Food Chicken Chicken Tagine For this recipe, Karen Bell, chef and owner of Bavette La Boucherie in Milwaukee, marinates thighs and drumsticks in saffron, mint and ras el hanout (a blend of cinnamon, coriander, ginger, turmeric and black pepper), then simmers them with olives and preserved lemons for pops of briny flavor. By Midwest Living editors Midwest Living editors Midwest Living's experienced editors create best-in-class travel, lifestyle, food, home and garden content you won't find anywhere else. We're loudly, proudly Midwestern, and we're passionate about helping our audience explore and create through award-winning storytelling. Midwest Living's Editorial Guidelines Published on December 14, 2020 Print Share Chicken Tagine. Photo: Brie Passano Hands On Time: 20 mins Total Time: 4 hrs 10 mins Servings: 6 Jump to Nutrition Facts Ingredients 6 chicken drumsticks and/or thighs (about 3 pounds) ¼ cup packed fresh mint leaves ¼ cup packed fresh cilantro leaves, plus a handful of leaves for garnish 5 cloves garlic 3 tablespoons olive oil, divided 2 tablespoons ras el hanout* 1 tablespoon kosher salt 1 tablespoon ground turmeric Pinch saffron threads, crumbled (optional) 2 medium onions, thinly sliced (2 cups) 1 cinnamon stick 1 preserved lemon* ¼ cup Kalamata olives, pitted and halved ¼ cup cracked green olives or other Greek olives, pitted and halved 1 cup chicken stock 1 ½ tablespoons lemon juice 1 tablespoon butter Freshly ground black pepper Directions Place chicken in a resealable plastic bag set in a shallow dish. In a blender or food processor, combine mint, cilantro, garlic, 2 tablespoons olive oil, the ras al hanout, salt, turmeric and saffron (if using). Process to make a paste. Add paste to bag with chicken, seal bag, and turn to coat. Refrigerate 3 to 4 hours. Preheat oven to 350°. Heat remaining 1 tablespoon oil in an extra-large oven-safe skillet. Add chicken; brown 3 to 4 minutes on each side. Remove to a plate. Add onions to skillet; cook over medium-low until lightly browned, about 10 minutes. Add cinnamon stick. While onion cooks, quarter the preserved lemon, remove and discard pulp, and cut skin in strips. If very salty, rinse with water. Put chicken on browned onions, then add sliced preserved lemon and olives, followed by stock and lemon juice. Bring to a boil. Cover skillet. Transfer to oven. Bake until chicken is done (175°), 30 to 45 minutes. Remove chicken to a platter; simmer sauce to reduce slightly if necessary. Stir in butter. Season to taste with salt and pepper. Pressure Cooker Method Prepare recipe through Step 1. If using an electric pressure cooker, use the saute setting to brown chicken in hot oil, in batches if needed. (If using a stove-top pressure cooker, place on the stove top over medium-high.) Remove chicken from pressure cooker and cook onions until lightly browned, about 10 minutes. Add cinnamon stick, chicken, preserved lemon, olives, stock and lemon juice to pressure cooker as directed. Lock lid in place. Set electric cooker on high pressure to cook 10 minutes. (For stove-top cooker, bring up to pressure over medium-high; reduce heat to maintain steady, but not excessive, pressure; cook 10 minutes.) Quick release pressure. Transfer chicken to platter; stir butter into sauce. *Ingredient Tips Ras el hanout is a North African spice blend made of familiar spices like cumin, ginger, cinnamon and cloves. Purchase it at specialty stores, or find recipes online to mix your own. Preserved lemons are another signature seasoning of the region, delivering big salty-sour taste. Buy them at stores such as Whole Foods or Trader Joe's, or make your own (look for Preserved Lemons on our web site). Print Nutrition Facts (per serving) 435 Calories 23g Fat 5g Carbs 50g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 435 % Daily Value * Total Fat 23g 29% Saturated Fat 6g 30% Cholesterol 173mg 58% Sodium 1130mg 49% Total Carbohydrate 5g 2% Total Sugars 2g Protein 50g Vitamin C 11mg 57% Calcium 43mg 3% Iron 3mg 14% Potassium 505mg 11%