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Moroccan Chicken Tagine
A tagine is a wonderful conical crock-type pot that makes wonderful stews and roasts. It’s used extensively in Morocco. This dish is delicious served with saffron rice and honey carrots.
Serves 4
- 2 lbs (1 kg) chicken thighs and drumsticks
- 1 tbsp (15 mL) oil
- 1 large onion, diced
- 2 large or 3 small cloves garlic, chopped
- 1-inch (2.5 cm) fresh ginger, chopped (a scant ¼ cup (60 mL))
- 3 tsp (15 mL) ground cinnamon
- 2 tsp (10 mL) ground coriander
- 1 tsp (5 mL) ground cardamom
- 1 tsp (5 mL) paprika
- 1 tsp (5 mL) cumin
- 1 tsp (5 mL) turmeric powder
- 1 tsp (5 mL) kosher salt
- 1 cup (250 mL) chicken stock
- 1 tbsp (15 mL) honey
- 1 large or 2 small fresh tomatoes, diced
- ½ cup (125 mL) raisins
- 1/3 cup (80 mL) finely chopped parsley, for garnish
Preheat oven to 325°F (165°C). Oil a tagine or crock pot.
In a heavy skillet over medium-high heat, brown the chicken pieces in the oil. Season with salt and pepper. Transfer pieces to the tagine.
Drain all but 1 tbsp (15 mL) oil from the skillet. Over medium heat, sauté the onion, garlic and ginger for several minutes, scrapping the bottom of the pan. Meanwhile, combine the cinnamon, cardamom, paprika, cumin, turmeric powder and kosher salt in a small bowl. Add the mixture to the sautéed onions and toast the spices for one minute, stirring constantly.
Add about ½ cup (125 mL) of chicken stock to the pan to deglaze, stirring the spice-onion mixture to scrape up any bits on the pan. Add the rest of the chicken stock along with the honey, diced tomatoes and raisins. Bring to a simmer and cook one minute.
Pour the sauce over the chicken pieces. Cover and bake for 2 hours.
Serve with saffron rice and honey carrots. Garnish with a little parsley.
Saffron Rice
In a saucepan over medium heat, sauté 1 ½ cups (375 mL) rinsed basmati, white or brown rice in 1 tbsp (15 mL) vegetable oil for several minutes. Add 3 cups (750 mL) hot lightly flavoured chicken stock. Grind a pinch of saffron threads in the palm of your hand and add them to the rice together with 1 bay leaf. Cover and gently simmer until water has evaporated. Remove the lid and fluff the rice with a fork. Replace the lid and let the rice steam for 5 to 10 minutes.
Read more: http://regina.ctvnews.ca/wheatland-cafe-moroccan-chicken-tagine-1.1010586#ixzz2APykZ7Hf
