BOLD AND FRUITY CHICKEN TAGINE
Credit: Executive Chef Rachel Reuben, Food Fix Kitchen
We wanted to share a recipe with you that was made at the Dishing with the Media Harvest Celebrations Event. They featured some delicious recipes including Carrot Curry Kale Chips and Lemon Seed and Pepper Crusted Grilled Pork. With summer right around the corner, we thought it would be great to share this Bold and Fruity Chicken Tangine recipe to get your mouths’ watering for the tasty food summer has to offer!
Makes 4 servings, or 8 pieces
8 chicken thighs with bones and skin
1 tablespoon ground cumin
2 teaspoons ground coriander
2 teaspoons ground ginger
2 teaspoons paprika
1/2 teaspoon ground cinnamon
Kosher salt and freshly ground black pepper
¼ cup extra-virgin olive oil
4 cloves garlic, crushed whole
1 medium yellow onion, diced
2 strips fresh lemon peel
2 sprigs fresh thyme
1 bay leaf
Pinch saffron threads
1/8 cup rosewater
¾ cup dry white wine
1 cup low-sodium chicken broth
1 cup pitted green olives
¼ cup dried pitted dates*
¼ cup dried apricots*
¼ cup dried figs*
1 whole wheat pita or other Middle Eastern flatbread, cut into thirds, warmed but not toasted
1/2 cup chopped roasted pistachios, optional for finishing
1/4 cup chopped fresh cilantro, optional, for finishing
*Fruit Bliss’s apricots, prunes and figs are recommended
- Remove skin from thighs and reserve. Trim fat and reserve with skin. Partially debone for easy removal after cooking, (make cuts around bone but keep bone in place for cooking; bones will impart more flavor but we don’t want to serve with bones).
- Combine the cumin, coriander, ginger, paprika and cinnamon and season the spice blend with pepper and salt (keeping in mind that the olives will be adding an element of salt). Using a large bowl, sheet tray or zip bag, sprinkle the spice and seasoning mixture over the chicken and toss to coat evenly on all sides. Set aside in the refrigerator to infuse for 1 hour.
- Set a large Dutch oven or pressure cooker over medium-high heat and add a thin coating of vegetable oil. Add the chicken skins and fat and cook, stirring occasionally, until several tablespoons of liquid chicken fat have rendered, about 10 minutes. Remove skin and any solids from the pan, once browned and rendered, and discard.
- Using the rendered chicken fat, brown (2-3 minutes per side) the spice/seasoned chicken on both sides in batches, careful not to crowd the pan, and then transfer to a platter and hold aside. Add a little more oil to the pot, if needed, and sauté onions until soft and translucent, but not browned, about 4-5 minutes. Add garlic and sauté for a minute until aromatic but not browned. Deglaze pan by adding rosewater and wine, scraping up the brown bits on the bottom of the pan. Cook at a boil for 1 minute. Add chicken stock. Add the chicken back to the pot along with the lemon peel, thyme, bay leaf, and saffron, if using. Bring to a boil.
- FOR CONVENTIONAL STOVETOP OR OVEN COOKING: Cover and reduce heat to a simmer, cook until the chicken is very tender, 30 minutes longer on stovetop, or in a 400 oven for 45 minutes. Add fruit and olives to mixture, and continue to cook for 5-7 minutes. FOR PRESSURE COOKER COOKING: seal pressure cooker and bring to full pressure over medium-high heat. Once pressure is attained, reduce heat and cook for 15 minutes. Release pressure, open cooker and add olives and fruit. Cover and bring to pressure once again, then remove from heat and allow pressure to release. Remove the thyme and bay leaf before serving. Sprinkle with chopped pistachios and cilantro and serve.
This recipe and others are available on Dishing with the Media.