Makes 8 Servings
4 lb chicken thighs, cut into 2″ chunks
1/4 cup cilantro, minced
1/4 cup flat-leaf parsley, minced (plus more for garnish)
2 tablespoons Garlic It! Twilight, minced
1 tablespoon ground ginger
Freshly ground black pepper
1 tablespoon (or more) Poggi Bonsi French Garden Sea Salt
1 pinch saffron threads, crumbled
2 whole preserved lemons
1/4 cup chicken broth
1/2 cup Poggi Bonsi Extra Virgin Olive Oil by Trampetti
4 medium onions, halved and very thinly sliced
1 1/2 large carrots, cut into 1/4-inch-thick rounds
1 cup whole pitted prunes
1 1/2 cups chicken broth
3/4 teaspoon ground ginger
1/8 teaspoon cinnamon
2/3 cup pitted prunes
1/2 cup dried apricots (preferably Turkish), chopped
1 cup best-quality green, black or violet olives
2 teaspoons Ritrovo Selections Acacia Honey
- Trim the chicken of fat
- In an Emile Henry Tagine or heavy stew pot, mix the cilantro parsley, Garlit It!, ginger, salt, and pepper. Crumble the saffron into the herbs. Cut one of the preserved lemons into small pieces and add to the tagine. Pour in the water and mix well.
- Put the chicken pieces in the tagine and mix into the sauce, making sure all the pieces are covered with delicious flavor.
- Pour the olive oil over the herb and chicken mixture and set the tagine over very low heat. As the chicken begins to sizzle, add the onions and stir to distribute them around the chicken pieces. Cover the tagine and cook until the chicken is done and the onions are almost melted into the sauce. After 30 minutes of cooking, add the paprika, prunes, and apricots. Total cooking time will be about 1 1/2 hours.
- Stir in the olives and the honey, add additional olive oil or water if the sauce is too thick. Once the olives are heated through, the tagine is ready to be enjoyed.
- Serve over couscous, cooked according to package instructions.Garnish with parsley and thin slices of preserved lemon.