MOROCCAN CHICKEN TAGINE

Ek het nou nie een van die fancy Tagine potte nie, maar ek het my ligte potyster kastrol met ‘n hoë koepel deksel gebruik, wat baie dieselfde effek as die Tagine pot het. In die toekoms sal ek net nie die ekstra water byvoeg nie, aagesien daar genoeg sous gevorm word deur die kondesasie proses tydens die kookproses. Vir diegene wat die sous wil opsuig in ‘n paar dik snye brood, is dit egter ideaal.

For the marinade:
1 large onion, grated
4 garlic cloves, minced
1-inch piece of fresh ginger, grated
a small bunch of fresh cilantro, chopped
a pinch of saffron threads
freshly squeezed juice of 1 lemon
1 teaspoon Kosher salt
3 tablespoons olive oil
For the tagine:
8 chicken thighs
1 tablespoon olive oil plus a pat of butter
2 tablespoons chopped preserved lemon, or a few thinly sliced lemon wedges if you can’t find preserved
approximately 170 g large green pitted olives
3 sprigs fresh thyme

Combine all of the marinade ingredients in a large Ziploc bag.
Add the chicken and toss to coat. Refrigerate at least 4 hours or overnight for best flavor.
Heat the olive oil and butter in a tagine or braising pan over medium heat.
When foam subsides, add half the chicken, skin side down, reserving the marinade.
Brown on both sides then remove to a plate. Repeat with remaining chicken.
Return all of the chicken to the pan.
Pour the marinade over the chicken and add ½ cup of water, the thyme and preserved lemon.
Bring to a low simmer and cover the tagine. Simmer for 45 minutes, turning the chicken occasionally.
Add the olives about 10 minutes before the dish is done.
Serve with couscous or rice.

Recipe posted by Adam Cloete
Photo: Adam Cloete