Salmon with Lentils

A tagine is the pottery cooking pot with a domed lid. Moroccans use them to bake their slow cooked dishes. If you buy one, bake in a regular dish and transfer it to the tagine for serving because the lead content can be dicey. Make ahead and reheat when needed. Chicken thighs are better than breasts because they are juicier but if you use breasts cook 5 minutes less time. Preserved lemons are available in jars at gourmet shops.

Recipe courtesy of Lucy Waverman, Food Author and Columnist.
Directions for: Chicken Tagine with Dried Figs

Ingredients

Stew

12 boneless, skinless chicken thighs

2 Tbsp lemon juice

1 Tbsp chopped garlic

2 Tbsp olive oil

2 cup onions, thinly sliced

tsp ground ginger

tsp crushed red pepper flakes or to taste

tsp ground cumin

tsp paprika

tsp cinnamon

tsp saffron, crushed, optional

cup chopped parsley

cup chopped fresh coriander

1 cup chicken stock or water

1 preserved lemon, slivered

cup chopped dried figs

Marinade

2 Tbsp lemon juice

1 Tbsp chopped garlic

Salt and freshly ground pepper to taste

Directions

Stew

1. Heat oil in large skillet on medium high heat. Add chicken pieces in batches and saut 3 minutes per side or until golden. Remove.

2. Stir in onions and saut about 3 minutes or until softened. Stir in garlic and cook 1 minute longer. Add spices and herbs and stir together, and then add remaining 2 tbsp lemon juice and stock. Bring to boil.

3. Reduce heat to medium low; return chicken to pan, cover and simmer 10 minutes or until chicken is still a little pink. Add figs and preserved lemon and cook for 5 minutes longer or until chicken is cooked through.

Marinade

1. Marinate chicken with 2 tbsp lemon juice, 1 tbsp garlic and pepper, marinate for 30 minutes. Season with salt after marinating.

See more: Poultry, Citrus, No-Cook, Main, African