Mark the date, here we are at the middle of July. (Holy moly, why is summer going so fast?) I finally used the tagine I GOT FOR CHRISTMAS because we got Morocco! And boy, was I kind of nervous I would ruin this dinner. Aside from the new tools, we were using new ingredients – literally anything could have happened. But, the stars really aligned for this one an we had something so new, so delicious and fun. So here it goes, the story of a girl, her tagine and some olives.
I will admit to being a diehard Pinterest-er, but a few months ago, I actually bought a real life cookbook, like made out of paper and sit on a shelf book. However, if we are being truthful, I only bought it because the cover picture looked perfect and I needed some new décor. Well, lo and behold, guess what that picture was – chicken tagine with some olives. It’s even luckier that I remembered that I had this book and an idea of where to start when in uncharted waters.
I should also admit a little time passed between actually making this meal and writing this post. Thank goodness for the selective memory of an eight year old – he had to remind me of the ingredients and directions. The real mastermind behind the Global Kidchen.
The Ingredients:
Chicken Marinade:
- 5-6 Chicken thighs
- 4-5 garlic cloves, finely chopped
- 1 tbsp. ginger
- 2 tbsp. paprika
- 1 tbsp. coriander
- 1 pinch of saffron, grinded
- 3-4 tbsp. olive oil (I happened to have Harissa infused EVOO and it went great!)
In a large bowl or container mix all the ingredients and refrigerate for several hours.
Tagine Sauce
- 2 onions sweet onions, diced
- 15-20 Castelvetrano olives
- 1/2 c. parsley, chopped
- 2-3 preserved lemons, chopped
- 1 c. chicken broth
- 3 tbsp. olive oil
Directions: Chicken Tagine
- Start by heating the olive oil and browning the chicken thighs skin side down first. Cook on each side for about 5 minutes. Remove chicken from the tagine and set aside. (I discarded much of the oil also to avoid a greasy dish)
- Next, begin to saute the onions. Once soft add the lemons, parsely and chicken broth.
- Add chicken pieces back to tagine and cover. Turn heat to low and simmer for about 40 minutes.
- Add olives, and simmer another 5-10 minutes, or until the chicken has thoroughly cooked through.
- Serve it over some apricot couscous and garnish with more parsley.
