One New Med Recipe: Chicken Tagine
The foods of Italy, Spain, and Greece leap quickly to mind when we think of the Mediterranean Diet, but what about all those other countries surrounding the Mediterranean Ocean? You're missing a bet – and a lot of wonderful flavors – if you ignore the spices and herbs and typical ingredients of North Africa and the Middle East. Today's recipe is adapted from the creation of Oldways' freinds, Barbara Costa and Eric Stange, and is an easy rendition of the Moroccan Mediterranean classic, Chicken Tagine.
Chicken Tagine with Olives and Lemons
One 3 ½ lb chicken, backbone removed, quartered (we used thighs and halved breasts, skin removed but bones still in)
8 garlic cloves, peeled
¾ cup fresh cilantro, chopped
¾ cup chopped fresh Italian parsley, chopped
2 cup chopped onions, chopped
½ cup fresh lemon juice*
½ cup olive oil
2 tablespoons paprika
4 teaspoons grated lemon peel (grate lemons before making juice)
2 teaspoons ground cumin
1 ½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
¼ teaspoon saffron threads
¾ cup pitted oil-cured black olives
1 ½ lemons, thinly sliced
1 ½ cup water – add when cooking
Finely chop garlic, cilantro, and parsley in processor. Transfer to bowl. Add onions and next 9 ingredients; mix well. Add chicken, olives and lemons; toss. Cover; chill at least 2 hours and up to 1 day before cooking.
Preheat oven to 450. Put chicken and seasonings in large ovenproof pot. Add 1 ½ c water. Cover; bake until chicken is cooked through, 1 hour. Transfer to platter, spoon juices over.