Enough with turkey now. Why not make a delicious chicken tagine which brings to mind all those luscious flavors of Morocco? Tagines are slow-cooked meat stews with dried fruit and/or almonds and lots of exotic spices. Here’s a great recipe. And yes – you can substitute the chicken with turkey breast and thigh pieces.
Accompany this chicken tagine with a side of Couscous with Zucchini, Yellow Squash & Red Chili Peppers (previously published on this website).
Prep time: 20 minutes (to prepare ingredients)
Cook time: 1-1/2 to 2 hours
Serves 4 to 6
Ingredients:
1/3 cup olive oil
2-1/2 to 3 pounds chicken breasts (about 3 half-breasts), skinned and cut in half (to make 6 pieces)
1 large yellow or white onion, finely chopped
1/4 green bell pepper, finely chopped
1/4 red bell pepper, finely chopped
1/2-inch piece fresh ginger root, peeled and finely minced
1 cup pureed fresh tomatoes
4 to 5 cups chicken broth
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon red chili pepper flakes
1 teaspoon freshly ground ginger root
3 tablespoons granulated sugar
1/2 cup dried apricots, halved
1/2 cup dried cranberries
1/2 to 1 teaspoon salt
1. In an 8 to 10-quart stockpot or Dutch oven, heat the oil.
2. Add the chicken breast pieces. Fry the chicken pieces on medium-high heat until they are browned all over, about 6 to 8 minutes.
3. After the chicken pieces are browned, stir in the onion, bell peppers and ginger root.
4. Cook on medium heat, stirring occasionally, until the onion is translucent, about 2 minutes.
5. After 2 minutes, stir in the tomatoes and 1-1/2 cups of the broth.
6. Bring the chicken and liquid to a high simmer and cook on medium-high heat for 15 minutes.
7. After 15 minutes, stir in cinnamon, cumin, paprika, chili pepper flakes, ginger, the sugar with 1 cup of the broth.
8. Cook the chicken on medium-high heat for an additional hour or so, stirring occasionally. As the tagine becomes dense, stir in 1/2 to 1 cup broth every 10 to 15 minutes.
9. After one hour, taste the tagine. If the flavors are too concentrated, add 1 cup water and continue cooking, stirring occasionally.
10. During the last 5 minutes of cooking, stir in the apricots and cranberries.
11. After 5 minutes, taste the tagine. If needed, add salt.
12. Serve Chicken Tagine with Apricots and Cranberries and a side of Couscous with Zucchini, Yellow Squash & Red Chili Peppers.
Note: To substitute the chicken with turkey, cook the turkey tagine. for at least one more hour. Add one additional quart of broth in 1-cup increments, every 10 to 15 minutes.
Text and Photograph ©2013 Nancy DeLucia Real
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute, The Getty Center and The Getty Villa and is a former member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
