Another month, another dinner party to make anyone feel at home wherever they are. This month is a blend of everyone’s different cultures and talents. Here’s how to make my preserved lemon and date chicken tagine.
1. In a bowl, mix 6 cloves of minced garlic, 1/4 tsp ground saffron, 1/2 tsp cayenne pepper, 1 tsp paprika, 1/2 tsp cumin, 1/2 tsp turmeric, and 1 tsp salt to create a marinade.
2. In a large bowl, place 6 to 8 pieces of bone-in chicken (thighs, breast, or legs). Rub the chicken with the marinade and let it refrigerate for 4 hours or overnight.
3. Heat 3 tablespoons olive oil in a 12-inch skillet over medium heat. Sear the chicken on all sides until browned and then rest it on a plate.
4. Slice 2 yellow onions thinly. Using a tagine or Dutch oven, heat another 2 tablespoons of olive oil over medium-low heat. Add the sliced onions and saute for 10 minutes until they are browned.
5. While the onions are browning, quarter 1 preserved lemon and cut it into thin strips. Quarter 6-8 dates and set them aside.
6. Place the seared chicken on top of the browned onions in the tagine or Dutch oven. Scatter the lemon strips and dates around the chicken.
7. Gently pour 1 cup of broth over the chicken.
8. Cover and cook on low for 30 minutes.
