Chicken and Chickpea Tagine
2 Teaspoons Olive Oil
8 Bone-in Chicken Thighs [skin and visible fat removed]
2 Onions diced
1 Tablespoon Ground Cumin
1 Teaspoon saffron threads, crumbled,
4 Cinnamon sticks [Ceyon]
1-½ pounds sweet potatoes, peeled and diced
2 14-ounce cans diced tomatoes, 1drained
2 14-ounce cans chickpeas, drained an rinsed
1cup fresh O.J.
¼ cup honey
1-½ cups pitted prunes [or dried plums
]Harissa [Hot pepper paste] to taste (optional)
1. In a 6 to 8 quart Dutch oven, heat 1t. Oil over medium high heat. Season chicken with salt and pepper, add to the pot and brown on all sides, 6 to 8 minutes. Remove the chicken from the pan and set aside.
2. Wipe any fat from the pot. Add remaining teaspoon of oil and onions and cooked until softened, about five minutes. Add cumin, saffron, and cinnamon sticks; cook, stirring, until fragrant, about 30 seconds. Stir in sweet potatoes, chickpeas, orange juice and honey: bring to a simmer
3. Return the chicken pieces to the pot, pressing them into the vegetables. Return to a simmer. Simmer on stovetop for 30 minutes or braise in the oven for about 1 hour at 300 degrees.
This is a great spot to stop and refrigerate if you are making this dish ahead.
3.Add prunes, and continue to simmer until chicken is very tender, about 10 minutes more. Season with salt, pepper, and harissa or other hot pepper sauce or paste to taste
Notes:
Tomatoes were not drained. Extra liquid not a problem. 1 can of chick peas is sufficient for our taste.
It looked fine, cryovac'd and not freezer burnt looking at all, but I opted for the side of caution and tossed the $6.22 loin into the trash. Will serve our friends wings (buffalo style fried) and whole chicken instead. Still from the freezer but from this decade!
