Chicken Tajine with Saffron, Apricots and Preserved Lemons
So much of the joy in food and cooking comes from sharing with family and friends. I embrace today's ease of sharing a favorite recipe by posting it on a blog, sharing a link, or pinning on Pinterest as much as anyone. Still, there's something to be said for the old days when a friend would hand-copy a recipe and personally hand it to you.
So even as I move my favorite recipes to online repositories, I will always hang onto and cherish the batter-splattered, grease-stained, chocolate-smudged index cards and random pieces of paper that bring back warm memories of shared meals and happy face-to-face conversations.
My friend Karen Lentz wrote down this recipe for me on a college-ruled sheet of binder paper 20 years ago. I still have it filed in my black "Main Courses" binder and it's still one of my favorite ways to prepare chicken. Thanks so much, Karen!
Chicken Tajine with Saffron, Apricots and Preserved LemonsSo even as I move my favorite recipes to online repositories, I will always hang onto and cherish the batter-splattered, grease-stained, chocolate-smudged index cards and random pieces of paper that bring back warm memories of shared meals and happy face-to-face conversations.
My friend Karen Lentz wrote down this recipe for me on a college-ruled sheet of binder paper 20 years ago. I still have it filed in my black "Main Courses" binder and it's still one of my favorite ways to prepare chicken. Thanks so much, Karen!
Adapted from my friend Karen Lentz's recipe
Serves 5
In a glass pyrex measuring cup, combine
2 cups warm water
10 - 12 filaments of saffron
Press saffron down to make sure it is submerged. Set aside for 30 min - 1 hr to soak.
Meanwhile, in a roasting pan large enough to fit chicken, coat bottom with:
2 Tbs olive oil
On top of oil, sprinkle:
4 Tbs flour
4 Tbs curry powder
Layer in this order:
2 large onions, sliced thinly (about 1/8")
5 chicken leg quarters, skin and extra fat removed, seasoned lightly with salt and pepper
3/4 cup parsley, chopped
3/4 cup mint leaves, chopped
30 - 40 stuffed green olives (7-8oz)
15 - 20 dried apricots, halved
1 - 28oz can crushed or stewed tomatoes (don't use chopped tomatoes)
1 tsp cinnamon
1 1/2 tsp cumin
1 preserved lemon, rinsed well, sliced thinly
Pour saffron water around the chicken rather than on top to prevent washing off the crushed tomatoes.
Cover with lid or foil and bake at 350°F for 40 minutes, then remove lid or foil and bake at 400°F for an additional 30 minutes. Chicken is done when thermometer inserted in thigh (avoid the bone) reads 180°F.
Serve with a green salad and some rice or bread to soak up the flavorful sauce!
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