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Guinea Hen Olive and Lemon Tagine

After reading an article in the Times last fall about brine curing your own olives, I made a batch in a large mason jar. They’re good, but I’m olived out at this point and I’ve been looking for ways to cook with them. Here’s a 1 pot roast chicken that makes its own sauce which
Course Entree
Cuisine North African
Level Intermediate
Main Ingredient Poultry
Diet Dairy-Free, Gluten-Free, Low-Carb

Ingredients

spice rub

  • 1 Tsp kosher salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon coriander seed ground
  • 1/4 teaspoon cumin ground
  • 1/4 teaspoon black pepper freshly ground

for tagine

  • 1 4 pounds guinea hen chicken or
  • 1 tablespoon olive oil good quality
  • 1 tbs ginger minced
  • 1 cup onions chopped
  • 1 Cup celery fennel parsnips other aromatics such as , , or chopped
  • 1 cinnamon stick
  • 1 wedges lemon preserved cut into
  • 1/2 Cup olives whole green
  • 1 tablespoon honey

Instructions

  1. Heat the oven to 250 degrees. Clean the bird well and pat dry. Remove any extra fat then rub both the inside and outside with the spice rub. Tuck the wings under the bird.
  2. Heat a dutch oven or other heavy lidded pot big enough to hold the bird until hot. Add the oil and ginger, swirl, then add the bird, breast side down. Allow it to brown well on that side ,then flip it over, adding the veggies and cinnamon stick all around the bird. Allow it to brown on that side, then add the lemon, olives and honey.
  3. Cover the pot with a layer of aluminum foil (it acts as a seal), then put the lid on securely. Place it in the oven and cook the chicken till an instant read thermometer reads 175 when inserted into the thickest part of the thigh this should take about 75 minutes for a 4 lbs bird.
  4. Serve on a bed of cous cous or quinoa mixed with slivered almonds.