Moroccan Chicken Tagine




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1 chicken, cut into pieces (or a selection of chicken pieces)
2 medium onions, grated
3 cloves of garlic, pressed or finely chopped
1 1/2 tsp. ginger
1 tsp. black pepper
3/4 tsp. salt, or to taste (I use less....)
1/2 tsp. saffron threads, crumbled
1/2 tsp. tumeric (I use a bit more....)
1/2 tsp. Ras El Hanout
1 cinnamon stick
2 tblsp. olive oil
1/4 cup butter
Small handful of cilantro sprigs, tied in a bunch
1 cup chicken broth
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1 1/2 cups pitted dates
3 tblsp. honey
1 1/2 tsp. cinnamon
Handful of sliced or fried almonds (optional)

Mix the chicken, onions, garlic, spices, oil, and butter in a large, heavy-bottomed pot. Cover and cook over medium/low heat for about 15 minutes until a rich sauce forms. (Stir frequently to turn and brown the chicken on all sides.)

Add the broth and cilantro. Increase the heat briefly to bring the liquids to a simmer, then cover and cook over medium/low heat, stirring occasionally for 30-45 minutes—or until the chicken is very tender and the liquids are reduced. [NOTE: About halfway through the cooking, remove and reserve 1/2 cup of the liquid.]

Place the dates, cinnamon, and honey in a small pot with the reserved liquids. Stir gently to combine, then simmer over medium heat for 5-10 minutes until the dates are tender and the sauce is syrupy.

To serve: transfer the chicken and its sauce to a serving dish (discarding the cinnamon stick and cilantro bunch). Spoon the dates and syrup over the chicken, garnishing if you want with the almonds.


Source: Steve Ungar (from Christine Benlafquih's online recipe)