1 whole, pasture-raised chicken, 3-4 lbs.
1 red onion
2 cloves garlic
1 stalk celery
2 waxy potatoes
1 cup chickpeas (preferably dried &
reconstituted, but canned is fine)
1 Tablespoon each: turmeric, saffron, grains
2 Tablespoons vegetable oil
Fresh mint and parsley
Optional: 1 teaspoon lemon zest or preserved
Preheat oven to 400.F. Heat tagine bowl or casserole dish in oven.
First, prep the vegetables by slicing them into roughly even-sized disks
or chunks. Mince the garlic.
Quarter your chicken, saving all bones and unused parts for making
broth. Remove wings; carve along the sternum, and gently cut the
breasts away from the rib cage. Pop the shoulder from the socket; do
the same with the hip. Separate the breast and leg from the carcass by
cutting through the attaching skin, then do the same to through the
skin attaching the breast to the leg.
Season the chicken on both sides with your spice rub.
Oil the tagine or casserole and sear the chicken, skin-side down, 5-10
minutes. Remove the chicken to a plate and make a bed of vegetables
at the bottom of the tagine. Place the chicken on top, skin-side up. If
using reconsituted dried chickpeas, add them in now.
Pour in about 1 cup of chicken broth, or just enough to almost meet
the top of the vegetables.
Cover the tagine with the lid and bake, about 30 minutes.
Remove the lid and add in the chickpeas, if canned. Roast, 5-10
minutes, to recrisp chicken skin.
Serve with mint and parsley, and some gluten free flatbread, rice, or quinoa to
soak up the juice.
Recipe Courtesy: Working Class Foodies & Brendan McDermott
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