Keith’s Moroccan Chicken Tagine

 

 

Ingredients

  • 3-4 tbsp whole butter
  • 5-6 lbs chicken parts
  • 1 tablespoon Keith Lorren’s All Purpose Seasoning
  • 2-3 teaspoons Keith Lorren's Chicken Bouillon
  • 2 whole cloves
  • few dashes of cayenne pepper for heat
  • 1 teaspoon black pepper corns crushed
  • 2 medium onions, chopped or 10 cipollini onions blanched and peeled
  • 3 garlic cloves, chopped
  • large pinch saffron threads, crushed
  • 2 tsp finely minced fresh ginger
  • 1 bayleaf
  • 1/2 teaspoon ground turmeric
  • 1 tsp cumin toasted and ground
  • 1 small cinnamon stick
  • 20 picholine olives
  • 10 ready-to-eat dried apricots, cut into quarters (optional)
  • 1 preserved lemon rinsed
  • 2 tbsp honey
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped or parsley
  • 1 1/2 cup rich chicken stock
  • 3 tbsp slivered almonds, sautéed until golden brown in butter
  • 3 lemons
  • 2.5 oz salt
  • 5 fl oz lemon juice

Directions

PREPARE THE LEMONS

  1. Wash the lemons well. 
  2. Cut each lemon into 6 wedges lengthwise and remove the seeds. 
  3. Add the salt and lemon juice to the lemons, mix well, and store in the refrigerator for atleast a week. 
  4. Stir the lemons every day to dissolve the salt. 
  5. Rinse under cold water before using.

PREPARE THE CHICKEN

  1. Season chicken with Keith Lorren’s All Purpose Seasoning, black pepper corns, and crushed chicken bouillon. 
  2. Marinade overnight. 
  3. The next day, in a large, heavy saucepan, heat butter and brown chicken on both sides. 
  4. Remove from the pan and set aside. 
  5. Add onions, garlic, ginger, additional pepper, and a few dashes of cayenne, if desired. 
  6. Sauté for 10 minutes until softened and golden.
  7. Add the spices, sauté for 1 minute, then add the chicken, apricots, honey and half the coriander/parsley. 
  8. Pour in the stock and cook on a low heat for 25-30 minutes. 
  9. Add olives and preserved lemon and simmer for about 15 minutes more. 
  10. Remove the lemons, sprinkle with the almonds and remaining coriander and parsley and serve with warm couscous.