This is the chicken version of lamb tagine, a decadently rich Moroccan stew that is traditionally served on a bed of fresh couscous. I will always prefer lamb, but substituting chicken helps lighten the dish (in both calories and cost), while still retaining the slightly spicy, honeyed sweetness of the original. Don’t be put off by the idea of prunes – when simmered long enough, they practically melt in your mouth, and give the sauce body and richness. Try to use prunes with pits, if you can find them, as the pits keep the prunes moist and tender. The honey in this dish also makes it perfect for Rosh Hashana.
You will need:
2 lbs. chicken thighs (bone-in, with skin)
2 onions, sliced
1 tsp ground (powdered) ginger
1 tsp turmeric
1 tbsp olive oil
1 c chicken or vegetable stock (or, in a pinch, water)
large pinch saffron
3/4 c unsweetened prunes
1/4 c whole unsalted almonds
1/4 c sultana or golden raisins
1 tsp cinnamon
2 tbsp honey
1/4 tsp pepper
1/4 – 1/2 tsp cayenne pepper
salt to taste
1 tbsp sesame seeds
1 tbsp chopped chives or cilantro (optional)
Heat the olive oil in a wok or heavy pot. (I often use a wok to prepare this dish, because it allows me to brown more meat at once. A regular heavy pot will do just fine, you just might have to brown the meat in batches.) On medium-high heat, sautee the onions until they are soft, then add the chicken. Sautee them together, sprinkling with the turmeric and ginger, until the meat is browned.
Add the broth, almonds, and prunes to the chicken. Rub the saffron strands between your fingertips to crush them, and add this to the chicken. Cover, reduce the heat to low and allow the chicken to simmer for about 30 minutes. (In the meantime, you can throw together a basic couscous.)
Stir the chicken around a bit, then add the raisins and simmer, covered, for another 20-25 minutes – the chicken should end up very tender. Transfer the meat to a casserole or serving dish and cover to keep warm. You should be left with a pool of sauce studded with fruit and nuts. To this, stir in the cinnamon, honey, salt, pepper and cayenne pepper. Simmer gently until fragrant and slightly thickened, about 2-4 minutes.
Spoon this sauce over the chicken, and sprinkle with sesame seeds. Garnish with an additional sprinkling of finely chopped chives (not green onion) or cilantro, if desired.
Makes 4 servings
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