CHICKEN TAGINE at MEDITERRA RESTAURANT

Ingredients

Yield:

4

• • 2 WHOLE CHICKENS CUT INTO 8 PIECES EACH
  • SALT AND PEPPER
  • ¼ CUP OLIVE OIL
  • 1 TEASPOON GROUND CUMIN
  • 1 TEASPOON TURMERIC
  • ½ TEASPOON GROUND CINNAMON
  • 1 ONION, CHOPPED
  • 1 TABLE SPOON FRESH GINGER, MINCED
  • 3 GARLIC CLOVES, CHOPPED
  • 4 CUPS CHICKEN BROTH
  • 1 ZUCCHINI, CUT INTO CHUNKS
  • 2 MEDIUM CARROTS THINLY SLICED
  • 1 LARGE RED PEPPER, CUT INTO LARGE DICE
  • 8 DRY APRICOTS, HALVED
  • 12 WHOLE ALMONDS, TOASTED
  • 3 TABLESPOONS FINELY CHOPPED CILANTRO
  • COUSCOUS FOR SERVING

Preparation

Difficulty:

Easy

Time:

60 MinutesCooking Time

Total Time:

75 MinutesTotal Time incl. preparation

1. 1. MIX THE TURMERIC, CUMIN AND CINNAMON IN A SMALL BOWL,SEASON THE CHICKEN WITH SALT AND PEPPER AND THE SPICE MIX.
   2. HEAT THE OLIVE OIL IN A DUTCH OVEN OVER MEDIUM HEAT, AND BROWN THE CHICKEN ON ALL SIDES. REMOVE THE CHICKEN AND ADD THE ONIONS, GARLIC AND GINGER AND SWEAT UNTIL THE ONIONS ARE TRANSLUCENT.
   3. ADD THE REST OF THE SPICE MIX AND TOAST IT UNTIL FRAGRANT.
   4. ADD THE CHICKEN STOCK AND INCREASE THE HEAT AND BRING THE STOCK TO A BOIL.
   5. RETURN THE CHICKEN TO THE POT AND LOWER THE HEAT, COVER AND GENTLY SIMMER FOR 30 MINUTES.
   6. MIX IN THE VEGETABLES AND THE DRY APRICOTS, COVER AND SIMMER FOR AN ADDITIONAL 15 MINUTES.
   7. REMOVE THE LID AND SPRINKLE ON THE ALMONDS AND THE CILANTRO. SERVE OVER COUSCOUS.