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Citrus Chicken Tagine Recipe

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This recipe for Citrus Chicken Tagine, by , is from Dennis's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Dennis Pedra


2 Tablespoons Harissa
1 Tablespoon smoked paprika
1 tablespoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon ground allspice
1/2 teaspoon cardamom
1/2 teaspoon cayenne
2 Navel Oranges zested, then cut into 8 pieces
4 tablespoon canola oil
8 bone-in thighs
Kosher salt and freshly ground pepper
4 cloves garlic, minced
1 Spanish onion diced
1 1/2 cups canned whole tomatoes, hand crushed
1 cup chicken stock
1 cup large green olives, pitted
1/2 cup dried apricots, diced
1/4 cup chopped preserved lemons
Cooked couscous, for serving
Fresh Cilantro and mint leaves, for garnish

Preheat the oven to 325 Heat a wide braising pan over medium- high heat
In a small bowl, combine the harissa, paprika,turmeric,cumin,ginger,cinnamon,coriander,allspice,cardamom,cayenne,orange zest and 2 tablespoons of canola oil. Stir to form a paste
Season the chicken with the salt and pepper;rub half of the spice mixture on both sides of the thighs
Add the remaining 2 tablespoons canola oil to the pan. Sear the chicken skin-side down until golden brown, about 5 minutes. Flip and brown the other side. Remove to a plate
Add the garlic, onion and remaining spice mixture to the same pan, using a wooden spoon to scrape any browned bits from the bottom of the pan. Reduce the heat to medium and cook until the onions are softened and lightly browned, about 5 minutes
Return the chicken to the pan along with the tomatoes, chicken stock,olives,apricots, preserved lemon
and sliced oranges and season with the salt and pepper being careful with the salt. Braise in the oven, partially covered for about 1 hour and 15 minutes. Uncover and continue to braise until the chicken is tender, another 15 to 45 minutes. Serve from the pan over couscous, garnishing with sliced Meyer lemon and whole cilantro and mint leaves.

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