Author Notes
From the "top of the shop" spices, to the luscious sauce, this is one of the original one pot meals! —lorigoldsby
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Ingredients
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6
chicken thighs or legs
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1 teaspoon
each of ground cardamom, cinnamon (or 1 stick), coriander, cumin, paprika
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1//2 teaspoons
each of ginger and tumeric
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1 tablespoon
paprika
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1/2
small onion, large dice
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2-3
carrots, bite sized chunks
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6-8
large green olives
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13 ounces
can of fire roasted tomatoes
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2-4 ounces
marcona almonds
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1
lemon
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1/4 cup
olive oil
Directions
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In tagine, mix olive oil and spices. Drop in chicken thighs and toss to coat. Drain any excess oil, spread out evenly within bowl.
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Add onion, carrots, olives and almonds.
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Thickly slice lemon, add coarse kosher salt and rub into their membranes with back of a spoon. (this is a cheat/shortcut to having preserved lemon)
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add canned tomatoes into reservoir as space allows. Any extra room-add chicken broth or wine. Cover with lid, bake at 375 for 40 minutes.
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Serve with couscous--often you can add it directly to the pot, allow to set for 20 min or according to package directions..
Can sub chicken thighs for one small lamb leg.
I learned to cook with my Gran. I can still see her reading a recipe and figuring out how she would make it better. She was fearless about substituting ingredients--but also knowledgeable. She approached food in the same way she built her antique business--appreciate quality ingredients and workmanship, but don't be a snob. I think I carry those same beliefs in my approach to cooking. I love family style dinners, I love a fancy ladies' luncheon with my wedding china, or a backyard seafood boil to celebrate my husband's birthday...I love to share food with others.
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