Kris wrote:

>> Chicken tagine with dates
>
> Ooh - a savory idea too! Have a recipe for the tagine?

This is me winging it:

Chicken Tagine with Almonds, Dates, & Honey

Serves 4
1 large pinch saffron
3 lb. chicken, cut into pieces with skin
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
5 wedges preserved lemon (recipe follows)
2 onions, shredded
10 to 15 dates, pitted
1/4 cup canned diced tomatoes
1 teaspoon cinnamon
1/4 cup lemon juice
3 tablespoons honey
1 tablespoon olive oil
3/4 cup plain yogurt
2 tablespoons sliced almonds
2 teaspoons toasted sesame seeds
2 tablespoons cilantro, chopped

1. In a small bowl, mix saffron threads with 2 tablespoons of water. Let
this mixture soak at room temperature until needed.

2. Season the chicken parts with salt and pepper.

3. Heat 2 tablespoons olive oil in the tagine over medium heat until the oil
is very hot and almost smoking.

4. Add chicken to tagine, skin side down and let the meat sear for 4
minutes, or until golden brown. Flip the chicken with tongs, and sear on the
other side for an additional 3 to 4 minutes.

5. While the chicken is cooking, slice each lemon wedge into 4 pieces.

6. Add onions and dates to the chicken, and spread them out evenly. Top with
the lemon pieces, tomatoes, cinnamon, lemon juice, honey, and saffron
mixture from step one. Mix everything together until fully incorporated.

7. Cover the tagine, and let simmer for 45 minutes.

8. Meanwhile, heat 1 tablespoon olive oil in a small sauté pan and add
almonds. Keep the pan moving over medium low heat for 4-5 minutes, or until
the almonds take on a golden brown color. Drain. Put yogurt into a squeeze
bottle.

9. When the chicken is finished, use the squeeze bottle to drizzle yogurt
over the dish. Top with almonds, sesame seeds, and cilantro.


Bob