Braised Chicken and Olive Tagine with Za'atar Kale Salad

Directions

1. Heat the butter and extra virgin olive oil in a large tagine or Dutch oven over medium-high heat
2. Season the chicken thighs with salt and pepper. Sear them on both sides until golden brown, about 5 minutes per side. Remove from the pan and carefully peel off the skins. Set the skins aside on a plate lined with parchment paper
3. Preheat the oven to 375°F. Place the chicken skins flat on a baking sheet lined with parchment paper. Season lightly with salt and press with another sheet of parchment and a second baking sheet to keep them flat
4. Bake for 15-20 minutes, or until golden and crispy. Set aside to cool
5. 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
6. 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
7. 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
8. 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
9. Sprinkle with za'atar and toss with chopped pine nuts and fresh lemon juice
10. Serve the tagine in individual 4-inch tagines or small bowls, ensuring each portion includes 2 chicken thighs, plenty of sauce, olives, carrots, and celery. Garnish each serving with crispy chicken skin, fresh parsley, and lemon wedges wrapped in Roland Lemon Wraps. Plate the za'atar kale salad on the side or in a small serving dish