This is a traditional Moroccan, and regional north African dish. The Tagine, above, can be compared to a Dutch oven.  Similar to the Dutch oven, it has a heavy bottom pot for the ingredients to rest in, evenly retains heat, and allows for condensation of water to rise to the top, of this pyramid shaped tight fitting lid, and slowly come back down to the bottom where the food is placed. This lets the food cook low and slow. It’s stove top and oven safe.

I want to note that, in most cases, Dutch oven are usually made of cast iron and then covered with an enamel coating. The Tagine is made of ceramic and makes it slightly different when talking about preheating the pot.  It’s REALLY important that there is always something in the Tagine, like oil, and you start it out on a low heat to start.

The unique spice profile, the preserved lemons, and green olives add a perfect balance to this braised chicken dish.

Prep Time: 15 minutes
Cook Time: 40-45 minutes
Total Cook Time: 1-1/2 hours
Yields: 4 servings

Ingredients:
8 chicken thighs, skin-on, bone-in
2 tablespoons of grape seed oil ( or a neutral flavored oil)
2 large shallots, thinly sliced
4 cloves of garlic thinly sliced
2 inch piece of freshly grated ginger
1 tablespoon cumin seeds lightly crushed
1 tablespoon coriander seeds, lightly crushed
1 tablespoon Kosher salt
1 teaspoon freshly cracked black pepper
2 cinnamon sticks
1/2 a heaping cup of sliced preserved lemon peels
1/4 heaping cup of pitted sliced green olives
1 large pinch of saffron threads
1 tablespoon ground ginger
1 teaspoon crushed red pepper flakes
4 cups peeled butternut squash and cut into 1-1/2 inch chunks
2-1/4 cups of unsalted chicken stock
1 heaping tablespoon Agave nectar
2 tablespoons of finely chopped cilantro leaves

Directions:
Due to the height of the Tagine, you may need to remove top rack from the oven. The Tagine should be placed in the middle of the oven. Preheat oven to 350 degrees F. You can use a Dutch oven to make this dish.

Season all 8 thighs with Kosher salt and pepper. Add 1 tablespoon of grape seed oil to the bottom pan of the Tagine. Start heating the pan on med- low heat. Place 4 of the chicken thighs skin side down and then turn the heat up to medium. Do this in two batches so not to overcrowd the chicken thighs. Once both batches have been browned nicely, about 10-12 minutes, remove the chicken and set aside. Drain all fat from the bottom of the Tagine dish.

Lower the heat back to med-low and add the 2 tablespoons of grape seed oil.  Add the shallots to the pan. Cook until golden brown all over. Add the garlic and grated ginger and cook for about 30 seconds before adding the cinnamon sticks and all the spices. Cook for 1 minute more.

Throw in the butternut squash into the pan and stir to coat completely with the spices. Arrange the chicken thighs, skin-side up, on the top of the squash and shallots. Pour over the chicken stock. Drizzle in the Agave nectar. Spread the sliced olives and preserved lemons all over the top. Bring all this up to a gentle simmer, place the Tagine lid on and transfer to oven. Bake for 40-45 minutes or until tender.

Once the dish is done, remove the lid, scatter chopped cilantro over the top. This dish pairs beautifully with your favorite couscous recipe.