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Moroccan Honey Braised Chicken Tagine
YIELD: Makes 2 servings
INGREDIENTS
2 T - canola oil
4 - chicken thighs, bone-in
1/4 tsp. - kosher salt
1/8 tsp. - ground black pepper
4 T - yellow onion, diced small
2 cloves - garlic, minced
1/2 tsp. - ground ginger
1 - cinnamon stick
3 cups - chicken stock
2 - dates, pitted and chopped
4 - dates, reserved whole
2 pinches of saffron
3 T - honey
3 T - lemon juice
1 T - preserved lemon pieces
2 T - toasted almonds slivers
1/4 cup - green olives, halved
2 T - fresh parsley leaves, chopped
2 T - fresh cilantro leaves, chopped
DIRECTIONS
Dry the chicken thighs with paper towels. Season with salt and black pepper
In a large pot, preheat the pan over high heat. Add the olive oil and sear the chicken thighs, skin side down, first. Once the skin has been evenly browned, flip to the other side and cook for 30 more seconds.
Remove the chicken thighs from the pan and reserve.
Sweat onions in large saucepan, till soft. Stir in spices to bloom; ground ginger, cinnamon, and garlic.
Deglaze with stock and dates, saffron, and add the chicken pieces back in, skin side up. Braise and stir occasionally, adding additional stock if needed.
Stir in honey, lemon juice, olives, and put whole dates, and cover and simmer until they are plump.
Rinse and strain lemon preserved lemon and discard the pulp
Remove the dates from top of chicken thighs and reserve for garnish.
Serve with preserved lemon pieces, toasted slivered almonds, dates, and fold in the fresh parsley and cilantro for serving.
Recipe developed by Chef Wook Kang for the National Honey Board.