Monday, March 22, 2010

Chicken Tajine

2 cups chicken broth
2 tbsp oil
3 lbs boneless chicken thighs & legs
1 lg onion, thinly sliced
3 cloves garlic, minced
1 tomato, peeled, seeded, chopped
2/3 c chopped fresh parsley
1 tsp ground ginger
1 tsp paprika
½ tsp saffron
¼ tsp ground cumin
¼ tsp pepper
1 cinnamon stick, broken
Juice & rind of 1 lemon

Heat oil and brown chicken in batches. Remove to plate. Cook onion and garlic in same pan until softened. Add tomato, all but 2 tbsp of the parsley, ginger, paprika, saffron, cumin, pepper, cinnamon stick, lemon juice and rind and 2 cups chicken broth. Return chicken and bring to boil. Reduce heat, cover and simmer until juices run clear, about 45 minutes.Remove chicken and boil sauce until thickened by one-third, about 12 minutes. Pour over chicken on platter. Sprinkle with remaining parsley.

Serve with side dishes of:
  • Olives
  • Whole Dates
  • Toasted Pecans or Walnuts
  • Rice or Coucous
  • Roasted Vegetables (squash, carrots, onion, red pepper and zucchini, etc).

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