Last night, however, I had a creative breakthrough. A dear friend gave me a Tagine for my birthday back in September which has been sitting cozy in our Costco closet (yes, we have a closet dedicated to the big bulk warehouse). I had made Moroccan in the past which she remembered. In fact, Moroccan Chicken was my first signature dish that I doctored up from a Betty Crocker cookbook I received from my wedding. The majority of the time, it was delicious and I proudly served it to my in-laws at one point, but unfortunately on that particular occasion it fell into the dry but edible category that sometimes occurred. Did I mention this was my first time cooking for them?
Problem solved with this odd looking vessel. In all honestly, the Tagine looked intimidating and time consuming. I felt that I needed a special occasion to break it out. With chicken thawed in the fridge and minimal ingredients at hand, I decided that an ordinary Tuesday was the perfect time to experiment.
I was given a cookbook along with my gift that had a few recipes but none were quite what I was looking for. Internet land gave some inspiration but in the end I created my own version. The fusion of flavors was a symphony in my mouth. Spicy, bright, savory, and sweet all worked in harmony. The chicken was flavorful and so moist it fell off the bone. My husband upgraded my title from cook to chef. The best compliment I could ever receive.
The best part is, this is one of the easiest dishes to put together but will impress your guests. You can also let it just sit while you socialize which is important for me because I am a nervous cook and hate an audience. I was able to put it together and let it sit while I strapped Little Miss in my ring sling, grabbed a glass of wine, and met my husband and son outside and chatted with the neighbors for a bit. The perfect way to cook in my book.
Make it for your next dinner or party or when you are in a cooking rut. It's simply amazing!
Moroccan Chicken Tagine
Olive Oil
Butter
2 lbs Chicken Thighs or Drumsticks (6-8 pieces)
salt and pepper
1 yellow onion diced
Tbsp minced garlic
1 1/2 inch ginger peeled and diced
1 tsp cumin
1 tsp tumeric
1 tsp cayanne
2 2 inch cinamon sticks
14oz can of diced tomatoes with juices
1 cup chicken stock
2 tbsp honey
juice from 1/2 lemon
3/4 cup dried apricots
Small bunch of cilantro
Couscous
Heat oil and butter in bottom of Tagine or Dutch Oven, season chicken with salt and pepper and brown chicken in batches to prevent overcrowding for about 5-8 minutes turning once. Transfer to clean plate.
Heat tsp of olive oil, saute onions, garlic and ginger until onions soften. Add in spices, cinnamon sticks, and cook until aromatic. Add in tomatoes, chicken stock, honey, lemon and apricots. Nestle in chicken. Bring liquid to a boil then reduce heat. Cover and cook for 50-60 minutes. Serve over couscous and garnish with cilantro. Enjoy!
