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1
Wash and pat the chicken dry.
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2
Combine the cumin, coriander, ginger, paprika and cinnamon in a large plastic bag.
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3
Season the spice blend with pepper and a little salt (remember the olives will be salty so go easy).
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4
Add the chicken pieces to the bag and toss to coat evenly.
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5
Set aside in the refrigerator to marinate for 1 hour.
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6
Set a large Dutch oven over medium-high heat and coat with olive oil.
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7
Brown the chicken in two batches, and then transfer to a platter.
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8
Add a little more oil to the pot and cook the garlic and onions until browned and translucent.
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9
Add the chicken back to the pot along with the lemon peel, thyme, bay leaf and saffron if using.
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10
Add the chicken broth, bring to a boil, and then reduce the heat, cover and simmer for 15 minutes.
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11
Stir the chicken pieces, and add the olives and dates.
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12
Cover and cook until the chicken is very tender, 30 minutes longer.
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13
Remove the thyme and bay leaf before serving.
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14
Serve the chicken with the pan sauce on a bed of the finely shredded cabbage on top of a whole toasted pita (cut in wedges, but still set on plate as a whole round pita, like a tostada).
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15
Garnish with the pistachios and chopped cilantro if using.
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16
Drizzle with the Tahini Sauce.
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17
Pair with a pinot grigio.
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18
Cook's Notes: If using a clay tagine, brown the chicken and vegetables in a separate pan, or on the grill.
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19
Add the browned ingredients to the tagine and cook following the normal directions.
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20
If using a pressure cooker, follow the same browning steps in the pressure cooker pot but only cook the chicken for 15 minutes on medium heat with even pressure.
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21
When done, stir in the olives and dates and cook only 2 to 3 minutes longer.
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22
Cook's Note: Tahini is a Middle-Eastern sesame paste, and is available at most major supermarkets in the ethnic foods aisle, or in specialty Middle Eastern markets or online.
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23
Combine the yogurt, tahini, honey, lemon juice and garlic in a food processor, or mix together well in a large bowl until well combined and completely smooth.
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24
Thin with water as desired.
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25
Season with salt and pepper.
