separated
- 1 t. ground ginger
- 2 t. ground cumin, separated
- 1/2 t salt
- Juice and zest of 1 lemon
- 4 whole chicken legs, skin on (or 4 chicken breasts, skin on)
- 1 T. plus 1 t. olive oil, separated
- 1/2 vidalia onion, chopped
- 3 shallots, chopped
- 2 cloved garlic, finely chopped
- 1 t. paprika
- 1 t. tumeric
- 3 dried chili peppers, soaked in hot water for 30 minutes, seeded and chopped
- 3 medium slicer tomatoes, peeled and chopped
- 2 1/2 cups chicken broth, homemade or store-bought
- 1/3 cup golden raisins
- 1/3 cup raw cashews
- 1/3 cup dried apricots, chopped
- 1 cup couscous
- 1/2 cup fresh cilantro, finely chopped
- 3 T. preserved lemon
- 4 fresh apricots, pitted and halved
- Salt and peper, to taste
- Cilantro or fresh greens, to garnish (optional)
Preparation:
1. Preheat a convection oven to 450 F. Lightly oil a rimmed baking sheet or casserole dish just large enough to hold the chicken legs. Set aside.
2. Combine 1 t. cinnamon, ginger, 1 t. cumin, and 1/2 t. salt in a small dish. In another small dish, combine the lemon zest and juice. Set aside.
3. One piece at a time, dip chicken legs into the lemon and zest mixture, placing each on the prepared baking sheet or dish. Dust an equal amount of the spice mixture over each piece, rubbing in the spices until evenly coated. Cover sheet or dish with foil and bake for 45 minutes. Remove the foil and bake for 10 minutes more, until chicken is golden brown but still moist.
4. While chicken is roasting, heat the olive oil in a heavy-bottomed skillet over medium heat. Add the onion, shallots and garlic and cook, stirring frequently, for about 6 minutes or until onions are translucent. Add 1/2 t. ground cinnamon, 1 t. cumin, paprika, tumeric and chile peppers, cooking for 2 minutes more.
5. To the skillet add the tomatoes, broth, raisins, cashews and dried apricots, and allow sauce to simmer for 10 minutes. (The sauce should still resemble a broth; add additional broth or water if sauce thickens too quickly.)
6. Add the fresh apricots, preserved lemon, and salt and pepper to taste. (You may not need to add any salt; both the broth and preserved lemon contribute largely to the savory quality of the dish.)
7. While the sauce is simmering, combine the couscous with 1 1/2 cups water in a medium-sized saucepan. Over medium-high heat, stirring occasionally, bring cousous to a boil and reduce heat to low. Cover and let simmer until the water has been absorbed, about 5 minutes. Turn off the heat and let the couscous rest for about 15 minutes. Fluff couscous with a fork, adding 1 t. oil, cilantro, and salt and pepper to taste.
8. Place roast chicken on a bed of couscous, and generously ladel the warm sauce over the chicken, garnishing with sprigs of cilantro or fresh greens if desired.
