The crocuses have poked up but are not yet blooming, and the daffodils and tulips are start to thrust skyward. I’m chomping at the bit to get out in the garden but with snow still flying, there is still time for comfort food.
A tajine (tagine) refers to both the cooking vessel as well as well as the meal prepared in it. This dish is based on a Moroccan tajine in which meat is slowly braised with aromatic spices. I took a few liberties with this and it was darn tasty. I used chicken thighs as they have more flavor than breast and the flesh will stand up to longer cooking. The flavors of cinnamon and cumin give a smoky undertone and the red pepper provides a high note. This dish is complex, sweet, smokey, with a little heat.
Serves 6-8.
Prep + cook time about 2 hours
Ingredients:
2 Lbs boneless skinless chicken thigh – 1” dice, fat removed
2 Tablespoons unsalted butter
½ medium onion, grated – about ½ cup
4 cloves garlic minced
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon dried red pepper flakes
¼ cup apricot preserves (might also be interesting to use orange marmalade, or perhaps peach?)
1/3 cup red wine vinegar
1 15 oz can chickpeas drained and rinsed
2 cups chicken stock
¼ cup raisins
½ cup dried apricots quartered
¼ cup chopped cilantro or parsley
2 Tablespoons lemon juice
2 Tablespoons corn starch (optional) 
Directions:
In a Dutch oven or other large heavy pot, melt the butter over medium low heat.
Add chicken, onion garlic, black and red pepper, salt, cinnamon, cumin, coriander, preserves and vinegar.
Cook, stirring often until spice mixture is very fragrant. The goal is not to brown the meat.
Add chickpeas and chicken stock, bring to a low boil then reduce heat to simmer and cover.
Cook for about an hour.
Add raisins and diced apricots.
At this point you could add a slurry of cornstarch to tighten up the sauce a little.
When raisins plump up, turn off heat, add lemon juice and cilantro.
Serve with couscous or rice or Za’atar flatbread.
{ 10 comments }
Sounds great…reminds me of a Moroccan chicken stew that I like to make but sweeter with the apricot preserves.
It is a bit sweet, but also has some heat. Quite different from my normal fare, but good!
This definitely looks good to me and the flatbread looks great with it.
Flatbread was very good, I’ll cover that soon.
We make a variation on this theme, using a spice mixture called Ras al Hanout. Do you know that one? It’s basically a Moroccan mixed spice (along the lines of Five Spice powder in oriental cooking). We also usually add some Harissa to give the dish a bit more of a kick. But whatever you use, the long slow method of cooking does make stuff lovely and tender.
I am familiar with Ras al Hanout and the profile is similiar albeit more complex than the mixture used here. I always enjoy tasting “around the world.”
This looks like a stew should look but with that ingredient list, it’s probably far more flavorful than most! I’m with ya about using chicken thighs rather than breasts. For my tastes, they bring so much more to a dish. All in all, I’d say this a great recipe and post, David. Thanks for sharing.
I’d personally like more color in a dish, but it sure tasted good!
This sounds so wonderful, a nice Sunday dinner. I don’t have a tajine but would love to get one some day. Your choice in using the thighs is what I would do also for this type of recipe. Great recipe!
I made it last night- very good- next time I plan to add carrots. Thanks