Chicken Tagine with Mint and Glazed Citrus Onions

Prep Time: 2.5-24 hours

Cook Time: 3-4 hours

medium

A great bright meal for warm weather.

Ingredients

For the chicken marinade:

¼ cup olive oil

Zest and juice of half a lemon

3 tbl fresh mint, chopped

1 tbl grated fresh ginger

2-3 tsp Ras el Hanout

1 tsp salt

1 tsp Tunisian Harissa (omit if you prefer to keep it mild)

4 chicken legs or 8 thighs or 8 drumsticks

For the tajine:

2 tbl olive oil

2 tbl butter

6 garlic cloves, crushed

4 mint sprigs

4 thyme sprigs

7 cardamom pods

1 ½ cups chicken stock

½ tsp Ras el Hanout to finish

For the glazed onions:

1 red onion, thinly sliced

¼ cup olive oil

Juice and zest of one orange like cara cara.

2 tbl honey

½ lemon

For the sautéed zucchini:

1 medium zucchini, sliced

2 TBL olive oil

For the garnish:

chopped mint

toasted slivered almond

Instructions

1

Mix marinade ingredient well in a bowl. use to marinade chicken for at least 2 hours and preferably over night.

2

Heat olive oil and butter in a tagine or Dutch oven over medium heat. Add chicken and cook 5 minutes per side until browned. Transfer to plate.

3

Add garlic to pot and sauté for 1 minute. Add mint, thyme, cardamom, stock. Return chicken to pot. Bring to a boil.

4

Cover and reduce heat to low to Simmer for 1 to 1 ½ hours or until chicken is very tender. Sprinkle with ½ tsp Ras el Hanout and keep warm.

5

Meanwhile, sauté onions in small sauce pan with ¼ cup olive oil until soft for 5 minutes or so. Add orange juice, zest, honey, and ½ lemon whole. Cover and Simmer for 10 minutes, or until liquid thickens. Remove ½ lemon.

6

Sauté zucchini in a separate pan with some olive oil until desired doneness. Season with salt and pepper.

7

Discard herb springs from tagine. Serve in tajine or dutch oven as is. Pour glazed red onions on top. Add sautéed zucchini afterwards. Garnish with mint and toasted almonds.