|I need to get to Morocco ASAP!|
For your kitchen (if you don't have said pot), a heavy sauce pan with a cover will work just fine. Also, there is no long baking required to get all the mentioned qualities (although that is not a knock against the traditional method!), just simmering on the stovetop.
Additional vegetables I would try next time would be artichokes, halved baby potatoes, asparagus segments and snap peas. Add the first two along with the fennel and carrots, the last two I would add to the last 15 minutes of cooking. I think lamb would be lovely here, as would pork! The beauty of tagines is the endless possibilities of deliciousness.
For stews and braises, I like to do these the day before. The flavours intensify and you get more bang for your effort, making a perfect do-ahead meal.
Chicken Tagine with Spring Vegetables
Recipe inspired from Bon Appetit, April 2003
Makes 8 servings
Serve with cooked pasta, or couscous
1/2 cup (about) olive oil
1 pound onions, chopped
8 large garlic cloves, chopped
3 tablespoons (packed) grated lemon peel
1 tablespoon ground coriander
2 teaspoons Hungarian sweet paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground ginger
1/4 teaspoon cayenne pepper
8 tablespoons chopped fresh parsley
8 tablespoons chopped fresh dill
8 tablespoons chopped fresh mint
4 pounds skinless boneless chicken thighs, trimmed of excess fat
4 cups low-salt chicken broth
2 beets, peeled, cut in 3/4 inch wedges
3 fresh fennel bulbs, trimmed, bulbs quartered vertically
5 large carrots (about 1 1/2 pounds), peeled, cut into 1-inch lengths
Heat 1/4 cup oil in heavy large skillet over medium-high heat. Add onions and sauté until translucent, about 5 minutes.
|I crush the garlic clove with the flat of the knife, then mince away|
|Cumin and coriander powdered together - excellent scent|
|Wow - the smell here is amazing|
Sprinkle chicken with salt and pepper. Heat 2 tablespoons oil in same skillet over medium-high heat. Add 1/3 of chicken and sauté until golden, about 3 minutes per side. Transfer to pot with onion mixture. Repeat with remaining chicken in 2 more batches, adding more oil by tablespoonfuls if needed. Add broth to skillet; bring to boil, scraping up browned bits. Transfer broth to pot; add fennel and carrots.
|Chicken thighs - cheaper and tastier|
|All the browning is perfect for adding flavor to the tagine|
|Deglaze the pan with stock (or water)|
|I thought the yellow beet adds a nice touch of colour and sweetness|
Bring tagine to boil. Cover, reduce heat to medium-low, and simmer until chicken is almost tender, about 20 minutes. Uncover and simmer until chicken and all vegetables are tender, about 15 minutes longer. Using slotted spoon, transfer chicken and vegetables to large bowl.
|Ready to simmer away!|
|Just needs the sauce reduction and you are ready to go!|
Boil sauce until reduced enough to coat spoon, about 10 minutes. Season with salt and pepper. Return chicken and vegetables to sauce. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated.)
Rewarm tagine over medium heat. Transfer to large bowl. Sprinkle with 2 tablespoons each of parsley, dill, and mint.
|Toddler and adult approved!|