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Chicken m’chermel from Unforgettable: The Bold Flavors of Paula Wolfert's Renegade Life (page 98) by Emily Kaiser Thelin

  • saffron
  • chicken livers
  • cilantro
  • ground cumin
  • ground ginger
  • lemons
  • red onions
  • parsley
  • turmeric
  • sweet smoked paprika
  • chicken legs
  • picholine olives
  • preserved lemons

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Notes about this recipe

  • L.Nightshade on January 13, 2019

    I’ve had a clay tagine for years, but I’ve been unreasonably terrified of using it with actual heat. I finally got up my nerve and stuck it on the burner, over a diffuser. Whew! It didn’t crack, and it produced a wonderful chicken dish! I used all thighs, instead of the thigh-leg combination called for. I didn’t have the nerve to stick the tagine base under the broiler, as the manufacturer stated the max temp as 390º. So the chicken pieces were fished out and went under the broiler on a sheet pan. The picholine olves are quite nutty, with a wonderful texture. If you can get them, I recommend it. We bought a small container of livers, fished out one, froze the rest. I do think the smashed liver adds a certain richness to the sauce. This is a long-cooking dish, so the house was filled with aromas. And it was delicious, with warm, enticing flavors.

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