Chicken Tagine With Rhubarb
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1whole chicken, 4 to 4½ pounds, cut into 10 pieces
- Salt and pepper
- 2tablespoons extra-virgin olive oil
- 1small onion, finely chopped
- 1medium carrot, diced
- 2leeks, white and light green parts, chopped
- 2garlic cloves, minced
- ½teaspoon turmeric
- 1teaspoon sweet paprika
- 2½cups chicken broth or water
- 13-inch cinnamon stick
- ½teaspoon sugar
- 12 to 16pitted green olives (optional)
- 1 to 2tablespoons rhubarb syrup (see Poached Rhubarb recipe)
- ¼cup chopped parsley
- Poached rhubarb (see recipe)
- Rice or couscous for serving
Nutritional analysis per serving (6 servings)
605 calories; 40 grams fat; 11 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 8 grams polyunsaturated fat; 16 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 44 grams protein; 1151 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
Season chicken on both sides with salt and pepper. Heat a large Dutch oven over medium-high heat and add olive oil. When oil is hot, brown chicken pieces, in batches, on both sides until golden, about 3 to 4 minutes per side. Remove to a sheet pan.
- Step 2
Pour off all but 2 tablespoons fat from the Dutch oven and add onion. Reduce heat to medium and cook, stirring and scraping the bottom of the pan to deglaze, until onion begins to soften, 2 to 3 minutes. Add carrot and leeks. Cook, stirring often, for 3 to 4 minutes, until vegetables are tender. Add garlic and cook, stirring, until fragrant, about a minute. Season with salt; add turmeric and paprika and stir.
- Step 3
Return chicken to Dutch oven and add chicken broth, cinnamon stick, sugar and salt to taste. Bring to a simmer, then reduce heat, cover and simmer 35 minutes.
- Step 4
Add olives, if using; cover and simmer another 15 to 20 minutes, or until chicken is fork tender. Stir in 1 to 2 tablespoons rhubarb syrup. Taste and adjust seasoning.
- Step 5
Before serving, stir in parsley and poached rhubarb and heat through over low heat. Taste and adjust seasoning. Serve with rice or couscous.
Private Notes
Comments
Great blend of flavors. Next time I'm going to use stewed rhubarb instead of fussying with the poaching. I think the flavor might be more pronounced And takes a lot of less time. I served it with with roasted red potatoes & egg plant. It was yummy.
Delicious; rhubarb & syrup add sweet/sour complement to cinnamon & "warm" spices that I never knew was missing from the preserved-lemon version.
Used 1/2 the rhubarb & the called-for syrup. Would add a bit more hot pepper/cayenne next time as I like my dishes as bit spicy.
Used castelvetrano olives and rhubarb from our garden. Only mild criticism. I don't think it is a good idea to salt to taste at the start of step 3 since the chicken is still not cooked at this stage!
Great savory use of rhubarb. But it was too sweet. Next time I'll try using half the sugar, and then adding more poaching liquid to the stew if it's too sweet.
Followed this exactly and it was fantastic. I might add two more carrots next time just to have some more vegetables in the dish.
By accident I didn’t add any sugar. (I also adapted it and used chicken breasts, which cut down the cook time for a weeknight meal.) I found it to be a delicious savory option for rhubarb— nice how it cooks down into a creamy sauce. Will make again.