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Fresh Plum Concentrate used in place of honey deepens the flavor of the spices while Diced Dried Plums enrich the braise and counter the saltiness of the olives. To complete serve the tagine in a classic style, pair it with Orange Herb Couscous.
Yield: 4 servings
4 g / 2 teaspoons paprika
2 g / 1 teaspoon ground cumin
1 g / 1/2 teaspoon ground coriander
.5 g / 1/4 teaspoon ground cinnamon
.5 g / 1/4 teaspoon ground ginger
15 g / 1 tablespoon kosher salt
5 garlic cloves, smashed
15 g / 1 tablespoon Fresh Plum Concentrate
15 ml / 1 tablespoon extra-virgin olive oil
1.4-1.8 kg / 3.5- 4 pounds bone-in, skin-on chicken pieces (drumsticks separated from thighs, breasts cut in half)
30 ml / 2 tablespoons extra-virgin olive oil
1 large yellow onion, sliced
4 thick strips of lemon zest
2 carrots, sliced into 1/2-inch pieces
480 ml / 2 cups chicken broth
105 g / 2/3 cup pitted green olives
70 g / 1/2 cup Diced Dried Plums
1890 m1 / 8 cups cooked couscous, for serving
5 g / 1/2 cup cilantro sprigs, coarsely chopped
Lemon zest, for serving (optional)
In a small bowl, combine the paprika, cumin, coriander, cinnamon, ginger, and salt. In a large bowl, mix half of the spices with the garlic, concentrate, and olive oil and use it to coat the chicken. Refrigerate at least 3 hours or overnight.
Let the chicken return to room temperature and drain off the marinade. Heat 1 tablespoon olive oil in a large deep pan or Dutch oven over medium-high heat. In batches, sear the chicken pieces until brown on both sides, 3 to 5 minutes. (Watch carefully; the concentrate accelerates browning. Lower heat if necessary.) Transfer the chicken to a plate.
Pour off excess fat from the pan, add the remaining 1 tablespoon oil, and heat over medium-low heat. Add the onions and the spices remaining from making the marinade and cook until softened, about 5 minutes. Deglaze with a spoonful or two of water if the bottom of the pan darkens too fast. Add the lemon zest and carrots and continue to cook until the carrots are lightly caramelized, about 4 minutes.
Return the chicken to the pan and pour in the broth. Add the olives and dried plums and bring to a simmer. Lower the heat to medium-low and simmer until the chicken is cooked through and tender, about 45 minutes. Let cool in the cooking liquid for at least 20 minutes before serving.
To serve: Skim off any fat and reheat the tagine over medium-high heat. Season the broth with lemon juice and salt if desired. Spoon the couscous onto a serving platter, and arrange chicken, vegetables, dried plums and olives, and sauce on top. Top with cilantro and lemon zest.