Chicken And Root Vegetable Tagine

11

PREP TIME

20 min

TOTAL TIME

1 h 35 min

Serves

4

Chicken And Root Vegetable Tagine

(Produced by Sun Ngo; Photography by Erik Putz; Food styling by Ashley Denton; Prop styling by Christine Hanlon)

Fragrant saffron, hearty chicken and bulgur and a medley of root vegetables make this a warming all-in-one meal.


Ingredients

  • 1/4 tsp saffron , strands
  • 8 skin-on, bone-in chicken thighs , excess fat trimmed
  • 2 1/2 tsp salt , divided
  • 1 tsp pepper , divided
  • 3 tbsp vegetable oil
  • 2 medium onions , thinly sliced
  • 1 tsp cumin
  • 1/2 tsp turmeric
  • 1/2 tsp paprika
  • 1/2 tsp cinnamon
  • 1/2 tsp ground coriander
  • 4 medium carrots , peeled and cut into 2-in. pieces
  • 2 medium turnips , peeled and cut into 1/2-in. wedges
  • 2 cups chicken broth
  • 1 cup green olives , pitted
  • 1/4 cup lemon juice
  • chopped parsley , (optional)

Bulgur

  • 2 tbsp vegetable oil
  • 2 cups coarse white bulgur , rinsed and drained
  • 2 cups chicken broth

Instructions

  1. Position rack in centre of oven, then preheat to 450F.
  2. Tagine: Using a mortar and pestle, grind saffron threads into a powder. Combine with 1 cup hot water in a small bowl.
    Set aside until ready to use.
  3. Sprinkle chicken on both sides with 1 tsp salt and 1/2 tsp pepper. Heat a tagine or heavy oven-safe pot (with a tight-fitting lid) over medium. Add 3 tbsp oil, then half the chicken, skin-side down. Cook until skin is golden, about 5 min. Flip chicken. Cook 3 more min. Transfer to a plate. Repeat with remaining chicken. Transfer to same plate.
  4. Add onions to same pot. Cook, stirring occasionally, until softened, 5 to 7 min. Add garlic, cumin, turmeric, paprika, cinnamon, coriander and saffron liquid. Cook 1 min. Add carrots, turnips and beets. Sprinkle with remaining 1 1/2 tsp salt and 1/2 tsp pepper. Stir to combine. Add 2 cups broth, then arrange chicken, skin-side up, over vegetables in a single layer.
  5. Bake, covered, 45 min. Uncover, then continue baking until chicken is cooked through and skin crisps up, about 15 more min.
  6. Bulgur: Meanwhile, heat a large saucepan over medium. Add 2 tbsp oil, then bulgur. Cook, stirring often, until just toasted, 1 to 2 min. Stir in 2 cups broth and 1 cup water. Bring to a boil, then reduce heat to low. Cook, covered, until all liquid is absorbed, about 20 min. Fluff bulgur with a fork.
  7. Divide bulgur among four plates. Stir olives and lemon juice into tagine. Serve over bulgur. Garnish with parsley, if desired.
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