Chicken Tagine
Serves 4
Pair With...
Ingredients
Oil
6 oz dried apricots
3 lbs boneless chicken thighs
1 onion, sliced
2 garlic cloves, minced
1 tsp ground ginger
1 tsp ground coriander
1 tbsp cumin
1 tsp ground cinnamon
2 tsp paprika
1 tsp turmeric
1 tsp allspice
2 tsp salt
2 tsp ground black pepper
2 tbsp tomato paste
1 14 oz can chickpeas, drained
1 1/2 cup broth
1/2 cup slivered almonds, toasted
1/4 cup scallions, chopped
1/4 cup parsley, chopped
1/2 cup yogurt
Juice of 1/2 lemon
2 tsp smoked paprika
1/2 tsp salt
Preparation
Soak the apricots in hot water for 10 min, drain and set aside.
In a large wide heavy pot or dutch oven with a lid, warm 2 tsp oil over medium heat.
Brown the chicken in batches, about 3 min per side. Set aside.
In the same pan, add the onion and cook until soft, about 8 min.
Stir in the garlic, spices and tomato paste and cook 2 min.
Add the chickpeas, apricots and broth.
Return the chicken to the pot and combine with the rest of the ingredients.
Turn the heat down to low to allow a simmer.
Cover and cook 15 min.
Combine the yogurt, lemon juice paprika and salt.
Serve the chicken with garnish of scallions, parsley, almonds and yogurt sauce and some grilled naan bread.
Chris Chisholm is a Certified Specialist of Wine and a graduate of Boston University Wine Studies and Wine Making programs. He is also a graduate of Cook Street School of Culinary Arts in Denver, CO. He has worked as a personal chef and chef instructor.
If you have any questions, email Chris at chris@snugharborwine.com. You can also follow Chris on Instagram @winechefchris for more delicious food photos!