I love chicken tagine with preserved lemons, green olives, and fresh thyme … but there are days when I don’t have a ton of time. Homemade preserved lemons take a month. Fresh thyme requires gardening (I excel at killing plants). So I have a couple time savers in my back pocket for just these days.
Enter NY Shuk’s Preserved Lemon Paste. It’s a concentrated, pureed jarred version of the homemade delicacy.
Here’s how to get this dinner on the table in record time:
- Mix up 1 teaspoon each of dried spices (NY Shuk’s Ras El Hanout, Garlic, Turmeric, dried French Thyme, Black Pepper, & Salt) with a minced shallot and 2 tablespoons of olive oil in a Clay Coyote Mixing Bowl.
- Add mixture to your Clay Coyote Flameware Tagine, turn stovetop burner to medium.
- Place chicken thighs in the spice-oil mixture and sear for 5 minute, turn over once lightly browned.
- Add 2 tablespoons of the lemon paste and 1 cup of chicken or veggie broth.
- Add about 1/2 cup or 20 olives.
- Cover tagine and turn heat to low. Set timer for 35 minutes.
- While the tagine is simmering, make a 5-minute batch of couscous in your Clay Coyote Medium Sauce Pan.
After 35 minutes, the chicken should be very tender. The broth, spices, and paste will have made a nice thickened sauce. Serve the chicken and olives on a bead of couscous.
We also often feel like this dish needs a little more veggies, so we broiled a medley of broccoli, squash, mushrooms, asparagus, and snap peas in a Flameware Skillet in the oven at 500F for 20 minutes.