A Moroccan stew, called a tagine, is a signature flavor of North African cuisine, and one that typically includes either chicken or lamb. Full of rich flavor and fresh herbs, this is as much of a true Moroccan delicacy recipe as you can get.
1 tbsp vegetable oil
2 tsp unsalted butter
1 tsp ground cumin
1/4 tsp salt
1/2 tsp ground hot red pepper
4 whole chicken legs and thighs (about 2.5 pounds), skinned, cut halfway through leg-thigh joint
1 large onion, halved and cut into 1-inch chunks
3/4 cup chicken broth
1/3 cup pitted green olives, halved
3/4 cup rinsed canned chick-peas
1 tbsp lemon juice
2 tbsp chopped parsley
Heat oil and butter in large skillet over moderate heat.
Rub cumin, salt and ground pepper over chicken.
Add chicken to skillet, and cook until browned (4 minutes per side.
Remove chicken and set aside
Add onion to skillet and saute for 4 minutes
Return chicken to skillet with broth and olives cover and simmer 25 minutes or until chicken is cooked all the way through.
Stir in chick-peas and lemon juice
Cook 2-3 minutes or until chick-peas are heated through
Stir in parsley
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