Chicken Tagine With Couscous
Serves 8
Recipe By: Karen Kirkwood
Published in: CanWest News Service
1 tablespoons olive oil
2 tablespoons butter
4 whole chicken breasts -- boned, halved
4 chicken thighs -- skinned, boned
3 large red onions -- peeled, sliced
2 large white onions -- peeled, sliced
1/2 teaspoons each -- ginger, cloves, thyme
1 long cinnamon stick
1 small lemon -- scrubbed, cut in eighths
1/4 cup liquid honey
1 cup chicken stock
1 cup Riesling
1/2 cup each -- sliced dried apricots and golden raisins
1/4 cup each -- shelled pistachios and large pitted green olives
Melt butter in oil in a medium-hot fry pan. Pat chicken pieces dry with
a paper towel and add to hot oil, cooking on one side until browned, then
turning. Arrange in a large casserole, tagine, or Dutch oven. Cook
onions in the same pan, cooking until transparent. Add spices and cut
lemon and continue cooking until lightly browned. Add liquid honey,
chicken stock and Riesling. Sprinkle with dried fruit, pistacchios and
green olives, halved. Stir well. Cover and bake at 350 F for about 1
hour, checking to see that it doesn't dry out. When very fragrant, taste
and correct the seasoning with salt. Serve over hot couscous, piled on
a large platter.
Recipe Notes
Here's one of the best party dishes I know. It was developed for my
second cookbook, The Best of Seasons Menus (now out of print), and
was inspired by Paula Wolfert's Good Food from Morocco. I loved it
then, and I haven't changed my mind.
A tagine is an earthenware casserole found in every Morrocan kitchen.
But it's fine to use a Dutch oven.
Although I prefer the flavour of salted lemon, a plain lemon will do.
Exported from A Cook's Books -- Recipe management for Macintosh
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