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Keith Lorren's Moroccan Chicken Tagine
- 3-4 tbsp whole butter
- 5-6 lbs chicken parts
- 1 tablespoon Spice King All Purpose Seasoning
- 2-3 teaspoons chicken bouillon
- 2 whole cloves
- few dashes of cayenne pepper for heat
- 1 teaspoon black pepper corns crushed
- 2 medium onions, chopped or 10 cipollini onions blanched and peeled
- 3 garlic cloves, chopped
- large pinch saffron threads, crushed
- 2 tsp finely minced fresh ginger
- 1 bayleaf
- 1/2 teaspoon ground turmeric
- 1 tsp cumin toasted and ground
- 1 small cinnamon stick
- 20 picholine olives
- 10 ready-to-eat dried apricots, cut into quarters (optional)
- 1 preserved lemon rinsed
- 2 tbsp honey
- 1/4 cup chopped cilantro
- 1/4 cup chopped or parsley
- 1 1/2 cup rich chicken stock
- 3 tbsp slivered almonds, sautéed until golden brown in butter
- 3 lemons
- 2.5 oz salt
- 5 fl oz lemon juice
PREPARE THE LEMONS
- Wash the lemons well.
- Cut each lemon into 6 wedges lengthwise and remove the seeds.
- Add the salt and lemon juice to the lemons, mix well, and store in the refrigerator for at least a week.
- Stir the lemons every day to dissolve the salt.
- Rinse under cold water before using.
PREPARE THE CHICKEN
- Season chicken with Spice King All Purpose Seasoning, black pepper corns, and crushed chicken bouillon.
- Marinade overnight.
- The next day, in a large, heavy saucepan, heat butter and brown chicken on both sides.
- Remove from the pan and set aside.
- Add onions, garlic, ginger, additional pepper, and a few dashes of cayenne, if desired.
- Sauté for 10 minutes until softened and golden.
- Add the spices, sauté for 1 minute, then add the chicken, apricots, honey and half the coriander/parsley.
- Pour in the stock and cook on a low heat for 25-30 minutes.
- Add olives and preserved lemon and simmer for about 15 minutes more.
- Remove the lemons, sprinkle with the almonds and remaining coriander and parsley and serve with warm couscous.
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