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Wednesday, February 18

Chicken tagine with herbs & harissa olives

Mint
3 sprigs
Chicken, whole +
Liver, trimmed, chopped
4 pounds
Onion, finely chopped
1 small
Garlic, minced
3 cloves
Parsley leaves
1 ½ cups
Cilantro leaves
1 cup
Butter
1 tablespoon
Coriander, ground
2 teaspoon
Turmeric
1 teaspoon
Ginger, ground
1 teaspoon
Saffron threads
Pinch
Salt, kosher

Pepper, freshly ground

Lemon, preserved, rind only, finely chopped
½
Olive oil, extra-virgin
2 tablespoons
Olives, green, pitted
1 cup
Harissa
1 tablespoon
Water
1 tablespoon
Crusty bread

  1. In a small saucepan, cover the mint with 1 cup of water, and bring to a boil. 
  2. Remove the pan from the heat, and let stand for 15 minutes. 
  3. Stain the tea into a small bowl, and let cool. 
  4. In a large pot, rub the mint tea all over the chicken. 
  5. Add the onion, garlic, parsley, cilantro, butter, coriander, turmeric, ginger, saffron, and enough water to cover the chicken. 
  6. Season with salt and pepper, and bring to a simmer. 
  7. Reduce the heat to moderately low, and simmer gently until the chicken is tender but not falling off the bone; about 45 minutes. 
  8. Transfer the chicken to a rack set over a rimmed baking sheet. 
  9. Strain the broth into a bowl; reserving the solids. 
  10. In a pot, combine the solids with 8 cups of the broth. 
  11. Add the chicken liver and lemon, and bring to a boil. 
  12. Cook over moderate heat until thickened to a loose, sauce-like consistency, about 30 minutes. 
  13. Season with salt and pepper. 
  14. Meanwhile, preheat to 425°F. 
  15. Rub the chicken all over with the oil. 
  16. Roast for about 30 minutes, until golden brown and crisp. 
  17. Let rest for 10 minutes before carving. 
  18. In a bowl, combine the harissa and 1 tablespoon water to create a paste, and then toss with the olives; coat evenly. 
  19. Serve the chicken with the sauce, harissa olives, and crusty bread.
Recipe from Food&Wine Magazine, March 2015

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