A classic chicken tagine gets its beautiful color from turmeric and saffron, its aromatics from a slew of fragrant spices and its subtle oregano-like notes from Nigella Seeds (or black caraway). This comforting dish is cooked low and slow to preserve both its flavors and the tenderness of the chicken.
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Ingredients
Serves 4
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1/4 Cup Olive Oil
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1 Medium Onion, sliced
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2 Tablespoons Nigella/Black Caraway (Kalonji), lightly toasted, divided
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4 Cloves Garlic, minced
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1 Teaspoon Kosher Sea Salt Flakes
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1 Teaspoon Ground Turmeric
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3/4 Teaspoon Ginger Powder
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3/4 Teaspoon Fine Ground Black Pepper
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1/2 Teaspoon Saffron Threads
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1 Pinch Korintje Cinnamon, Cassia Bark
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1 Whole (4 To 5-Lb.) Chicken, cut into pieces
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1/2 Preserved Lemon, quartered
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1/3 Cup Water
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5 Sprigs Cilantro, tied into a bouquet
Directions
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Spread olive oil over base of tagine or Dutch oven. Scatter with onion.
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Grind 1 tablespoon nigella seeds and combine with remaining half of whole nigella seeds, garlic, salt, turmeric, ginger, pepper, saffron and cinnamon in small bowl.
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Arrange chicken on top of onions skin-side up. Rub spice mixture into chicken. Add preserved lemon, water and cilantro to tagine.
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Cover and bring to a simmer over medium-low heat. Reduce heat to low, cover and cook until chicken is tender, about 2 hours, flipping meat halfway through.
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Discard cilantro, cinnamon bark,preserved lemons and serve.