Chef Don’s Kitchen Recipe File  
RECIPE NAME: Chicken Tagine Original Date:
DIRECTORY: Poultry 3/20/96
    Revision Date:
     
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Ingredients

2 chicken recipe

8 chicken recipe

Specs
A:

olive oil

 ½ cup 2 cups  
chicken pieces, skinned 6 lb wt 24 lb wt  
B:

yellow onion, sliced 1/8" thick, ½ moons

 2 lb wt 8 lb wt  
garlic, chopped 2 TBSP ½ cup  
fresh ginger, minced 2 TBSP ½ cup  
paprika 2 TBSP ½ cup  
cumin ground 1 TBSP ¼ cup  
salt mix 3:1 1 TBSP ¼ cup  
black pepper, fresh ground, fine 1 tsp 4 tsp  
C:

Saffron Tea

 ¼ cup 1 cup  
Chicken Stock (see recipe Stocks & Broths) 6 cups 24 cups  
D:

cilantro, chopped

 ½ cup 2 cups  
Italian parsley, minced ½ cup 2 cups  
Preserved Lemon, rind only ½ cup 2 cups  
green Sicilian olives, pitted, quartered 1 cup 4 cups  
chicken liver, pureed smooth ¼ cup 1 cup  
       

In large braiser pan, heat olive oil on stove top.

Add chicken pieces and brown them on both sides.

Add "B" ingredients and sauté until onions are limp, about 5 minutes. Keep stirring or spices will burn on bottom of pan.

Add "C" ingredients and bring to a boil. Stir well and cover with foil.

Place in 350° convection oven, fan on, and bake 15 minutes.

Remove from oven and turn all chicken pieces over.

Re-cover, then return to oven and bake an additional 15 minutes.

Remove from oven and discard foil cover.

Add "D" ingredients and stir well to combine.

Place back in oven UNCOVERED for 10-15 more minutes.

Chicken pieces should be very tender.

Remove from oven and pull chicken pieces out of sauce, placing them in a 2" hotel pan.

Place sauce in a different 2" hotel pan and cool both separately in walk in.

Place sauce in a clean container. Label, date, initial and refrigerate.

Make a small cut along bones and pull bones from chicken pieces leaving each piece as intact as possible. (ask Chef to demonstrate)

Place in a clean container. Label, date, initial and refrigerate.

Note:

Store chicken and sauce separately.