Rich Chicken Tagine with Lemons and Almonds
- 2½ pounds chicken (we like boneless, skinless thighs), trimmed of fat and cut into chunks
- Chickpea flour
- Olive oil
- 2 yellow onions, peeled and thinly sliced
- 4 cloves garlic, peeled and minced
- 3 1-inch pieces ginger, peeled and sliced
- 1 cup golden raisins
- ½ cup sliced almonds, freshly toasted
- 15 slices fresh lemon, washed and seeded
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon cracked coriander, freshly ground
- 1 teaspoon turmeric
- 20 saffron threads
- 2 tablespoons dark honey
- Sea salt
- 4 to 6 cups rich stock, just enough to cover chicken
- Parsley, chopped
- Heat a tagine dish or a Dutch oven fitted with a lid over mediumhigh heat. Season chicken with sea salt and dredge in chickpea flower. Heat olive oil in tagine and, working in several small batches, slowly brown chicken. Let each batch rest on paper towels to drain off any extra oil. Note that you are not cooking the chicken completely at this first stage.
- Clean the tagine dish and heat a small amount of olive oil. Sauté onions and garlic until softened. Add ginger, lemons, raisins, almonds and spices. Cook for a few minutes, allowing the spices to bloom and the aromatics to emerge. Return chicken to the pot and stir to cover with spice mixture. Add stock to just cover the chicken and cover with lid. Simmer at low heat for at least 40 minutes to 1 hour, or until chicken is really tender.
- Remove lid and stir gently. Add honey and parsley and continue to simmer without lid. Your goal is to create a sauce that is thick and delicious. The peaked lid of the tagine helps create more liquid as it traps steam and is a great self-baster. Taste and season with salt, if needed.
At Edible Monterey Bay, our mission is to celebrate the local food cultures of Santa Cruz, San Benito and Monterey Counties, season by season.