Wednesday, December 31, 2008

Chicken Tagine with Almonds and Raisens

I got this recipe from a friend and it came out so good! Moroccan inspired, it is sweet and savory. All of the warm spices make this a very comforting kind of dish and it makes the house smell great while cooking.

It seemed like something I'd plunk down $15 for at a restaurant, yet it was incredibly easy. I have the original recipe and then have my adaptations or omissions in green.

1 3lb. chicken cut up (I used boneless skinless chicken thighs)
Salt and pepper to taste
1 large onion, sliced (I diced it)
2 carrots, sliced
1 clove garlic, crushed
Pinch saffron (I omitted this)
1/2 tsp turmeric
2 tsp ground ginger
1 tsp ground cinnamon
1 cup water or chicken stock
1/2 cup whole almonds
1/2 cup raisens or other dried fruit

1. Pat chicken dry with a paper towel. Put chicken in a large heavy pan. Season with salt and pepper, and add onion, carrots and garlic.

2. Sprinkle on the saffron, turmeric, ginger, and cinnamon. Pour in the water or broth, cover and cook on medium for 30 minutes. Because I was using boneless chicken, I cooked for 20 minutes.

3. Add the almonds and raisens. Cover and cook on low for another 30 minutes (again, I did it for 20) or until the chicken is tender. Serve with couscous or pita.

Although the dish had flavor, the chicken wasn't quite as flavorful as you would expect with all of those spices. I wonder what would make it so? A different cut of chicken? Marinating the chicken beforehand? Making a spice rub? If anyone tries this, please let me know. Also, for some reason by the time we ate, the almonds, raisens and carrots were a bit cold. Not sure why this happened b/c it was on the stove for almost an hour. Despite this, I would still recommend it.

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