See Also: Chicken / Poultry · Main Dishes
Tagine of Chicken
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
3 tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 tablespoons freshly snipped rosemary
1 small red chili pepper, finely chopped
1 1/2 tablespoons ginger root, finely chopped (or crystalline ginger)
1/2 preserved lemon, thinly sliced
1/4 teaspoon cinnamon
4 skinned and boned chicken breasts
2-3 cinnamon sticks
1/2 - 3/4 cup diced dried fruit (apricots, prunes, dates...)
2-3 tablespoons honey
1 can (14 oz) Italian tomatoes
1/3 cup chicken broth or water or white wine
1/2 teaspoon fine sea salt
freshly ground pepper
2-3 fresh basil leaves
In the bottom of your tagine or other burner safe ceramic casserole or stock pot heat the olive oil and then saute the chopped onion, rosemary, chili pepper, ginger, preserved lemon, and cinnamon several minutes to soften the onions and to start to brown just a bit. Add the chicken pieces (may wish to cut them into smaller and evenly shaped pieces) and cook over medium heat to brown them on all sides. Add the cinnamon sticks, honey, tomatoes with the juice, broth, salt and pepper. Bring to a boil, reduce to simmer, cover with the lid. Cook on low simmer for about 40 minutes. Correct the seasonings, and snip on the basil. Serve with plenty of freshly cooked couscous or rice or pasta.
Recipe created 2008-09-11.
