CHICKEN TAGINE WITH DRIED APRICOTS AND MINT

ingredients

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  Yields: 4 servings
  
  
  INGREDIENTS
  3-4 chicken breasts (depending on size), skin removed, each cut crosswise into 2 pieces
4-6 tablespoon olive oil
• 1 large onion, thinly sliced
• 3 large garlic cloves, minced
• 1 tablespoon minced peeled ginger
• 1 1/2 tablespoons sweet paprika
• 1 teaspoon turmeric
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1/8 teaspoon ground cinnamon
• salt and fresh ground pepper (preferably a pepper mix - black, white, green and pink)
• 6 cardamom seeds
• 2 cups (or more) vegetable bouillon (or chicken bouillon)
• 1 splash of dry white wine( optional)
• 1/2 cup canned or fresh diced tomatoes in juice
• 1/2 cup chopped fresh cilantro stems and leaves
• 1 lemon peel (without the white parts)
• 2 tablespoons (or more) fresh lemon juice
• 1 cup dried apricots
• 1/2 cup roasted, blanched almonds or walnuts (coarsely chopped)
• 1/4 cup sesame seeds (optional)

1/4 cup fresh cilantro

• 1/4 cup chopped fresh mint

PREPARATION

Mix the olive oil with  paprika, turmeric, coriander, cumin, cinnamon and fresh ground pepper and coat the chicken and let marinate for at 3-4 hours.

Cut the tomatoes into cubes, add a sprinkle of salt, lemon juice and lemon peel and let marinate for about 1 hour. 

Heat oil in heavy large pot (I use a tagine from Le Creuset, which has an enameled casts iron base and a glazed earthenware lid) over medium to high heat. Add onion, garlic, and ginger. When golden add the chicken pieces and cook until pieces are a little bit browned on both sides. Stir in tomato mix and 2 cups of broth and wine, cardamom seeds, add 1/2 of the apricots,  1/2 of the cilantro and bring to boil. Reduce heat, cover, and simmer for about 20-30 minutes (depending on the size of the chicken pieces)  or until chicken is done. Add the rest of the apricots and the almonds or walnuts and or sesame seeds and cook for another 5 minutes.

Season with salt and pepper and more lemon juice, if desired. Transfer to bowl. Sprinkle with chopped mint and cilantro.


Serve with Couscous or just simple Basmati Rice
Cucumber Mint Salad with Orange Blossom Water
Harissa

HARISSA

INGREDIENTS
4 tablespoon marinated red thai chili peppers
(or 6 long fresh red chillies)
1 teaspoon coarsely ground caraway seeds
1 teaspoon coarsely ground cumin seeds
1 teaspoon cumin powder
3 medium garlic cloves
2 tablespoon tomato paste
1 tablespoon red wine vinegar (only if fresh chillies are used!!)
1 teaspoon smoked Spanish paprika
6 tablespoon extra virgin olive oil
salt and fresh ground pepper
Optional: 1 large red bell pepper, roasted, peeled and seeded

PREPARATION

Remove the tops of the chillies, then slice in half lengthways. Lay each chilli on a chopping board, cut-side up, and gently scrape away the seeds with a teaspoon and discard. If hotter Harissa is preferred, then use some of the chili seeds also.

Use a mortar or blend the chillies in a food processor with a pinch of salt, half of each of the spice seeds and the garlic cloves until smooth.

Add the red bell pepper (if used), the rest of the spice seeds, the tomato purée, the paprika, olive oil and vinegar (only if fresh chillies are used), and blend again until very smooth. 

Taste and season, if necessary, with more salt.

Wear rubber gloves and do NOT  touch your face!!!