Chicken Tagine

Review: Nom Tastic. Serve over brown rice, couscous, whatever you want.

2 Tbs Olive Oil
6 to 8 Chicken Thighs – (bone in if you have em) skins removed
1 Med onion – sliced thinly
4 to 6 large garlic cloves – minced
1 Tbs minced fresh ginger
1 tsp ground cinnamon
1 tsp ground turmeric
1 tsp ground coriander
2 cardamom pods – crushed
1/4 tsp cayenne pepper
1 tsp salt
15 dried apricots – chopped
15 other small dried fruit of choice – chopped(prunes, figs, small hand full of raisins)
2 cups chicken broth
1/4 cup minced parsley or other greenery for garnish

1) Heat oil in a large heavy sided pot (dutch oven if ya got one) over medium-high heat. Add half the chicken and cook each side until golden brown. Remove chicken from pot and set aside (it is ok if it is still uncooked in the middle for now).

2) Reduce heat to medium and add onions, cooking until golden (use a little white wine to deglaze if the pan scrapings stick). Add garlic and ginger and cook, stirring constantly, for 3 min. Add all of the spices (stir them all in quickly and stir constantly so as to not burn them). If the bottom of the pan gets dark brown, don’t worry this is good! You want the spices to release their oils. Just don’t let it burn completely. Add the chicken broth and stir to loosen the spices from the bottom of the pot.

3) Return the chicken to the pot and add in the dried fruit. Reduce heat and cover and simmer for 40 minutes. (alternately, if you do this in a dutch oven you can cover it, and pop it in a preheated oven at 300 degrees for an hour or so). Take the pot off the heat. If you want your dish to be thick and stew like use 1/2 to 1 Tbs corn starch whisked with a few Tbs of water. Add it to the dish right before serving and bring to a boil while constantly stirring. Remove from heat and serve. It should be nice and thick.

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