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Terrific Tangine

 

Moroccan Chicken
& Los Carneros Syrah

 


1 tablespoon olive oil
2 lbs skinless, boneless chicken thighs
1 large thinly sliced yellow onion
3 medium carrots, sliced, 3 inch spears
1 tablespoon fresh ginger, peeled and minced
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon coriander
1/2 teaspoon cinnamon
1/2 teaspoon fresh ground black pepper
4 garlic cloves, minced
1 1/2 cups chicken broth
1 (15 ounce) can chickpeas, rinsed and drained
7 ounces dried apricots, halved
 
Inspired by North African tagines. Serves 6.

Heat olive oil in a large Dutch oven or saucepan over medium-high heat. Add half of chicken to pan, browning on all sides (about 5 minutes). Remove chicken from pan and set aside. Repeat with remaining chicken.

Add onion to pan; sauté for 3 minutes or until tender. Add ginger, cumin, salt, coriander, cinnamon, pepper and garlic; sauté for 30 seconds or until fragrant. Stir in broth, scraping pan to deglaze. Return chicken to pan and simmer covered 1 hour or until tender.

Remove chicken using a slotted spoon; cool slightly then cut into bite-sized pieces and return to pan. Add chickpeas and apricots, then cover and simmer 10 minutes before serving. Garnish with preserved lemon slices and serve over couscous or rice.

Preserved Lemons:

2 wide-mouth pint jam jars
10 lemons
~ Coarse sea salt

Sterilize jam jars in your dishwasher set on hot. Wash and dry lemons and sterilized jars.

Cut 6 lemons lengthwise into quarters without cutting through the bottom. Remove seeds. Pour coarse sea salt into the cut lemons, making sure all the sides/quarters are coated. Place 2-3 lemons in each jar, or as many will fit. Squeeze juice from remaining lemons to jars, covering fruit. Close lids tightly and refrigerate for at least 3 weeks, shaking occasionally. Rinse lemons before using.
 
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