by pierino
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pierino's Notes:
Expand2 lbs chicken thighs; leave the bones in and the skin on. Skinless, boneless chicken pieces are for sissies Ask a question about this ingredient
1/2 cup strong French mustard Ask a question about this ingredient
1 carrot, diced (small) Ask a question about this ingredient
1 sweet onion, diced Ask a question about this ingredient
1/2 cup luques or picholine olives (you might want to alert any guests that olive have pits and chickens have bones) Ask a question about this ingredient
3 cloves garlic, thinly sliced Ask a question about this ingredient
1/4 cup Golden raisins (sultanas) Ask a question about this ingredient
¼ cup dry white wine Ask a question about this ingredient
Up to ½ cup chicken stock Ask a question about this ingredient
¼ cup roasted marcona almonds roasted (see notes to cook) and chopped in a food processor Ask a question about this ingredient
2 blood oranges, quartered Ask a question about this ingredient
1 tsp each cumin, and turmeric Ask a question about this ingredient
Aleppo pepper or hot pimenton to taste Ask a question about this ingredient
2 bay leaves Ask a question about this ingredient
¼ cup fruit of preserved lemons Ask a question about this ingredient
8-10 radishes (halved lengthwise) Ask a question about this ingredient
Sea salt and ground pepper Ask a question about this ingredient
Clarified butter (ghee) or light extra virgin olive oil, say a Spanish variety. Ask a question about this ingredient
For the couscous: use a quick variety which only requires a short resting time. We like M’hamsa brand. Ask a question about this ingredient
Brush the chicken pieces with the spicy dijon mustard
Ask a question about this stepIn 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 a question about this stepAdd the carrots, onions and garlic and color, adjusting heat as needed.
Ask a question about this stepReturn 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 a question about this stepAdd in the raisins, 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. About halfway through the cooking time remove the lid and distribute the radishes.
Ask a question about this stepMeanwhile 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 a question about this stepNotes: 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 a question about this step
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Love the idea of amping up the mustard! Will have to try this out.