Stuff4U - Sep 09

Alright, let’s talk about Moroccan magic. This tagine, or stew, has been a staple in Moroccan kitchens for centuries, and it’s a celebration of slow cooking. The key is patience – letting the flavors meld is crucial. It's a dish that evokes warm evenings and family gatherings, and believe me, it’s easy to make just as it’s meant to be! I remember my grandmother teaching me this recipe – it felt like a secret, and now it's a cornerstone of my own Moroccan cooking.

Chicken Tagine with Apricots and Almonds

Yields: 6-8 servings Prep time: 20 minutes Cook time: 1 hour 30 minutes - 2 hours

• Ingredients:
• 1.5 lbs Bone-in, Skin-on Chicken (Thighs or Drumsticks work best - they stay moist)
• 2 tbsp Olive Oil
• 1 Large Onion, chopped
• 3 cloves Garlic, minced
• 1 inch Ginger, grated
• 1 tsp Turmeric Powder
• 1 tsp Cumin Powder
• 1/2 tsp Cinnamon Powder
• 1/4 tsp Saffron Threads (optional, but *highly* recommended!)
• 1 cup Chicken Broth
• 1 cup Dried Apricots, halved or quartered
• 1/2 cup Almonds, slivered or roughly chopped
• 1 tbsp Honey
• Salt and Black Pepper to taste
• Fresh Parsley, chopped (for garnish)
• For Serving: Couscous, Rice, Bread (Pita or Naan are perfect)

Instructions:

• Sear the Chicken: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Season the chicken with salt and pepper. Sear the chicken on all sides until golden brown – about 3-4 minutes per side. Remove the chicken from the pot and set aside.
• Sauté Aromatics: Add the chopped onion to the pot and cook until softened, about 5-7 minutes. Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
• Spice it Up: Add the turmeric, cumin, and cinnamon. Cook for 30 seconds, stirring constantly, until fragrant.
• Simmer the Tagine: Return the chicken to the pot. Pour in the chicken broth. Add the apricots, honey, and saffron threads (if using). Bring to a simmer, then reduce the heat to low, cover the pot, and let it simmer for 1 hour to 1 hour 30 minutes, or until the chicken is very tender and easily falls off the bone. Check occasionally and add more broth if needed to keep the chicken moist.
• Add Almonds: In the last 15 minutes of cooking, stir in the slivered almonds.
• Serve: Serve hot over couscous, rice, or crusty bread. Garnish with fresh parsley.

Notes: For a richer flavor, you can add a splash of dry sherry or red wine during the simmering process. Don't be afraid to adjust the spices to your liking – this is a personal preference! The longer it simmers, the more intense the flavors will become. This tagine is even better the next day!