Patricia Kells' Chicken Tagine
This recipe takes a while to cook, but it’s very easy. Once the pot is simmering, there is ample time for a glass of wine and a couple of chapters of a good novel. If I am feeling extravagant, I add saffron to the spice mixture, but it is good without it too.
1/2 tablespoon oil
2-4 chicken thighs, skin on
1 small onion, diced
2 small garlic cloves, minced
1/2 inch ginger, minced
3 teaspoons paprika
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon cinnamon
1 cup chicken stock
1 - 14 ounce can chickpeas
1 - 14 ounce can diced tomatoes
1/2 cup green olives (Castelvetranos are very nice, but any type will do)
2 tablespoons honey
salt and pepper, to taste
cilantro leaves, for garnish
couscous, cooked according to package directions
In a dutch oven, or any large heavy pot, heat the oil over medium-high heat and brown the chicken. Remove from pot.
Add onion, garlic, and ginger and cook until the onion is soft. Then add the spices and cook for one minute. Add the broth, chickpeas, tomatoes, honey, and olives. Bring to the boil, then lower the heat and simmer for 10 minutes.
Season the chicken with salt and pepper and add it to the pot. Simmer for another 45 minutes, or until chicken is thoroughly cooked.
Serve with couscous and garnish with cilantro leaves.
Patricia Kells is our Publicity Manager for Penguin Random House Canada.