Quick Chicken Tagine

STORY

Tagines are Moroccan stews that are usually slow cooked, so this recipe is rather special because it yields slow-cooking results without investing slow-cooking time. Best of all, this recipe has just as much flavor: a rich savory sauce with sweet apricots, and crunchy almonds. Fair warning: I was told that this is the best chicken that my friend has ever tasted. I confess, I kind of like it, too.

RECIPE

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes

TOOLS

• 3-1/2-quart sauce pan
• 1 wooden spoon
• 1 coffee or spice grinder, or a mortar and pestle
• 2 plates (for resting and seasoning chicken)
• tongs

INGREDIENTS

½ tsp of coriander seeds

½ tsp of cumin seeds

½ tsp of ground cinnamon

½ tsp of ground ginger

½ tsp of ground turmeric

½ tsp of red pepper flakes

2 chicken thighs, skin removed

¼ tsp of salt

½ tsp of fresh ground pepper

1 tbsp of olive oil

1 red onion, roughly chopped

2 cloves of garlic, chopped

1 tbsp of fresh ginger, chopped

¾ cup of homemade chicken stock

3 canned plum tomatoes, crushed

1 handful of dried apricots

1 handful of sliced almonds, blanched and toasted

1 handful of chopped cilantro

METHOD

1. Combine ½ tsp of coriander seeds, ½ tsp of cumin seeds, ½ tsp of ground cinnamon, ½ tsp of ground ginger, ½ tsp of red pepper flakes, ½ tsp of ground turmeric and heat over medium-high heat in a 3 ½-quart sauce pan.
2. Stir spices occasionally, until spices turn medium brown and begin to smoke.
3. Quickly remove spices from the stove, and pour into a small bowl.
4. Turn off the heat and remove pan from the burner.
5. Add spices to a grinder or a mortal and pestle, and grind until fine.
6. Place 2 skinless chicken thighs on a plate and sprinkle ½ tsp of salt and ½ tsp of fresh ground black pepper on both sides, using tongs to turn the chicken.
7. Coat spice blend generously over chicken, using your hands to pat the spices in on both side, be sure to reserve any extra spice blend.
8. Wash hands carefully, and heat 1 tbsp of oil in pan over medium-high heat for about 1 minute.
9. Using tongs, add chicken to the pan and sear for five minutes on each side.
10. Once chicken is browned, remove chicken from the pan and place on a plate.
11. Add chopped red onion and any leftover spice blend to the pan.
12. Cook onions until translucent, stirring occasionally.
13. Once onions are translucent, add 2 chopped cloves of garlic, and 1 chopped tbsp of ginger and cook for 1 minute.
14. Add ¾ cup of chicken stock, and 3 crushed plum tomatoes, and chicken pieces back to the pan.
15. Bring to a boil, cover and reduce heat to a simmer.
16. Cook for 15 minutes.
17. Add apricots and nuts, and cook for an additional 10 minutes.
18. Check the internal temperature of the chicken with a thermometer (should read 170° F/ 77° C).
19. Once chicken is cooked, add 1 handful of chopped cilantro.

Serve over couscous.

(Photo Credit: Matthew G. Piccolo)