Chicken Tagine For 2

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 2 chicken leg quarters, skin removed and discarded
• 1 -2 tablespoon vegetable oil
• 1/4-1/2 teaspoon pepper
• 1/4 teaspoon ground ginger
• 1/2 teaspoon ground coriander
• 1/2 teaspoon crushed saffron threads or 1/4 teaspoon ground turmeric
• 2 garlic cloves, minced
• 1 large onion, diced
• 1 cup chicken broth
• 2 preserved lemons or 2 meyer lemons, plus
• 1/2 teaspoon salt (2 one standard lemon plus 1/2 tsp salt and 1/2 tsp sugar)
• 1 large carrot, cut into large dice
• 1 cup green olives

Recipe

• 1 combine the spices in a small bowl.
• 2 heat a dutch oven or heavy, lidded skillet over medium-high heat, add the oil, and brown the chicken.
• 3 add the diced onion and cook until translucent, 3-5 minutes.
• 4 stir in the spices and garlic and cook until fragrant, about 30 seconds.
• 5 add the chicken broth and carrots, scrape up any brown bits that have accumulated on the bottom of the pan, cover tightly, and simmer over low heat for 20 minutes.
• 6 while the chicken cooks, prepare the lemons: for preserved lemons or fresh meyer lemons, slice crosswise and remove seeds; for standard lemons, juice and strain out seeds, then remove zest from the juiced halves with a vegetable peeler and finely slice zest crosswise.
• 7 if olives have pits, while the chicken cooks, smash 1-2 olives at a time with the flat side of a chef's knife and remove pits.
• 8 uncover the chicken and add the lemons and olives (and extra salt and sugar, if using fresh lemons). turn up heat to medium-low and continue to simmer for another 10 minutes, turning chicken after 5 minutes.
• 9 if sauce hasn't thickened yet, remove chicken to a plate, increase heat and continue to simmer sauce until thick.
• 10 serve over couscous or rice.