Chicken Tagine
Ingredients:
6 skin-on chicken thighs
2 medium-size yellow onions, large dice
2 medium-size potatoes, large dice
2 medium-size carrots, large dice
1 cup fresh field peas or 1 can great northern white beans (your preference)
½ cup raisins
1½ cups vegetable or chicken broth
1 medium-heat chili pepper, chopped fine
¼ cup extra virgin olive oil
¼ cup kalamata olives, pitted
2 tablespoons honey
1 tablespoon garlic, chopped fine
1 tablespoon garam masala
1½ teaspoons turmeric
1 bunch fresh cilantro, rough chopped
½ teaspoon kosher salt
Freshly cracked black pepper
1 gallon-size zip-lock bag
Large Moroccan tagine pot
Instructions:
In a large zip-lock bag, combine chili pepper, honey, garlic, garam masala, and olive oil. Insert chicken thighs, lock bag, and massage well, coating thighs evenly. Let marinate overnight.
Preheat oven to 400 degrees.
Season chicken lightly all over with salt and pepper, drizzle tagine with olive oil and place chicken thighs skin-side down. Increase heat slowly under the tagine bottom to medium high until skins brown, then remove thighs from oil and add onions, potatoes, carrots, turmeric and stock. Stir in beans, raisins and olives. Place chicken back on top, around edges of tagine pot, replace tagine lid and simmer on stovetop for 30 minutes. Remove lid, place tagine base in oven, and bake 30 minutes to brown vegetables. Top with chopped cilantro just before serving.