Eons ago (or maybe is was just last Christmas!) I received The Tagine Deck as a gift, one I had pleaded to receive. While I have only made one other recipe from the Deck – Fish Stew with Chermoula – they have both been superb and I highly recommend the Deck if you’re interested in some variety with your slow cooker or just delving into another Mediterranean cuisine.
This was a spectacular tagine, easy to make with lots of complex chicken flavor. Very savory compared to some other tagines in the Deck, and being a huge olive fan, I loved how the olives stewed in the chicken broth.
This dish seems to be one of those that only gets better with age, but I can’t say for sure since there were no leftovers!
Chicken and Green Olive Tagine
Thighs, legs, and wings of whole chicken, bone in, skin on
2 medium onions, chopped
1 cup mixed green olives
5 large cloves garlic, chopped
1 teaspoon dried thyme or 1 sprig fresh
1 1/2 cups water
1 whole preserved lemon, minced
Preheat oven to 300 degrees. In large skillet over high heat brown chicken, skin side down first, 5-7 minutes per side. Place onions, olives and garlic in oven proof pot with cover and place browned chicken pieces on top. Sprinkle thyme and preserved lemon over chicken. Turn heat back on skillet and pour water into skillet and scrape up stuck chicken pieces and bring to boil. Pour stock over chicken and cover and place in oven. Cook for 2 hours until vegetables and stock make sauce and chicken is falling off the bone. Serve with harissa and preserved lemon.