CHICKEN TAGINE

I had my first introduction to Moroccan food a few months ago. I didn't know much about it up until then, except that it was associated with the word 'tagine'.

Growing up eating my parents Indian cooking, I was exposed to a variety of bold and exotic spices from a young age, that I feel my palette is seasoned to many different types of international cuisine. However, my experience with Moroccan food left me very intrigued by the combination of spices and flavors. When I started researching different tagine recipes, I was surprised to find that many of the spices called for, were already stocked in my pantry. What I discovered is that the unique flavors are created by the blend of sweet and savory spices. Many of the dishes have cinnamon, which I primarily use in sweet dishes.

My experiment with tagine was a very pleasant one. In fact, I think it is possibly one of my best creations yet. I combined several different recipes and added in a few of my own twists. I slow cooked it in a dutch oven for about 2 hours and served it alongside couscous and topped with toasted slivered almonds. The recipe is relatively easy to prepare and best of all delicious and healthy.

CHICKEN TAGINE (serves 8-10)

2 1/2-3 lbs chicken breast, on the bone, skin removed (you can also use thighs or legs)
3 T olive oil
1 yellow onion diced
2 yukon gold potatoes, diced into 1 inch pieces
1 sweet potato, peeled and diced into 1 inch pieces
2 cloves garlic, minced
1 15 oz can diced tomatoes
1 15 oz can garbanzo beans/chickpeas
1 cup chicken broth
1/4 cup white wine
1-1/2 t cinnamon
1 t cumin
1/2 t turmeric
1/2 t paprika
1/4 t ground ginger
1/4 cup dried apricots, halved
1/4 cup prunes, halved
1/4 cup kalamata olives, pitted
1-2 cinnamon sticks
1/2 cup slivered almonds, toasted (optional)

Heat 3 T olive oil in a dutch oven or heavy stockpot, over medium high heat. Add chicken and cook about 4 minutes per side, until browned. Remove chicken from pot.

To the same pot, add onion and garlic and saute about 5 minutes until softened. Add potato and sweet potato and cook for about 5 more minutes. Add the white wine, chicken broth, tomatoes, garbanzo beans, spices and cinnamon sticks. Return the chicken to the pan.

Cook about 1-1/2 to 2 hours until the chicken is cooked through and tender, stirring occasionally. (Meat should fall off the bone easily). Ten minutes before the chicken is done, add the apricots, prunes and olives. Stir to combine and cook for those last 10 minutes. When done remove the cinnamon sticks and discard.

Serve the tagine alongside couscous or rice and sprinkle with the toasted almonds.