Chicken Tagine - MatthewFloyd/Cookbook GitHub Wiki

Ingredients:

• 1 cup Dried Apricot, halved
• 6 Chicken thighs
• 3/4 tsp. Salt
• 2 T Olive oil
• 1 Onion, sliced
• 2 Garlic cloves, minced
• 1 Cinnamon stick
• 14 oz. Crushed tomatoes
• 14 oz. Garbanzo beans, drained
• 1 T Preserved Lemon skin, minced
• 2 1/2 cups Chicken stock

Ras El Hanout Spice Blend:

• 1 tsp. Salt
• 3/4 tsp. Cumin, ground
• 3/4 tsp. Ginger, ground
• 3/4 tsp. Black pepper
• 1/2 tsp. Allspice
• 1/4 tsp. Cinnamon
• 1/4 tsp. Coriander
• 1/8 tsp. Clove powder

Directions:

Soak the dried apricots in a bowl of boiling water for 30 minutes, then drain (this plumps them up).

Sprinkle both sides of the chicken with the salt. Heat oil the oil in a large, deep skillet or pot (Note 5) over high heat. Place chicken in the skillet skin side down and cook for 8 to 10 minutes until deep golden. Turn and cook the flesh side for 1 minute then remove to a plate.

Discard all but 2 tablespoons of fat in the skillet. Reduce heat to medium. Add onions and cook for 3 minutes. Add garlic and cook for 1 minute. Add the Ras el hanout spice blend and stir for 30 seconds.

Add the cinnamon stick, tomato, chickpeas, plumped apricots, stock and preserved lemon, then stir. Place the chicken on top, skin side up. Simmer covered 5 minutes. Bring the liquid to a simmer then cover with a lid. Cook for 5 minutes, adjusting the heat as needed so the liquid is simmering (but not too rapidly else base may catch). Simmer uncovered 20 minutes. Remove lid then cook for a further 20 minutes.

Remove from stove and rest for 5 minutes. Serve over couscous or rice, sprinkled with fresh coriander.