CHICKEN AND DATE TAGINE

CHICKEN AND DATE TAGINE image

Yield 4-6 servings

Number Of Ingredients 13

Chicken legs, skin on, bone in
Chicken thighs, skin on, bone in
1 large onion, sliced
2-3 cloves garlic, minced
1 bell pepper, sliced
1/2 tsp coriander
1/4 tsp cardamom, cinnamon, cayenne, ground ginger, cumin
1-2 TBSP flour
1-2 cup chicken stock or water
1 14oz can chopped tomatoes, drained
1/3 cup medjool dates chopped
1 lemon, sliced
1/4 cup chopped cilantro

Steps:

Heat large dutch oven or tagine over medium high heat. Season thighs and legs with salt and pepper liberally. Sear chicken on all sides starting with skin side down until browned on all sides. Remove from pan. Reduce heat to medium. Add chopped vegetables to pan and saute until soft. Add spices and saute until fragrant, about 30 seconds. Add flour, cook slightly. Slowly stir in stock (you may have to eyeball how much liquid you need, if you want a thicker "stew" use less, if you want it thinner use more), mixing well to incorporate flour. Stir in tomatoes, dates, and lemons. Place chicken back in pan, bring back to simmer, cover and cook for about 15-20 min. If using a tagine place tagine in oven (at 400) and cook about 20 min. Top with chopped cilantro. Serve with couscous