Thursday, February 15, 2018

Chicken Tagine with Preserved Lemons, Roasted Peppers, and Olives + Donkey & Goat's Grenache Blanc Skins #Sponsored

This is a sponsored post written by me on behalf of Donkey & Goat Winery.* All opinions are my own.

This was a recipe I tested to go with Donkey & Goat's Grenache Blanc Skins. While, in the end, I opted to post my Petrale Sole, Fennel, and Potato Gratin for their Spring wine release, it was simply because this recipe can be seen as complicated and requiring a special pot - a tagine. You can accomplish the same thing with a Dutch oven or any pot with a tight-fitting lid. But I agreed with Jared that this crossed the line from inspiring to intimidating. That is definitely not where I wanted to go for the project.

But I did want to share it regardless because it was a fabulous dish with the wine!

Chicken Tagine with Preserved Lemons, 
Roasted Peppers, and Olives

Ingredients serves 8
  • 6 cloves garlic, peeled and pressed
  • ¼ t saffron threads, pulverized
  • ½  t ground ginger
  • 1 t smoked paprika
  • ½ t ground cumin
  • ½ t turmeric
  • whole chicken, cut in 8 to 10 pieces, or 8 chicken thighs
  • 2 T olive oil
  • 2 medium onions, chopped
  • 1 cinnamon stick
  • 1 C olives, pitted and halved
  • 1 C roasted peppers, thickly sliced
  • 4 to 5 preserved lemon wedges, pulp removed and rind sliced thinly
  • 2 C chicken stock
  • 2 T chopped flat-leaf parsley

Blend garlic, saffron, ginger, paprika, cumin, and turmeric together. Rub chicken with mixture, cover, refrigerate and marinate 3 to 4 hours. 

Heat half of the oil in heavy skillet, or base of the tagine. Add chicken and brown on all sides. Heat the remaining oil in the tagine. Add onions and cook over medium-low heat until lightly browned.

Tuck the cinnamon stick into the onions and place the browned chicken on top of that.

Scatter with olives, roasted peppers, and preserved lemon strips. Pour stock over chicken. Bring to a boil, then cover. Reduce to a simmer and cook for 30 minutes.

To serve, sprinkle with parsley and divide into individual servings. Serve hot. I served this with barely blanched green beans and saffron rice. Read my thoughts about this wine in the gratin post. It's amazing!

You may find Donkey & Goat...
on the web
on Twitter
on Instagram

*Disclosure: I received complimentary product for the purpose of recipe development. This is a sponsored post that contains affiliate links. Although this post is sponsored, all opinions are my own.*

No comments:

Post a Comment

Share Buttons