by pierino
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pierino's Notes:
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3 pounds
chicken pieces; thighs, legs, wings etc.
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1
5 ounce jar honey dijon mustard
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1
carrot in small dice
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1
sweet onion, chopped
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6 ounces
dried apricots, chopped
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1/2 cup
black, dry cured olives (the wrinkly ones, and leave the pits in sissy)
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3
garlic cloves, whacked
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1/4 cup
dry white wine
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1/2 cup
chicken stock (approximate)
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1/4 cup
roasted marcona almonds chopped in a food processor (see notes below)
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2
blood oranges, quartered
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1 tablespoon
ras al hanout (see notes below)---or substitute 1 tsp each cumin and tumeric
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1/2 tablespoon
aleppo pepper or hot pimenton
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2
European bay leaves
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Sea salt
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pepper
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clarified butter (or substitute extra virgin olive oil, say a light Spanish type)
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4
portions quick variety couscous. We like M'hamsa brand.
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Brush the chicken pieces with the honey dijon mustard (or use a spoon).
Ask the hotline about this step!In the bottom of your tagine or other heavy cooking vessel heat up the butter over a medium flame. Brown the chicken pieces without crowding them and remove to a platter while you deglaze the bottom of your tagine with the white wine.
Ask the hotline about this step!Add the carrots, onions and garlic and color, adjusting heat as needed.
Ask the hotline about this step!Return the chicken pieces to the tagine and season with the spices and salt and pepper, turning them a few times. Add the stock, but not enough to cover the chicken and bring it to a simmer.
Ask the hotline about this step!Add in the apricots, olives and oranges followed by the chopped almonds. Cover and cook at a simmer for about 45 minutes or until the chicken is fully cooked. Be sure to taste the sauce occasionally and adjust seasoning if needed.
Ask the hotline about this step!Meanwhile prepare couscous according to package directions. When the chicken is cooked thoroughly, plate up the couscous and top with chicken and sauce. We think it's nice to have harissa handy as a table condiment.
Ask the hotline about this step!Notes: for the almonds; you can roast them in a sheet pan ahead with some salt so they are ready for your mise. But if you have a Trader Joe's nearby you can buy them packaged already.
Ask the hotline about this step!Ras al hanout is an Algerian/Moroccan combination of spices. Look for it in "gourmet" (sob, sob) stores or international markets.
Ask the hotline about this step!Thanks. This time of year you do need to substitute a different orange. Try it again in winter when blood oranges are in season.
The Big Zombie is back.....hallelujah! Call me a sissy if you want, but I'm taking out the olive pits. ;-)
To be frightened by the BIG ZOMBIE watch at http://eggsinpurgatory.blogspot.com/2009/10/big-zombie-for-food52.html Coming soon, the director's cut.
We tried to add a photo but got the message "request entity too large"---how's that for irony! Big zombie.
This was great even with an orange substitution! Thanks, pierino.