A great bright meal for warm weather.
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
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
1 red onion, thinly sliced
¼ cup olive oil
Juice and zest of one orange like cara cara.
2 tbl honey
1 medium zucchini, sliced
2 TBL olive oil
toasted slivered almond
Mix marinade ingredient well in a bowl. use to marinade chicken for at least 2 hours and preferably over night.
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.
Add garlic to pot and sauté for 1 minute. Add mint, thyme, cardamom, stock. Return chicken to pot. Bring to a boil.
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.
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.
Sauté zucchini in a separate pan with some olive oil until desired doneness. Season with salt and pepper.
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.