Safoi's Chicken Tagine
Ingredients
Marinade
- ½ teaspoon saffron threads
- 1 teaspoon ground ginger
- 1 tablespoon coarse salt
- 1 teaspoon freshly ground black pepper
- ½ cup extra-virgin olive oil
- ½ cup canola oil
Stew
- 1 (1½-pound) whole chicken
- 7 large carrots, peeled
- 1 small yellow onion, minced
- ½ cup olives (Mediterranean or Kalamata)
- ½ preserved lemon, thinly sliced
- 1 tablespoon parsley, chopped
Instructions
- Combine the saffron, ginger, salt, pepper, olive oil, and canola oil in a large bowl. Set aside. Clean and thoroughly wash the chicken, then cut it into 8 pieces. Add the chicken to the bowl with the marinade, massaging the marinade into the chicken. Cut the carrots in half and remove their yellow cores. Open the tagine (or slow cooker) and lay the onion on the bottom. Arrange the carrots over the onion. Lay the chicken with all of the marinade over the vegetables. Add 1 cup water and cover.
Notes
If using a tagine, cook on very low heat for 1 hour. After 30 minutes, check to ensure the bottom is not dry. Add another ½ cup water, if necessary. In the last 5 minutes of cooking, add the olives and the preserved lemon.
If using a slow cooker, set the cooker on high for 3¾ hours. Add olives and lemon, then continue to cook on high for another 15 minutes.
Garnish with parsley and serve!
