Tagine of Lemon Saffron Chicken with Potato Crust

This baked chicken tagine is definitely for chicken fat lovers. I have an alternative recipe using the same ingredients for a lighter version. The reason this version is rich is because the potatoes soak up the rendered fat from the legs. You can bake the chicken separately and drain off the the fat, but you will also have to roast the potatoes separately.

I used the bottom of my terracotta tagine with the lid off for this casserole type tagine.

I marinated the chicken with a pinch of saffron bloomed in warm water, 1 teaspoon turmeric, salt, peppe, 3 tablespoons lemon juice, 1/4 cup water and 1/2 small onion sliced for 2 hours in the refrigerator. After two hours the chicken will take on an attractive tint from the spices.

If you are using a clay tagine like I did, marinate the chicken in a separate bowl, as you cannot put a cold clay vessel in a hot oven. I used red bliss potatoes that I cut into wedges- depending on the size of the potato you'll get four or six pieces. Toss the potatoes in a tablespoon of extra-virgin olive oil, season with salt. Cover the chicken in a spiral pattern with the potatoes.

Place the tagine without the lid on (you cannot use the conical lid in an oven), in a preheated 400 F oven and bake for 40-45 minutes or until the potatoes are tender and browned on top.

The chicken will actually braise and steam underneath the layer of potatoes, for a moist and juicy finished product.