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Kate’s Chicken Tagine

1/2

stick of butter, completely melted in a measuring cup

4

boneless, skinless chicken thighs, cut into about 6 pieces each

Salt as needed

1

medium Spanish onion, medium dice

5

cloves

garlic, smashed with a knife and roughly chopped

1

Tbs

grated ginger

2

tsp

ground coriander

2

tsp

cumin

½

tsp

cayenne

¼

tsp

cinnamon

1

bay leaf

Zest from half a lemon

½

cup

chopped olives

½

cups

chopped dried apricots

1

carrot, medium dice

one 15-ounce can chickpeas (about 1 1/2 cups if you cook your own)

1

cup

diced tomatoes (fresh or canned)

1

cup

homemade stock or water (or more as needed, depending how long you cook it)

½

red pepper, medium dice

½

yellow pepper, medium dice

½

cup

slivered almonds, toasted

Enough cilantro for garnishing and flavor (for those not averse)

4

lemon wedges

1

Put the tagine over a low flame, then turn it up to medium-high. Pour in enough clear butter fat floating on top to coat the bottom of the tagine, and turn the flame to high. Add the chicken and cook till browned (they need not be cooked through). Remove the chicken to a bowl.

2

Add a little more butter to the tagine if necessary, and add the onion, garlic, and ginger. Reduce the flame to medium. Give them two four-finger pinches of salt, and stir to cook until tender. Push them aside and add the coriander, cumin, cayenne, and cinnamon to the tagine and stir to cook them, then stir everything together, adding the bay leaf and lemon zest, and cook it till the onion is completely tender, about 15 minutes (careful not to let anything burn). Lower the heat if it’s burning.

3

Add the olives, apricots, carrot, chickpeas, tomatoes, stock or water, and the cooked chicken, and bring it to a simmer, stirring, then cover the tagine and simmer on low for 1 to 4 hours (the longer the better). Add the peppers just before stirring, giving them enough time in the stew to soften, 5 minutes or so.

4

Serve with couscous or basmati rice and garnish with the almonds, cilantro, and a wedge of lemon.

Servings: 8

Yield: 8 Servings

Nutrition Facts

Serving size: 1/8 of a recipe (8.3 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

260.64

Calories From Fat (48%)

124.1

% Daily Value

Total Fat 14.38g

22%

Saturated Fat 4.72g

24%

Cholesterol 48.51mg

16%

Sodium 682.2mg

28%

Potassium 538.98mg

15%

Total Carbohydrates 22.34g

7%

Fiber 5.71g

23%

Sugar 7.72g

 

Protein 13.37g

27%

Source

Author: Michael Ruhlman

Web Page: http://ruhlman.com/2013/10/chicken-tagine-recipe-recipe/

Copyright: © 2013 Michael Ruhlman