Author: Robin Young

Web Page: www.rockinrs.com

Spice Mixture

1

Combine the spices in a coffee grinder and grind to a medium-fine powder. Add the kosher salt and pepper. Store in an air-tight container.

2

Instead of a coffee grinder, you can use a mortar and pestle.

Chicken Prep

1

In a medium glass bowl, combine the spice mixture, 2 T olive oil, lemon zest and juice and harissa. Add the chicken and stir to coat. Cover the bowl with plastic wrap and refrigerate at least 1 hour or up to 3 hours.

2

Warm the chicken stock and the saffron strands. Allow to steep at least 1 hour and up to 3 hours.

3

Pre-heat the oven to 350°F

4

Remove the chicken from the marinade. In a cast iron skillet, brown the chicken on all sides in 2 Tablespoons of olive oil. Set the chicken aside.

5

Reduce the heat to medium and add 1 Tablespoon of olive oil. Sauté the onion until golden brown.

6

In the bottom of a tagine, place the chicken on top of the onion. Add any juices. Arrange the zucchini, yellow squash and tomato on top of the chicken. Tuck the prunes and olives between the chicken pieces. Salt and pepper to taste. Pour the chicken stock and saffron. Place the cover on the tagine and place on the bottom rack of the oven. Allow to cook undisturbed for 1½ - 2 hours, until the vegetables are done and the chicken falls apart.

7

Heat 2 Tablespoons of olive oil into a small saucepan over high heat until hot but not smoking. Add the almonds and fry until the skins begin to crackle, about 2 - 3 minutes.

8

Pour the almonds and oils over the vegetables and chicken. Sprinkle with the chopped parsley and serve, spooning over the sauce in the dish and garnish each plate with the lemon quarters.;