• 219_Tagine Djaj Bzitoun


    2 tbsp. olive oil

    1 (3 to 4-lb.) whole chicken, cut into 8 pieces

    Kosher salt and freshly ground black pepper, to taste

    4 tbsp. unsalted butter

    4 cloves garlic, finely chopped

    2 large yellow onions, finely chopped

    2 bay leaves

    1 tsp. ground cumin

    1 tsp. paprika

    1 tsp. ground cinnamon

    1 tsp. ground ginger

    ¼ tsp. crushed saffron threads

    2 cups chicken stock

    1 cup pitted large green olives

    cup dried apricots, roughly chopped

    4 dried Turkish figs, roughly chopped

    2 preserved lemons, quartered lengthwise (available at Amazon.com)

    ½ cup finely chopped cilantro

    3 tbsp. fresh lemon juice

    Cooked couscous, for serving


    Heat oil in a 6-qt. Dutch oven over medium-high heat. Season chicken with salt and pepper, and add to pot; cook, turning once, until lightly browned on both sides, about 10 minutes. Transfer to a plate, and set aside.

    Heat butter in pot, and then add garlic and onions; cook, stirring, until soft, about 15 minutes. Add bay leaves, cumin, paprika, cinnamon, ginger, and saffron, and cook, stirring, until fragrant, about 2 minutes. Return chicken to pot along with stock, olives, apricots, figs, and preserved lemons, and bring to a boil; reduce heat to medium-low, and cook, partially covered, until chicken is cooked through and tender, about 15 minutes. Stir in cilantro, and juice, and remove from heat; serve over couscous.