Chicken Tagine

This quick version of a traditional recipe can be made in about 30 minutes using a beloved kitchen hack: shredded rotisserie chicken! The shredded meat simmers briefly in a flavor-packed base that is rich with garlic and spices, sweetened with dates, and tangy from olives and preserved lemons. The addition of lentils and garbanzo beans makes this a hearty one-pot supper, though you can serve it with rice, couscous, or pita bread.

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • pinch of salt
  • 1 tablespoon minced fresh ginger
  • 4 garlic cloves, minced
  • 2 teaspoons ground turmeric
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon ground cinnamon
  • ½ preserved lemon peel, finely chopped
  • 8 pitted medjool dates, chopped
  • ½ cup brown lentils
  • 4 cups chicken stock
  • 2 teaspoons kosher salt
  • 1 pinch saffron
  • 1 cup pitted castelvetrano olives
  • 1 (15 ounce) can garbanzo beans, drained and rinsed
  • 1 whole store-bought rotisserie chicken (3 to 4 pounds)
  • ¼ cup chopped fresh flat-leaf parsley

Directions

Login to continue Reading