Tagines as cookware are unique to North Africa, but the concept of braising meats and vegetables low and slow is universal. This version echoes the ability of Moroccan cuisine to expertly combine savory and sweet.
Yield: 4 servings
Season both sides of chicken with paprika, cumin, salt, and pepper. Add 2 tablespoons oil to a 6-quart pot on medium-high heat. When oil is shimmering, sear chicken, about 1 minute on each side. Remove chicken from pan and set aside.
Tagines as cookware are unique to North Africa, but the concept of braising meats and vegetables low and slow is universal. This version echoes the ability of Moroccan cuisine to expertly combine savory and sweet.
Yield: 4 servings
Season both sides of chicken with paprika, cumin, salt, and pepper. Add 2 tablespoons oil to a 6-quart pot on medium-high heat. When oil is shimmering, sear chicken, about 1 minute on each side. Remove chicken from pan and set aside.
Add an additional tablespoon of oil to pan, then onions. Season with salt and pepper and sauté about 12 minutes until soft and caramelized, stirring occasionally. Add garlic, celery, and carrots, and cook 1 minute. Add chicken, apricots, cinnamon stick, and chicken stock. Bring mixture to a boil, cover with a lid, and reduce to a simmer. Cook until chicken is falling off the bone, about 50-60 minutes. Garnish with coriander and serve.
