Chicken And Root Vegetable Tagine

Name: Chicken And Root Vegetable Tagine
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 4
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); 2 tbsp vegetable oil; 2 cups coarse white bulgur, rinsed and drained; 2 cups chicken broth

Prep Time20 min
Total Time1 h 35 min
Makes4 servings

By Chatelaine

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

Position rack in centre of oven, then preheat to 450F.
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.
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.
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.
Bake, covered, 45 min. Uncover, then continue baking until chicken is cooked through and skin crisps up, about 15 more min.
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.
Divide bulgur among four plates. Stir olives and lemon juice into tagine. Serve over bulgur. Garnish with parsley, if desired.

Chatelaine

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