Chicken Tagine from Boulud Sud Miami

serves many
Ingredients
Spice mix:
3 1/2 Tbsp sweet paprika
1 tsp garlic powder
2 tsp cinnamon
3 Tbsp ground coriander
1 Tbsp plus 1 tsp ground turmeric
1 Tbsp ginger powder
1/2 Tbsp ground cardamom
2 1/2 tsp ground allspice
Tagine:
8 chicken thighs, approximately three pounds total
2 Tbsp spice mix (see recipe below)
1/3 c extra-virgin olive oil
3 Roma tomatoes
1 head cauliflower, cut into bite-sized florets
1 large white onion, diced
3 cloves garlic, diced
1 Tbsp fresh ginger, grated
1 pinch saffron
1 Tbsp tomato paste
2 c chicken stock, homemade or low-sodium
3 Tbsp preserved lemons (approximately two lemons), roughly chopped
1 c green olives, like Castelvetrano olives
1/2 bunch cilantro, leaves picked and stems discarded
Kosher salt and freshly ground black pepper, to taste
Method

For the spice mix: Combine the spices in a dry sauté pan, set over low heat. Toast gently until they release their fragrance (for about two minutes or so). Transfer to a bowl and let cool.
For the tagine: Preheat oven to 350 degrees. Season the chicken thighs with salt, pepper, spice mix, and two tablespoons of the olive oil. Bring a large pot of salted water to a boil, over high heat. Set a large bowl of ice water to the side. Core the tomatoes, and score an “x” on their bottoms. Boil the cauliflower florets in the water for three minutes, then submerge them in the ice water. Boil the tomatoes for 20 seconds, and chill them in the ice water, as well.
Remove the cauliflower when it is cold, and pat the florets dry. Peel the skin off the tomatoes, then cut them into quarters lengthwise. Trim away the seeds to make petals.
Heat the remaining olive oil in a large sauté pan, over medium heat. Sear the chicken in batches, starting skin-side down, until the thighs are browned. Move the chicken to a large Dutch oven or tagine pot. Remove all but two tablespoons of the fat in pan, then return cauliflower to the heat. Brown the cauliflower and add to the chicken.
Reduce heat below the pan and add the onion, garlic, ginger, and saffron. Cook, stirring, until the onions are translucent (for approximately five minutes). Add tomato paste and chicken stock. Simmer until reduced by a third.

Pour sauce over the chicken and cauliflower. Cover the pot and transfer to oven for 20 minutes. Remove, stir in the tomatoes, preserved lemon, and olives. Cover the pot again and cook for an additional 20 minutes or until the chicken is cooked through.
To serve: Serve the chicken in the pot, garnished with the cilantro leaves. Serve with couscous. Reserve remaining spice mix for the next batch of Chicken Tagine. Spice mix keeps well in a sealed container.
Boulud Sud Miami is located at 255 Biscayne Boulevard Way.