Daniel Boulud’s Chicken Tagine
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3½tablespoons sweet paprika
- 1teaspoon garlic powder
- 2teaspoons cinnamon
- 3tablespoons ground coriander
- 1tablespoon plus 1 teaspoon ground turmeric
- 1tablespoon ginger powder
- ½tablespoon ground cardamom
- 2½teaspoons ground allspice
- 8chicken thighs, approximately 3 pounds
- Kosher salt and freshly ground black pepper to taste
- 2tablespoons spice mix
- ⅓cup extra-virgin olive oil
- 3Roma tomatoes
- 1head cauliflower, cut into bite-size florets
- 1large white onion, diced
- 3cloves garlic, diced
- 1tablespoon grated fresh ginger
- 1pinch saffron
- 1tablespoon tomato paste
- 2cups chicken stock, homemade or low-sodium
- 3tablespoons preserved lemons, approximately 2 lemons, roughly chopped
- 1cup green olives, like Castelvetranos
- ½bunch cilantro, leaves picked and stems discarded.
For the Spice Mix
For the Tagine
Nutritional analysis per serving (4 servings)
1231 calories; 91 grams fat; 22 grams saturated fat; 0 grams trans fat; 45 grams monounsaturated fat; 17 grams polyunsaturated fat; 35 grams carbohydrates; 12 grams dietary fiber; 9 grams sugars; 73 grams protein; 1900 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the spices in a dry sauté pan set over low heat, and toast them gently until they release their fragrance, 2 minutes or so. Transfer to a bowl, and allow to cool.
- Step 2
Preheat oven to 350. Season the chicken thighs with the salt, pepper and 2 tablespoons of the spice mix, along with 2 tablespoons of the olive oil.
- Step 3
Bring a large pot of salted water to a boil over high heat, and set a large bowl of ice water to the side. Core the tomatoes, and score an X on their bottoms. Boil the cauliflower florets in the water for 3 minutes, then submerge them in the ice water. Boil the tomatoes for 20 seconds, and chill them in the ice water as well. Remove the cauliflower when it is cold, and pat the florets dry. Peel the skin off the tomatoes, then cut them into quarters lengthwise. Trim away the seeds to make petals.
- Step 4
Heat the remaining olive oil in a large sauté pan set over medium heat, and sear the chicken in batches, starting skin-side down, until the thighs are browned. Remove the chicken to a large Dutch oven or tagine pot. Remove all but two tablespoons of the fat in pan, then return it to the heat, and brown the cauliflower and add to the chicken.
- Step 5
Reduce heat below the pan, and add the onion, garlic, ginger and saffron. Cook, stirring, until the onions are translucent, approximately 5 minutes. Add tomato paste and chicken stock, and simmer until reduced by ⅓.
- Step 6
Pour sauce over the chicken and cauliflower, cover the pot and transfer to oven for 20 minutes. Remove, stir in the tomatoes, preserved lemon and olives, then cover the pot again and cook for an additional 20 minutes or until the chicken is cooked through. Serve the chicken in the pot, garnished with the cilantro leaves, with couscous. Reserve remaining spice mix for the next batch or another use. It keeps well in a sealed container.
Private Notes
Comments
Wonderful colors and flavors! However, the cauliflower, after a 3 minute blanch and two 20 minute periods in the oven, was near disintegration. Were I to prepare this again, I would blanch for only a minute, brown the blanched florets, then add them at the last, along with the olives and tomatoes. Cauliflower's a delicate vegetable, and needs to maintain some texture to hold its own with the stronger flavors; a 20 minute simmer, after browning, would be more than enough to accomplish this.
Discovering that the key ingredient to this dish was the preserved lemon (no substitute will likely do), I took a page from Melissa Clark's playbook and squirted some fresh lemon juice over the plates after serving, which served to bring everything, including the spices, to life. Other tips include removing the skin from 4 to 6 of the thighs to avoid a fatty sauce, dispense with the blanching of the cauliflower and add it later, and add the olives earlier.
Fyi: To make preserved lemon. Get a mason jar... I use pint size. Cut the lemons in quarters but not all the way through. Pack as many as you possibly can in the jar. Squish them in then pack with lots and lots of kosher salt. I use Diamond brand. Tighten the lid and leave it for 3 weeks....You dont have to go crazy looking for them. Rinse the lemon before use and discard the pulp. The rind is softened wnd delicious. I use the lemon for lots of savory dishes...Hope this helps.
This is one of my all time favorites. Yes it takes some prep time but it's worth it. And you will have spices left over to make it quicker next time. Amazing spice blend that smells heavenly when it's cooking. I often leave out the olives as I don't like their taste or texture. Don't overcook the cauliflower.
Just enjoyed an incredible dinner thanks to this recipe but I agree with others that it can be simplified. I skipped blanching (both tomatoes and cauliflower). Just quarter the tomatoes and cut the cauliflower small enough that by browning and braising, it cooks. If I had done the extra work blanch it would have been overcooked. I also made only the amount of spice mix necessary by following the guidance in other reviews and it turned out great. Don't stress too much over exact measurements.
OK to increase Preserved lemon