Moroccan Chicken Tagine without a Tagine

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Here are the links to the products used in this recipe (they're amazon affiliates and I thank you for your support if you choose to purchase using my links!) The Rice Cooker: https://amzn.to/39Ba5Bx Saffron: https://amzn.to/3QARF4g Preserved Lemons: https://amzn.to/39Gxn90 Covered Cast-Iron Braiser Pot: https://amzn.to/3N5AAg6 Olive oil: https://www.dimitrasdishes.com/product/olive-oil-greek-extra-virgin-olive-oil-500ml-15-9-oz/ Get the recipe here: https://www.dimitrasdishes.com/moroccan-chicken-tagine-without-a-tagine/ Ingredients 5-6 chicken leg quarters, skin removed salt to taste freshly cracked black pepper to taste 1 large onion, thinly sliced 1 small preserved lemon a handful of pitted olives, green or Kalamata The Marinade: 2 tablespoons olive oil 6 garlic cloves, grated 1/2 teaspoon ground dried ginger 1 teaspoon sweet paprika a pinch of saffron threads plus a quarter cup boiling water 1/4 cup chopped fresh parsley 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1 tablespoon honey optional: 1/2 teaspoon ground turmeric Instructions Preheat the oven to 325 °F, 160 °C. Marinate the chicken: Combine all of the marinade ingredients together in a large bowl. Add the chicken. Quarter the preserved lemon and remove the pulp. Chop the pulp and add to the chicken. Add the lemon peel (optional) and toss the chicken in the marinade to coat. Let stand for an hour or overnight in the refrigerator for maximum flavor. Add the onion and 3-4 tablespoons of olive oil to a braiser casserole. Cook over medium heat until soft and golden. About 8 minutes. Remove the pan from the heat and add the chicken with all of the marinade. Top with the olives and cover the pan with the lid. Bake for 30 minutes. Remove the lid and bake for an additional 30-45 minutes at 400 °F/ 200 °C. Serve with Chickpea Pilaf (Recipe follows), couscous, toasted bread and/or a salad. For the Pilaf: 1 onion, finely chopped 2-3 tablespoons olive oil 1-2 garlic cloves, grated 1 (16-oz/ 450g) cooked chickpeas 2 cups Basmati rice 2 teaspoons salt juice of a lemon Add the onion and oil to a rice cooker. Set the rice cooker to the "Flash Rice" setting. Cook until the onions are soft. About 10 minutes. Reset the "flash setting" 1-2 more times so that the machine cooks at a higher temperature. Rinse the rice 4-5 times with cool water and soak for 10-15 minutes. Add the garlic to the rie cooker and warm through. Drain the rice and add to the rice cooker along with 2 teaspoons salt, 2 cups water, and the lemon juice. Set the rice cooker to the "White rice' setting. When it beeps, fluff the rice and serve. Kali Orexi! Notes If using a tagine, cook on the stovetop over medium-low heat for 45 minutes. If using a baking pan (9 by 13-inches/ 23 by 33 cm) bake in the oven covered with foil for 30 minutes. Uncover and bake 45 additional minutes at 400 °F, 200 °C. Music Used: Greek Sun Time (With Intro) ITEM ID: 66582698 By: tonyanthony Its All Greek ITEM ID: 84456733 By: LowNotes