RAS AL-HANOUT SPICED CHICKEN TAGINE
Yield 4 Servings
Number Of Ingredients 17
Steps:
- To make ras al-hanout: In a small bowl combine the cinnamon, turmeric, black pepper, nutmeg, cardamom and cloves. To make chicken: Thoroughly pat the chicken dry with paper towels and dredge the chicken in the ras al-hanout spices so the pieces are completely covered. Place in a bowl or baking dish and scatter thyme and garlic over the chicken. Pour olive oil over everything, toss to coat, cover with plastic wrap and let sit in the refrigerator overnight. Remove marinated chicken from refrigerator 30 minutes before cooking. Take the chicken out of the marinade; set remaining marinade aside. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat; add chicken and cook until brown on all sides. Remove the chicken from the Dutch oven; set aside. Add the onion to the Dutch oven and cook until translucent, about 3 to 4 minutes. Place the chicken in the tagine or return to the Dutch oven, add the onions and lemon, along with the reserved marinade. Sprinkle generously with salt. Add enough broth to almost cover the chicken, bring to a simmer, cover and cook until the chicken has begun to pull away from the bones and the meat is quite tender, about 1 hour and 15 minutes. Remove chicken, lemons and onions from the broth and keep warm. Skim any fat from the surface of the broth, bring to a rolling boil and boil until the sauce is reduced to about 2 cups, 6 to 8 minutes. Season the chicken to taste with salt return to the broth along with the lemons and onions. Serve with Saffron Couscous and Chocolate Harissa (see accompanying recipes).
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