Morrocan Chicken Tagine

Here is show stopping dish that will transport you right down the spice roads. The conical clay “tagine” can be replaced by a Dutch oven or any heavy-bottomed pot with a fitted lid. The long list of ingredients will guide you to endless possibilities of layered flavors. Don’t worry if you cannot find some of these spices because this fall-off-the bone tender chicken stew with olives and dried fruit is always amazing.

For 6 to 8 portions

• 1 whole chicken cut into legs, thighs, and breasts. The wings and backbone can be used to enhance the stock.
• 3 tablespoons of olive oil
• 1 cup of chicken stock
• 10 garlic cloves, finely chopped
• 1 small knob of ginger, finely shredded
• 1 large yellow onion, finely chopped
• 1 Small packet of saffron threads or 1/4 teaspoon of turmeric
• 1/4 teaspoon cumin powder
• 1/4 teaspoon of coriander powder
• 1/4 teaspoon of cinnamon or 2 whole sticks
• A small pinch of any of these components of Ras el Hanout will enhance the deep flavors: mace, nutmeg, allspice, cloves, cayenne, cardamon, cayenne
• Salt and pepper
• 1/2 cup of dried fruit such as apricots or raisins
• 1/2 cup of lime juice
• 1/2 cup of olives
• For garnish: toasted slivered almonds, chopped parsley or cilantro leaves

Directions

1. Season the chicken pieces with salt and pepper and brown on all sides in olive oil in the pan or tagine.
2. Remove chicken and some of the rendered fat.
3. In same pan, fry garlic, onion, ginger until fragrant.
4. Add spices, chicken and chicken stock, dried fruit, and simmer slowly for 45 minutes to one hour. Check often and add a little stock if necessary.Add lime juice and olives; check seasonings.
5. Serve with couscous or Basmati rice.

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