Here’s another recipe from chef Einat Admony that I made last week. I was surprised how easy and how delicious it was to make. I invested in a tagine pot, but I don’t think it’s necessary. It can be made in a large Dutch oven or heavy pot. I adjusted some of the spices and yet I thought it was still a bit too spicy for some members of my family. I will adjust it again the next time I cook this dish.
3 pounds of chicken pieces with skin and bones, preferably thighs and drumsticks
2 teaspoons of kosher salt
1/2 teaspoon of freshly ground pepper
2 or 3 heaping tablespoons of Harissa (found this spice in Whole Foods) I only added 2
2 tablespoons of Hungarian Paprika
1 tablespoon of ground cumin
1 teaspoon of ground tumeric (optional) I did add this
1 preserved lemon or 1 fresh lemon, cut into small wedges
10 garlic cloves, unpeeled
2 fennel bulbs, cut into 1/2 inch thick wedges
2 leeks, white and green parts or 1 yellow onion cut into 2 inch pieces
3/4 cup of pitted black olives
1 cup of fresh mint leaves, coarsely chopped
2 cups of chicken stock
Preheat oven to 350F.
Reserving the orange peel, peel the orange leaving the white pith on the fruit and squeeze the juice making 1 cup. If it doesn’t make it use store bought orange juice or water. Season the chicken with salt and pepper and set aside. Add the chicken stock, orange juice, harissa,paprika, cumin,and tumeric into the pot. Stir well. Throw in the lemon, orange peel, garlic cloves, fennel, leeks, olives and half the mint. Add the chicken and toss to make sure it’s full coated.
Turn the chicken skin side up and bake in the oven covered for an hour. Crank up the temperature to 425F, remove the lid and allow the skin to crisp and the juices to reduce, about 30 minutes. I moved the chicken around to allow all the pieces to get crisp every 10 minutes or so. Serves 4 to 6.