Name: Chicken Tagine
Cook time: 2700 s
Total time: 2700 s
Yield: 4
Ingredients: for the Marinade; 4 chicken thighs + 4 chicken legs; 1/2 tsp ground cumin; 2 tsp ground paprika; 1 tsp ground ginger; 1/4 tsp of pepper; Large pinch salt; 2 large garlic cloves, grated; A handful of fresh cilantro and parsley, finely chopped; 1 pinch saffron, crushed and brewed in 3 ice cubes; 1 The pulp of large preserved lemon; 2 tablespoons of olive oil; for the Tagine; 2 large onions, very finely diced (or grated); 2 tbsp olive oil; pinch of salt and ground turmeric; 1 The skin of preserved lemon, thinly sliced; 1 tablespoon fresh lemon juice; handful of green olives; Chopped parsley and cilantro; 2 cups Moroccan couscous; 2 cups chicken stock; 1 tbsp olive oil; 3 tbsp pistachios (shelled); 3 tbsp raisins

Zachary Neman

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Or otherwise known as @cheffinwithzach. I would describe myself as both a nerd and foodie. I graduated college with a bachelor's degree in computer science (Yes, I could have coded the website myself, but I was lazy. My true passion is cooking (eating too, of course), and I decided to pursue all things food instead of entering the tech world.

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A tagine is a special clay pot with a cone-shaped lid used in many Moroccan dishes. They are usually aromatic stews, slowly simmered to perfection. This is one of them–however, I did not have a tagine when cooking this. I used a regular wide pan and it came out delicious but according to the Moroccans the tagine does make a difference. This is a really easy dish to make–all you need to marinate some chicken and let it cook slowly with onions. It’ll take about an hour and a half but 90% of the time is just waiting for the chicken to do it’s thing on the stove. I paired it with some couscous that I added some pistachios and raisins to–not traditional at all (this is normally eaten with bread) but it was a delicious fusion of two different dishes.

Chicken Tagine

saffron, crushed and brewed in 3 ice cubes

Crush saffron and add ice cubes. Let the ice melt.

Remove the pulp from a preserved lemon–cut into quarters, then carefully run your knife in between but pulp and skin, to remove as much pulp as possible. Finely chop the pulp. Thinly slice the skin and set aside for later.

A handful of fresh cilantro and parsley, finely chopped

Grate garlic and add to a bowl with preserved lemon flesh, saffron water, cumin, paprika, ground ginger, salt, pepper, cilantro, parsley, and olive oil. Stir to combine then add chicken and incorporate. Marinate for as long as you desire.

large onions, very finely diced (or grated)

Very finely dice or grate onions. Add to a wide pan or tagine with olive oil underneath. Add a pinch of salt and turmeric on top of the onions, then lay your chicken over the onions. Spread out the chicken into an even layer and make sure to get all the marinade in there.

Cover and cook for 20 minutes over medium heat, then turn to low and simmer another hour.

The skin of  preserved lemon, thinly sliced

Uncover, add lemon juice and evenly disperse olives and preserved lemon peels. Cook an additional 15 minutes over medium-high heat. Finish with chopped parsley and cilantro.

Add chicken stock to a small pot with olive oil. Bring to a boil, add couscous, and cover. Immediately shut off the heat and let sit for 5 minutes. Uncover, then add pistachios and raisins and fluff up with a fork to incorporate.