Chicken Tagine

Preheat oven to 350. Season the chicken with s&p and 2 T of tagine spice mix and 2 T olive oil. Bring a large pot of salted water to boil over high heat and set a large bowl of ice water to the side. Core tomatoes and score an X on their bottoms. Boil cauliflower om water for 3 minutes then submerge them in ice water. Boil tomatoes for 20 seconds, and chill them in the ice water as well. Remove cauliflower when cold and at florets dry. Peel tomatoes, then cut into quarters lengthwise. Trim away seeds to make petals. Heat remaining olive oil in large saute pan over medium heat,and sear the chicken in batches,starting skin side down until browned. Remove chicken to large Dutch oven or tagine pot. Remove all but 2 T fat, then return it to the heat, and brown cauliflower and add to chicken. Reduce heat in Pan and add onion, garlic, ginger and saffron. Cook stirringuntil translucent, about 5 min. Add tomato paste and chicken stock and simmer until reduced by 1/3. Pour sauce over the chicken, cover the pot and transfer to oven for 20 min. Remove, stir in tomatoes, preerved lemon and olives, then cover and cook again for an additional 20 min. Serve garnished with cilantro, with couscous.

Tagine spice mix 2 T
Chicken thighs 3 pounds
​EVOO 1/3 c
Roma tomatoes 3
Cauliflower 1 head cut into florets
Onion 1 large white, diced
Garlic 3 cloves, diced
Ginger 1 T grated fresh
Saffron 1 pinch
Tomato paste 1 T
Chicken stock 2 c
Preserved lemons 3 T chopped
Green olives 1 c
​Cilantro 1/2 bunch