MOROCCAN CHICKEN TAGINE WITH CRACKED GREEN OLIVES
MAKES 6 SERVINGS

Traditional tagine dishes suggest marinating chicken with spices for several hours or overnight. This tagine recipe contains all the delicious elements but has been revised and prepared in half the time. Don’t let the lengthy list of delicious spices alarm you. All combined it makes for an excellent tagine suited for any gathering. 

8 bone in chicken thighs, skinned
Salt and freshly ground black pepper
3 tbsp. (45 mL) olive oil
1 large sweet onion, diced
4 large garlic cloves, minced
1 inch (2.5 cm) fresh ginger, peeled and minced
¾ c. (175 mL) chicken stock or bouillon
1 tsp. (5 mL) whole black peppercorns
1 tsp. (5 mL) cumin seeds
1 tsp. (5 mL) red pepper or crushed chili flakes
1 tsp. (5 mL) ground cinnamon
1 tsp. (5 mL) sweet or hot paprika
¼ tsp. (1 mL) whole cloves
1 tsp. (5 mL) saffron threads
½ tsp. (2 mL) tumeric 
1 preserved or fresh lemon, cut into eighths* 
2 bay leaves
¾ c. (175 mL) chopped fresh cilantro
¾ c. (175 mL) whole pitted green olives such as Manzanilla or Sicilian olives
14 oz. (398 mL) chick peas, rinsed and drained
2 firm, ripe tomatoes, coarsely chopped
½ c. (125 mL) golden seedless raisins
¼ c. (50 mL) fresh chopped mint

Preheat oven to 350F (180C). Heat oil in a large, deep Dutch oven with a tight fitting lid. Season chicken with salt and pepper and lightly brown a couple pieces of chicken at a time in hot oil. Transfer to a plate. Add diced onion, garlic, and ginger to oil remaining in pan. Sauté until soft and onion is almost clear. Stir in stock. Remove from the heat and return chicken pieces to Dutch oven along with any juices that may have collected on the plate. Set aside. Combine peppercorns, cumin, red pepper or chili flakes, cinnamon, paprika, and cloves in a small, heavy bottomed dry saucepan. Toast over medium heat until it begins to smoke. This will take only a couple of minutes. Transfer to a small spice grinder or a mortar and pestle. Add saffron threads and tumeric. Grind to a fine powder. Sprinkle over chicken and turn chicken several times with tongs to evenly disperse spices. Add lemon wedges, bay leaves and sprinkle with ¼ cup (50 mL) cilantro. Cover tightly and bake in the centre of the preheated oven for 45 minutes. Add olives, chick peas, tomatoes and raisins and return to the oven. Continue to bake, covered for 10 more minutes or until piping hot. Sprinkle with remaining ½ cup (125 mL) chopped cilantro and chopped mint and serve over steamed rice with dollops of plain yogurt. Excellent served with roasted vegetables such as a diced butternut squash and red pepper medley.                  

* Preserved lemons are found in specialty Greek or Mediterranean shops. Alternatively, make your own. Simply quarter 2 lemons lengthwise. Place in an airtight non-corrodible container just large enough to fit them. Freeze for a day. Stir in 2 tablespoons (30 mL) kosher or sea salt and mix. Tightly seal and store at room temperature for up to 6 days. Stir and rotate lemon wedges occasionally. Then refrigerate up to 6 months using as suggested in the recipe above. Lemons will darken as they age.