This North African-style stew is full of warm spices, and unlike the last tagine I had from a fellow student, isn't tooth-achingly sweet. The combination of spices, legumes, and fruits meld together for a well-balanced winter meal, and all of the ingredients are things I had on hand.
FYI - As is, this recipe is approachable for a child's palate. If made for adults, it would benefit from a little heat. We like Brother Bru Bru's hot sauce, which is African in style and works well with this dish.
Chicken Tagine with Middle Eastern Couscous and Spinach
Serves 4
Spice Blend:
1 tsp coriander seeds
4 cardamom pods (remove pod shell after toasting)
1 tsp cumin
1 tsp peppercorns
3 cloves
Toast spices in a hot, dry skillet, stirring constantly. When fragrant, remove to spice grinder and add:
1 tsp turmeric
½ tsp cinnamon
½ tsp ginger
Grind to a fine powder, and reserve. Tip: After removing spices from skillet, toast pine nuts (pay attention to them, they burn quickly!) and reserve separately. Save skillet for tagine.
Tagine:
2 chicken thighs, skin and fat removed
1 medium onion, sliced lengthwise
1 carrot, peeled and sliced into rounds
3 cloves garlic, minced
1/3 C. orange juice
2 C. chicken stock
1 can chick peas, rinsed and drained
½ C. dried apricots, sliced into thirds
¼ C. toasted pine nuts
2 Tbsp olive oil
1 bay leaf
Small bunch parsley
Coat chicken with spice mix, and sear both sides in olive oil over medium high heat until golden brown. Remove to plate, and reduce heat to medium. Add onions, carrots, and garlic, and sauté until onions are translucent. Deglaze pan with OJ and reduce by half. Stir in chicken stock, chick peas, apricots, remaining spice blend, and pine nuts. Place chicken in center, and top with parsley and bay leaf. Cover, reduce heat to low, and simmer for 2-3 hours, or until chicken falls from bones. Remove bones, shred chicken. Increase heat to medium-high, and cook, uncovered, until sauce thickens and reduces. Serve atop Spinach Couscous.
Spinach Couscous:
While tagine sauce is thickening just before serving, bring 2 cups chicken stock to a boil. Add 8 ounces of Middle Eastern Couscous, reduce heat to medium-low, and cover. Cook for 8 minutes, or until couscous is tender and most of the water has been absorbed. Stir in a large handful of baby spinach, cover and let wilt (one minute or so). Spoon couscous onto center of plate and top with tagine.
