Braised Chicken and Olive Tagine with Za'atar Kale… | Roland Foods

Ingredients

• 8 bone-in chicken thighs
• 1 tablespoon butter
• 2 tablespoons Roland® Extra Virgin Olive Oil
• 1/4 cup Roland® Sautéed Onions
• 2 tablespoons Roland® Harissa Red Chili Spread
• 2 tablespoons Roland® Preserved Lemon Paste
• 1/2 cup Roland® French Picholine Olives
• 1/2 cup Roland® Whole Sicilian Castelvetrano Olives
• 1/4 cup Roland® Sherry Cooking Wine
• 1/4 teaspoon Roland® Pure Superior Saffron , dissolved in 2 tablespoons warm water
• 1 cup chicken stock
• 1/4 cup Roland® Extra Tiny Carrots
• 1/4 cup Roland® Celery Root Strips
• 1 tablespoon fresh lemon juice
• 1 tablespoon maple syrup
• 2 tablespoons fresh parsley, chopped
• Lemon wedges wrapped in Roland® Lemon Wraps , for garnish
• Fresh parsley, chopped
• 4 cups kale, shredded
• 2 tablespoons Roland® Za'atar
• 3 tablespoons Roland® Special Reserve French White Wine Vinegar
• 2 tablespoons pine nuts, toasted and chopped
• Heat the butter and extra virgin olive oil in a large tagine or Dutch oven over medium-high heat
• Bake for 15-20 minutes, or until golden and crispy. Set aside to cool
• In the same pan, add sautéed onions and cook until softened, about 2 minutes. Stir in harissa red chili spread and preserved lemon paste. Cook for 1-2 minutes until fragrant
• Return the chicken thighs (without skin) to the pan. Add picholine olives, Castelvetrano olives, Sherry cooking wine, saffron water, chicken stock, carrots, and celery root strips
• Stir in the fresh lemon juice and maple syrup. Bring to a simmer, cover, and reduce heat to low. Cook for 1-1.5 hours, or until the chicken is tender and infused with flavor
• In a large bowl, massage the shredded kale with preserved lemon paste, French white wine vinegar, and extra virgin olive oil. Let sit for 10 minutes
• Sprinkle with za'atar and toss with chopped pine nuts and fresh lemon juice