Carole Peck’s Good News Café Chicken Tagine
Course
Main course
,
Main Dish
Servings
4
people
Servings
4
people
Ingredients
1
whole chicken
cut into eighths, or 4 chicken thighs cut in halves.
2
Tablespoons
ground ginger
2
Tablespoons
ground cumin
2
Tablespoons
ground tumeric
2
teaspoons
ground cinnamon
2
teaspoons
salt
2
teaspoons
allspice
optional
2
Tablespoons
honey
4
large
shallots
peeled, leave whole
8
cloves
garlic
peeled
2
medium turnips
peeled and cut into eighths
12
baby artichokes
peeled and cut into hearts
12
large
green olives
with pits
2
halves
preserved lemon
coarsely chopped
2
cups
fresh fava beans
optional
6
leaves
curly green kale
coarsely cut
3
cups
chicken or vegetable stock
Instructions
Combine all of the dry spices, and season chicken pieces with half of the spices.
Place on a baking sheet and roast in a preheated 450-degree oven to brown quickly; approximately 15 minutes.
Remove and place in a tagine casserole or Dutch oven.
Sprinkle over the remaining spices and honey.
Next, layer in all the vegetables, in the order of where they’re listed among the ingredients, ending with the kale.
Heat the stock and pour into the tagine.
Cover with a lid and bake in a 375-degree oven for 1 hour, or over medium heat on the stove top