Chicken & Vegetable Tagine

Total Time: 1 hr 50 mins Preparation Time: 15 mins Cook Time: 1 hr 35 mins

Ingredients

• Servings: 4
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground cumin
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon ground ginger
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground turmeric
• 2 tablespoons olive oil
• 1 lemon, juice and zest of, grated
• 1 teaspoon harissa
• 3/4 cup chicken broth
• 1 pinch saffron strand
• 3 tablespoons olive oil
• 1 large onion, chopped
• 2 -3 lbs skinless chicken leg quarters (cut in half)
• 1/2 cup water
• 2 medium zucchini, cut into chunks
• 2 yellow squash, cut into chunks
• 3 medium plum tomatoes, quartered
• 1/4 cup black olives, pitted
• salt
• black pepper
• 1/4 cup whole almond
• 2 tablespoons fresh flat-leaf parsley, chopped, to garnish
• 1 lemon, quartered, for garnish

Recipe

• 1 combine the ingredients for the marinade then add in the spice mixture. pour over the chicken to coat. cover with plastic wrap and refrigerate for at least 1 hour (up to 3 hours).
• 2 warm the chicken broth then add the saffron strands, allow to steep while the chicken is marinading.
• 3 heat 1 tablespoon olive oil over medium-low heat in a tagine. saute the onion until golden, about 5 minutes. pour in the chicken broth and saffron along with the water.
• 4 place in the chicken and any marinade juices. season with salt & pepper then cover with the lid. cook on medium-low heat for 45 minutes.
• 5 uncover and stir in the olives, zucchini, yellow squash and tomato quarters. add another 1/2 cup of water if needed.
• 6 reduce heat to low & recover. cook until the vegetables are tender and the chicken is falling off the bone, about 45 minutes.
• 7 heat 2 tablespoons olive oil in a small saucepan over high heat until hot but not smoking. add the almonds and fry until the skins begin to crackle, about 2 to 3 minutes. pour the almonds and hot oil over the vegetables and chicken.
• 8 ladle the chicken, vegetables, & sauce over cooked couscous or rice. sprinkle with the chopped parsley and serve with the lemon quarters as garnishment.