Tagine Argana

Name: Tagine Argana
Ingredients: 3 lbs chicken (legs and thighs); 4 large onions, minced; 4 garlic cloves, minced; 1 tablespoon fresh ginger, grated; 1 cup olive oil; 1 tablespoon fresh parsley, chopped; 1 tablespoon cilantro, chopped; 1 tablespoon harissa; 12 teaspoon cinnamon; 1 teaspoon turmeric; 12 teaspoon paprika; 12 cup lemon juice; 2 cups water; 2 tablespoons salt; 1 tablespoon black pepper; 1 preserved lemon; 1 (8 ounce) can olives, minced (black or green)

17 ingredients

11 steps

Ingredients

3 lbs chicken (legs and thighs)
4 large onions, minced
4 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 cup olive oil
1 tablespoon fresh parsley, chopped
1 tablespoon cilantro, chopped
1 tablespoon harissa
12 teaspoon cinnamon
1 teaspoon turmeric
12 teaspoon paprika
12 cup lemon juice
2 cups water
2 tablespoons salt
1 tablespoon black pepper
1 preserved lemon
1 (8 ounce) can olives, minced (black or green)

Directions

1

In a large tagine (terra cotta cooking pot) or non-metallic cooking pot, mix the onions, garlic, ginger, olive oil, parsley, cilantro, harissa, cinnamon, turmeric, paprika and lemon juice.
2

Add the chicken and toss until all pieces are coated.
3

Cover and let marinate in the refrigerator at least 2 hours or overnight.
4

When ready to cook, pour the water into the tagine or pot.
5

Add the salt and pepper.
6

Place on the stove and bring to a simmer over medium heat.
7

Let simmer for 35 - 40 minutes, until the chicken is cooked through.
8

While the chicken is cooking, in a separate saucepan, bring the olives and preserved lemon to a boil.
9

Let cook for 10 minutes, then drain.
10

Add the olive mixture to the chicken 5 minutes before serving.
11

Serve hot.