Tagine of chicken in tomato sauce

First, listen to the new A.C. Newman song while you start preparing the recipe.

This is an adaptation of tuna and tomato sauce from the Tagine Deck. The result is a sort of Moroccan version of puttanesca.

I did this in an unglazed tagine, but you could use a glazed tagine or just a saucepan or dutch oven.

1 lb chicken thighs, patted dry and slashed three times on the skin side
1 lemon’s worth of juice
1 tsp salt
2 cups fresh or canned tomatoes, diced in their juice
1 tbs tomato paste
2 garlic cloves, minced
2 tbs fresh hyssop, chopped
1 preserved lemon, rinsed and pulp discarded, the remainder julienned
2 tbs capers, rinsed
1/4 tsp cayenne pepper
1/8 tsp pimentón de la vera (dulce)
1/4 cup olive oil

Marinate the chicken in the lemon juice and salt, rubbing the mixtures into the meat and the slashes, for at least one hour at room temperature. Turn once during that time.

Meanwhile, prepare the other ingredients. Put the tomatoes and tomato paste in a skillet and cook at medium heat until reduced and saucy, at least 15 minutes. Add the garlic a few minutes before the tomatoes are ready. Stir in the hyssop, preserved lemon, capers, cayenne pepper and pimentón and cook for 5 minutes more or until the flavors are mingled.

Oil the tagine and arrange the marinated chicken thighs inside it. Add the sauce from the skillet and move the chicken pieces around until they are well coated. Slowly bring to a simmer, using a flame tamer if necessary for the health of the tagine, then cover and cook over very low heat until tender, about 45 minutes. Taste and adjust for salt.

(the original recipe called for 18 pitted black oil-cured olives as well, which I did not have on hand. I think they would make an excellent addition. be sure to coordinate your salt though because there are a lot of salty ingredients in this dish.)