The short version is that this is a reworking of our Big Zombie Tagine which was one of the first recipes we submitted to food52. Like the Undead it keeps coming back. —pierino
spicy Dijon mustard
1 carrot, diced
1 sweet onion, diced
6 oz dried apricots chopped
½ cup dry cured olives (Moroccan style)
3 cloves garlic (peeled and left whole)
¼ cup dry white wine
Up to ½ cup chicken stock
marcona almonds, coarsely chopped in food processor
2 blood oranges, quartered
Spices: 1 tbs ras al hanout---or 1 tsp each cumin, and turmeric
Aleppo pepper or hot pimenton
2 bay leaves
Clarified butter (preferred) or light extra virgin olive oil, say a Spanish variety.
For the couscous: use a quick variety which only requires a short resting time. We like M’hamsa brand.
Optional as a table condiment; harissa in a small bowl. Again, M’hamsa or maybe Mustapha brand.
In This Recipe
Brush the chicken pieces with the honey dijon mustard
In the bottom of your tagine or other heavy cooking vessel heat up the butter over a mediumheat on a gas burner
Brown the chicken pieces without crowding them and remove to a platter while you deglaze the bottom of your tagine with the white wine.
Add the carrots, onions and garlic and color, adjusting heat as needed.
Return the chicken pieces to the tagine and season with the spices and salt and pepper, turning them a few times. Add the stock, but not enough to cover the chicken and bring it to a simmer.
Add in the apricots, olives and oranges followed by the chopped almonds. Cover and cook at a simmer for about 45 minutes or until the chicken is fully cooked. Be sure to taste the sauce occasionally and adjust seasoning as needed
Meanwhile prepare couscous according to package directions. When the chicken is cooked thoroughly, plate up the couscous and top with chicken and sauce. We think it's nice to have harissa handy as a table condiment.
Notes: for the almonds; you can roast them in a sheet pan ahead with some salt so they are ready for your mise. But if you have a Trader Joe's nearby you can buy them packaged already.
Ras al hanout is an Algerian/Moroccan combination of spices. Look for it in "gourmet" stores or international markets.
Standup commis flâneur, and food historian. Pierino's background is in Italian and Spanish cooking but of late he's focused on frozen desserts. He is now finishing his cookbook, MALAVIDA! Can it get worse? Yes, it can. Visit the Malavida Brass Knuckle cooking page at Facebook and your posts are welcome there.