Stovetop Chicken Tagine with Dates

Serving: 2

Ingredients:

2 boneless, skinless chicken breasts, cut into pieces
2 pinches of salt
1 c chicken stock plus more if needed
2 tbsp. olive oil
1/2 medium onion, chopped
1 clove garlic, finely chopped
1/2 tbsp. black pepper
1/4 tsp. saffron
1 tsp. cinnamon
1/2 tsp. ginger
1c fresh pitted dates, roughly chopped
1/3 c fresh parsley leaves (opt.)


1. To make the stove top tagine, add the olive oil to a pot over medium heat. Add the onions and
     garlic and saute until softened (about 10 minutes).
2. Add the salt, black pepper, saffron, cinnamon and ginger and stir well with the onions for about 2
    minutes, until the onions are evenly coated.
3. Add the chicken breast pieces and continue stirring till evenly coated for about 10 minutes.
4. Add the chicken stock and bring to a boil. Lower the heat,cover and simmer for 15 minutes.
5. Add the chopped dates and parsley leaves(if using) and stir. Cover again and simmer for a further
    20-30 minutes. If chicken becomes too dry add a little more stock.
6. Remove chicken from stove top and serve with couscous.

Chicken Tagine with Preserved Lemon & Olives( Dajaj Tagine bi loomi wa zeitun)

Servings: 4 Servings

Ingredients:

2 Tbsp. olive oil
1/2 large yellow onion, finely chopped
4-5 chicken pieces (legs, thighs, breast)
3 garlic cloves, peeled, minced
1/2 tsp. ground ginger
1 tsp.ground cinnamon
pinch of saffron threads
salt & pepper
3 c chicken stock
4 Tbsp. fresh cilantro chopped
1  preserved Moroccan lemon
2/3 c Kalamata olives

1. Heat the olive oil in a large pot.Add the onion and cook, stirring occasionally, until translucent.Add the chicken stock.

2. In a small bowl, add the garlic, ginger, cinnamon, saffron threads and salt and pepper and mix with a spoon until evenly combined.Add to the pot and continue cooking with the onion.

3. Add the chicken pieces and stir. Bring to a boil.Turn down the heat, cover and simmer for about 45 minutes until the chicken is tender.Add the cilantro, preserved lemons and kalamata olives and simmer for an additional 15 minutes.

4. Remove from heat and transfer chicken along with the sauce to a serving platter.Enjoy with couscous.