MOROCCAN CHICKEN WITH TOMATOES, CHICKPEAS, AND MINT

Tagine

This is a version of a tagine, a classic Moroccan stew. Although I have an authentic tagine, I prepare this dish in my Dutch oven.  I use only the dark meat because it stays moist when braised and absorbs the variety of spices really well.  This is delicious served over couscous (preferably tri-colored).

1 tablespoon olive oil
3 cups onion, thinly sliced
6 large garlic cloves, minced
1 tablespoon peeled ginger, minced
1 tablespoon Hungarian sweet paprika
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon fennel seeds, ground
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
¼ teaspoon ground cinnamon
1 cup water
2 cups diced tomatoes drained (28 ounce can)
2 cups canned garbanzo (chickpeas) beans, drained (two 15-ounce cans)
1/2 cup fresh cilantro stems, chopped
3 preserved lemons*, thinly sliced and seeds removed
2 tablespoons fresh lemon juice
8 chicken thighs with bones, skin removed
8 chicken drumsticks, skin removed
¼ cup chopped mint
*available at specialty markets.

Heat oil in heavy large pot (preferably a Dutch oven) over medium heat. Add onion, garlic, and ginger. Cover and cook until onion is tender, stirring often, about 10 minutes. Add paprika and next 6 ingredients; stir 1 minute. Stir in water, tomatoes, garbanzo beans, cilantro, preserved lemons, and lemon juice. Bring to boil. Sprinkle chicken with salt and pepper; add to pot in a single layer and simmer for 15 minutes.  Turn chicken over, cover and simmer until chicken is tender, about 20 minutes more.  Season with salt and pepper and more lemon juice, if desired. Sprinkle with mint.

Serve over couscous, preferably tri-colored.  Serves 4

Moroccan Chicken