||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.
2 wide-mouth pint jam jars
~ 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.