Moroccan Chicken Tagine with Cauliflower “Couscous” | SpiceTribe
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Moroccan Chicken Tagine with Cauliflower “Couscous”

    Chef Trent Blodgett

    Chef Trent Blodgett




      • 4 Whole chicken legs, drumstick and thigh separated
      • 4 Stalks of celery, large dice
      • 4 Large carrots, large dice
      • 1 Large yellow onion, large dice
      • 1 Cup of [Marrakesh Sitar Moroccan Cooking Base]
      • 2 Cups unsalted Chicken Stock
      • 1 Tbsp of Marrakesh Sitar Spice Blend
      • .25 Cup cooking oil to coat bottom of pan
      • Kosher salt, to taste
      • 1–2 Tbsp fresh lemon juice, to taste
      • .75 Cup sliced preserved lemon
      • .5 Cup sliced toasted almonds
      • .75 Cup sliced green olives
      • Chopped parsely for garnish
      Marrakesh Sitar Moroccan Blend

      Marrakesh Sitar Moroccan Blend

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      Step 1 -

      Heat dutch oven over high heat and add oil when the pot is hot.

      Step 2 -

      Pat chicken dry, season with salt, and sear on all sides until brown — about 6–8 minutes. Remove to a plate.

      Step 3 -

      Add onion, carrot and celery and sauté 8–10 minutes until slightly caramelized.

      Step 4 -

      Add the Marrakesh Sitar base and Spice Blend, stir well.

      Step 5 -

      Place chicken back into pot and add chicken stock.

      Step 6 -

      Bring to a boil and lower heat to a simmer; cook 25–30 minutes.

      Step 7 -

      Stir in lemon juice, preserved lemon, sliced almonds, and green olives.

      Step 8 -

      Adjust salt after adding preserved lemon and olives.

      Step 9 -

      Garnish with parsley and serve with Cauliflower “Couscous.”

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