Specialty Food Magazine

JAN-FEB 2013

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

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Canned green olives closely approximate the texture of those found in Morocco. Chicken Tagine with Green Olives and Preserved Lemon Yield: 6 large chicken thighs with sauce (8 to 9 ounces) Cooking time: 50 minutes, plus marinating time Shelf life: 3 days One of the classic combinations of Moroccan cooking is green olives and preserved lemons. In this subtly spiced tagine, the juicy chicken thighs are drizzled with toasted slivered almonds before serving. Wolfert suggests that canned green olives closely approximate the texture of those found in Morocco. Serve the chicken over couscous. 6 (7½-ounce) chicken thighs with bones, skin on, excess fat trimmed salt and freshly ground black pepper ¼ cup, plus 2 tablespoons fragrant olive oil, divided 1½ teaspoons ground coriander 1½ teaspoons ground cumin 1 teaspoon ground cinnamon 1 teaspoon sweet smoked or Hungarian paprika generous pinch cayenne pepper ½ teaspoon ground ginger 1 large onion, peeled and finely diced 1 teaspoon minced garlic 1½ cups chicken stock pinch saffron threads crumbled and dissolved in a little warm water ½ cup pitted green picholine or Greek olives 1 large or 2 small preserved lemons 2 tablespoons fresh cilantro, minced 2 tablespoons minced flat-leaf parsley 1 tablespoon fresh lemon juice, or to taste cooked couscous, for serving 2 tablespoons slivered almonds, toasted 1. In a large bowl, add chicken thighs and season generously with salt and pepper. Pour in ¼ cup olive oil. In a small bowl, mix the spices and ginger, and sprinkle on the chicken, turning to coat evenly. Cover and refrigerate for at least 2 hours or overnight. 2. Scrape the marinade from the chicken and blot the pieces with paper towels. Reserve the marinade. In a large Dutch oven or skillet over high, heat the remaining 2 tablespoons of oil until hot but not smoking. Lay the thighs in the pan skin-side down and brown for 4 to 5 minutes. Turn and brown the second side for 3 to 4 minutes. Remove the chicken to a bowl, and season with salt and plenty of pepper. 3. Reduce the heat to medium, add the onion to the pan and cook until just starting to brown, about 3 minutes. Stir in the garlic and cook for 1 minute more. Add the stock, reserved marinade, saffron and olives. 4. Scoop out flesh of the preserved lemons and discard. Cut the peel into thin slices and add to the pan. Add chicken. Bring to a gentle boil, then reduce the heat, cover tightly and simmer until the chicken is cooked through, about 35 minutes. Uncover, skim off the surface fat, stir in cilantro, parsley and lemon juice and adjust to taste. Serve over couscous with toasted almonds sprinkled on top. NUTRITIONAL DATA (per serving): Calories: 580; Cholesterol: 125 mg; Sodium: 200 mg; Fat: 47 g; Dietary Fiber <1 g JANUARY/FEBRUARY 2013 95

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