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    Home / Recipes / Recipes / Main Dishes

    Chicken Tagine

    Nov 9, 2010 · Leave a Comment

    Chicken Tagine
    Main Dishes

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    Ingredients

    1 whole, pasture-raised chicken, 3-4 lbs.
    1 red onion
    2 cloves garlic
    1 parsnip
    1 carrot
    1 stalk celery
    2 waxy potatoes
    1 cup chickpeas (preferably dried &
    reconstituted, but canned is fine)
    Kosher salt
    1 Tablespoon each: turmeric, saffron, grains
    of paradise*

    2 Tablespoons vegetable oil

    Fresh mint and parsley

    Optional: 1 teaspoon lemon zest or preserved

    lemons

    Directions

    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

    « Duck Confit
    Roast Chicken with Mustard Jus »

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    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

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