CHICKEN TAGINE WITH CHICKPEAS
A great dish for the cooler months in Morocco. This version is for feeding up to eight people. Serve on a bed of couscous with flat bread (pita) on the side.
A great dish for the cooler months in Morocco. This version is for feeding up to eight people. Serve on a bed of couscous with flat bread (pita) on the side.
• 5 garlic cloves, peeled
• 1 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon freshly ground pepper
• 2 chickens, quartered
• 2 pinches pulverized saffron
• 1 teaspoon turmeric
• ¼ cup finely chopped parsley
• 1 cinnamon stick
• ½ cup chopped scallions, white part only
• 5 tablespoons butter
• 1 large onion, peeled, sliced very thin
• 1/3 cup raisins (optional)
• 2 (15- to 20-ounce) cans chickpeas, drained
A day ahead, pound the garlic, salt, ginger and pepper into a paste with 2 tablespoons water and rub into the chicken quarters. Place in a large bowl, cover and refrigerate.
The next day, transfer the chicken pieces and any juices to a Dutch oven. Add a pinch of saffron and the turmeric, parsley, cinnamon stick, scallions and butter. Add 5 cups water and bring to a boil. Reduce the heat, cover and simmer 1 hour, turning the chicken several times.
When the chicken is very tender, remove and keep warm. Add the onion and raisins to the sauce and cook until the onion is very soft and the sauce is thick. Return the chicken to the pot along with the chickpeas; reheat. And the remaining saffron and taste for seasoning.
Mound the chicken in a deep serving dish on top of couscous and spoon on the sauce.
Tags: Moroccan Morocco Fes, Maghreb news
