I was in Kalustyan's and saw this packet of Tagine spice. Brilliant, I thought, I have whole chicken legs at home that need to be cooked.
The recipe on the back of the package was simple and it turned out fantastic.
Ingredients
4 whole chicken legs, or assortment of dark meat chicken parts, with or without skin
2 onions, sliced
3 cloves of garlic, sliced
1 c pitted green olives, I used pitted castelvetrano olives
Olive oil
2 T tagine spice mix
saffron, optional, just a sprinkle of threads
juice 1/2 lemon
2 small preserved lemons, chopped
2 T chopped coriander
Salt to taste
1 cup chicken broth
1 14 oz can of beans, I used pinto
Method
1. Heat tagine or large casserole on stove, add 2-3 T olive oil and saute onions and garlic until soft.
2. Sprinkle over the onions and garlic 2 T of spice mix, saffron threads, lemon juice, and preserved lemons. Mix together.
3. Add chicken parts to the pan and spread green olives over them, pour in the chicken broth and cover with lid. Simmer until chicken is cooked and tender.
4. If you used skin on chicken, then after it is cooked, put under the broiler for about 5-8 minutes until skin is browned and crisped up.
