Moroccan Chicken Tagine
serves 6
Serve this dish the traditional way over vermicelli cooked in seasoned chicken stock, or with saffron rice, couscous or roasted baby potatoes.
Read more about this recipe at The Washington Post.
2 dried ancho chili peppers
1/2 cup olive oil
1 (4-pound) chicken, cut into 8 pieces, skin removed
Flour
1/4 cup white wine or cognac
2 jars (6- to 7-ounce) artichoke bottoms, drained and thinly sliced
1 medium red bell pepper, seeded, cored and julienned
1 medium yellow bell pepper, seeded, cored and julienned
1 cup finely chopped flat-leaf parsley, plus 2 tablespoons for garnish
8 medium cloves garlic, smashed
1 preserved lemon, julienned
1 cup pitted green Greek olives
1/4 teaspoon saffron threads dissolved in 1/4 cup hot water
1 cup water
prep: 35 minutes
total: 2 hours 5 minutes
large oven-proof casserole dish
heavy skillet
wooden spoon
aluminum foil
1. Preheat the oven to 300F. Have ready a large, ovenproof casserole dish.
2. Place the chili peppers in a bowl, add enough warm water to cover and set aside to rehydrate for 20 minutes. Drain, seed and thinly slice the peppers.
3. In a large, heavy skillet over medium-high heat, heat 4 to 5 tablespoons of oil.
4. Season the chicken pieces with salt and pepper to taste. Dust them lightly with flour, shaking to remove any excess. Add some of the chicken to the skillet, being careful not to crowd the pieces, and fry, turning once, until both sides are golden but the chicken is not cooked through. Transfer the chicken to a large casserole dish. Repeat with the remaining chicken. Drizzle the chicken pieces with 3 to 4 tablespoons of additional oil and the juices from the skillet.
5. Return the skillet to medium-high heat, add the wine or cognac, stirring with a wooden spoon to scrape up the bits stuck to the bottom of the pan. Cook, stirring, for 1 to 2 minutes. Add the artichokes, sliced chili peppers, bell peppers, parsley, garlic, lemon, olives, saffron mixture, salt and pepper to taste and water. Bring to a boil. Pour the mixture over the chicken pieces. Cover the casserole tightly -- first with foil, then with a tight-fitting lid or several more layers of foil. Bake for 1 1/2 hours. Baste the chicken with the pan juices after about 45 minutes. If the pan seems dry, add a little more water.
6. Remove the chicken from the oven, uncover and set aside to cool. Cover and refrigerate for up to 2 days before serving. To reheat, cover with foil and heat in a 350F oven for 20 to 30 minutes.
This recipe is adapted from David Dahan, a kosher caterer based in Washington D.C.
