Roasted Chicken with Caramelized Onion and Preserved Lemon

 

Our neighbors Alice and Larry treated us to a cooking class at Sur la Table. The dish is served with Couscous with Saffron and Ginger (which I made with Jasmine Rice with Saffron and Ginger blog: 09/22/2024 label: rice) and Orange and Olive Salad (blog: 09/22/2024 label: salad) 

Ingredients for spice rub:

• 1 pound boneless, skinless chicken thighs
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1 teaspoon cinnamon

Directions for Chicken:

Combine all the spices, salt and pepper. Rub into all sides of thighs and set aside.

Ingredients for Tagine:

• 2 tablespoons EVOO, divided
• 1 large yellow onion, thinly sliced
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoon preserved lemon, rind only, minced
• 2 tablespoons harissa paste
• 1 teaspoon honey
• 1 1/2 cup chicken stock
• 2 medium carrots, peeled and cut into 1/2-inch pieces
• 1/4 cup raisins, I like golden
• 1/4 cup cilantro, chopped
• 2 tablespoons parsley, chopped

Directions for Tagine:

Heat a large dutch oven with a lid over medium-high heat, add 1 tablespoon olive oil. 

Add sliced onions, cover and steam 3 minutes, stirring often to ensure even cooking. Reduce heat to medium and cook, stirring regularly, until dark brown and caramelized, about 8-10 minutes. 

Remove onion and set aside.

Add the remaining olive oil to the dutch oven over medium-high heat. Add the chicken and cook until lightly browned on all sides, about 3-4 minutes.

Add the garlic, ginger and preserved lemon and cook until fragrant, about 1 minute.

Add the caramelized onions, harissa, honey and chicken broth. At this point I cooled and refrigerated to allow flavors to meld.

When ready to cook, add the carrots and bring to a boil, reduce to a simmer and cook, covered until chicken is tender. About 25 minutes.

To serve: Add the raisins, herbs and simmer 3 more minutes. Taste and adjust seasonings.