Chicken Tagine

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3 tablespoons extra-virgin olive oil 1 medium yellow onion, diced (about 1 cup) pinch of salt, 1 tablespoon minced fresh ginger, 4 garlic cloves, minced, 2 teaspoons ground turmeric, 1 teaspoon freshly ground black pepper, ½ teaspoon ground cinnamon, ½ preserved lemon peel, finely chopped, 8 pitted Medjool dates, chopped, ½ cup brown lentils, 4 cups chicken stock, 2 teaspoons kosher salt, 1 pinch saffron, 1 cup pitted Castelvetrano olives, 1 (15 ounce) can garbanzo beans, drained and rinsed, 1 whole store-bought rotisserie chicken (3 to 4 pounds), ¼ cup chopped fresh flat-leaf parsley

Ingredients

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In a medium Dutch oven or heavy-bottomed pot over medium-high heat, heat the olive oil. Add the onion and a pinch of salt and cook, stirring, for 2 minutes. 

INSTRUCTIONS

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Add the ginger and garlic and cook 1 minute longer, then stir in the turmeric, black pepper, and cinnamon and cook another 30 seconds. Stir in the preserved lemon, dates, and lentils.

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Pour in the stock and add the salt and saffron. Bring to a boil, then reduce to a simmer and stir in the olives and garbanzo beans. Cover the skillet and cook, stirring occasionally, until the lentils are cooked through, about 25 minutes.

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While the tagine cooks, pull the meat from the chicken, discarding the skin and bones. Shred the meat into bite-size pieces and set aside; you should have about 4 1/2 cups chicken.

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Stir in the chicken and cook until the chicken is warmed through, 5 minutes. Transfer to a serving dish and garnish with the parsley.  Enjoy!

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