Make This: B’Saha Restaurant's Chicken Tagine

B’Saha Restaurant's fragrant tagine isn't exactly a fast weeknight meal, but the hands-on aspects of the recipe are quite quick and simple — then it’s all about letting it marinate and simmer while you enjoy the alluring smell of the spices.

Make This: B’Saha Restaurant's Chicken Tagine

Serves 4

Preparation time 2 hours

Cooking time 2 hours

This recipe is traditionally made in a tagine, a conical clay pot with the same name as the dish it's used to make, but you can also use a Dutch oven (although a tagine also makes for a spiffy table presentation).

Sample more dishes from B’Saha Restaurant, along with eats from Toben Food by Design and Sultan’s Tent this Thursday, June 1 at Scrubs in the City. This annual SickKids event has raised more than $4.3 million to support some of the hospital's most critical needs over the past 16 years.

Ingredients

  • Whole chicken, cut into small pieces
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 preserved lemon* (pulp and rind separated)
  • 1/4 cup parsley and cilantro, diced
  • 1/2 tbsp turmeric
  • 1 tbsp ground ginger
  • 1 tsp saffron
  • Salt, to taste
  • 1/2 tsp white pepper
  • Pinch cinnamon
  • 2 tbsp olive oil
  • 1/2 cup water
  • Handful of pitted olives

*You can find jarred preserved lemons in the international section of many grocery stores or in speciality shops

Method

  1. In a large bowl, mix the chicken pieces, garlic, parsley and cilantro, preserved lemon pulp (cut into small pieces) and the spices. Add water to the mixture and let marinate for a minimum of 1 to 2 hours, ideally overnight.
  2. Add the olive oil, onions and marinated chicken to a tagine or Dutch oven. Cover and cook on low heat for a 1.5 to 2 hours, regularly checking the water level and adding more water as needed. The sauce should be thick and smooth and not too runny.
  3. Garnish with the olives and rind from the preserved lemon, sliced into thin strips. Serve with warm bread for scooping and eat with your hands. 
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