Hen Tagine | Weblog

3 to 4 lbs hen thighs, drumsticks, and wings, lower crosswise throughout the bone into 2” chunks
1 tsp salt, extra to style
½ tsp black pepper, extra to style
1 tbsp ghee or butter
1 tbsp olive oil
1 onion, grated or finely diced (about ¾ cup grated)
2 cloves garlic, minced
2” ginger, minced (or 1 tsp floor ginger)
2 tsp Harissa
1 tsp paprika
1/2 tsp turmeric
1/4 tsp thyme
1 pinch saffron
1 cinnamon stick
~1 cup hen inventory
6 dried apricots, lower in half (omit for keto)
¼ Preserved Lemon, minced
pine nuts to garnish
1 small handful cilantro leaves

1. Season the hen items with the salt and pepper, then put aside. Heat the ghee and olive oil in a dutch oven or deep skillet over medium-high warmth, then add the hen; brown till darkened and crisp on both sides, about 3 minutes per facet, in batches if wanted to stop overcrowding.

2. Take away the hen and scale back warmth to medium; add the onion and sauté till softened, about 5 minutes, then stir within the garlic, ginger, Harissa, paprika, turmeric, thyme, saffron, and cinnamon stick. Sauté till fragrant, about 1 minute, then return the hen and its juices to the pot and add sufficient hen inventory to cowl the hen ¾ of the best way up, about 1 cup. Deliver to a simmer, cowl, and scale back warmth to low; simmer till the meat is tender, about 45 minutes.

3. Whereas the hen simmers, put together the pine nuts. In a skillet, heat a small splash of olive oil over medium warmth, then add the pine nuts and pan-fry till they simply begin to darken, about 1 minute, then switch to a plate lined with paper towels; this step could be performed at any time.

4. As soon as the hen is tender, stir within the apricots and proceed to simmer till the hen pulls away from the bone simply, about 10 extra minutes. Stir within the preserved lemon, then season to style with salt and pepper. Serve garnished with cilantro and the toasted pine nuts.

*** If utilizing a clay tagine just like the one within the image above, I like to recommend you brown the hen individually in a skillet, then proceed from Step #2 within the tagine. In addition they make cast-iron tagines these days, and when you’ve got a type of, you need to be capable of carry out all the recipe as written.

*** This dish tastes greatest whenever you chop the hen throughout the bone with a cleaver. This further step makes the hen simpler to eat, provides the hen extra floor space to marinate, and exposes the bone marrow for further taste. Should you don’t personal a cleaver, they are often discovered on-line or at your native worldwide meals market, typically for lower than $10; you don’t want a elaborate cleaver, only a sturdy one. When chopping throughout the bone, be sure you give it an excellent, assured thunk to attenuate bone fragments in your meals.