MORROCAN TAGINE
1-1/2 pounds skinless boneless chicken thighs or breasts, cut into 2” pieces
1 large onion, diced
1 tablespoon chopped fresh garlic
2 tablespoons olive oil
2 tablespoons unsalted butter
1 teaspoon ras al hanout*
1 teaspoon za’atar*
1 teaspoon ground coriander
Pinch saffron threads
1 small butternut squash, peeled, seeded and cut into 2” chunks
3 carrots, peeled and cut into 1 inch chunks
1 large turnip, peeled into 1 inch cubes
1 large zucchini, diced
6 large dried figs, stemmed and quartered
12 fresh apricots (dried are fine)**
1 lemon, scrubbed and cut into wedges
2 tbs chopped fresh mint
1 cup vegetable broth
Salt and freshly ground pepper to taste
Couscous (prepare according to the package instructions, substituting broth for water)
Chopped fresh cilantro, parsley and mint
1/4 cup pitted kalamata olives, halved
Heat the oil and butter in a ceramic or cast iron tagine (or Dutch oven) over medium heat. Sauté the onion and garlic for a few minutes until softened. Add the ras al hanout, the za’atar, the coriander and the saffron, and stir until fragrant, about 1 minute. Add the chicken and stir to coat. Cook until the chicken loses its raw color, and the onions are softened, about 8 minutes. Add the butternut squash, carrots, turnips and figs (** if using dried apricots, add them now.) Tuck the lemon wedges into the stew. Sprinkle with about 1/4 cup vegetable broth. Cover with the top of the tagine. Reduce heat to lowest setting. Check for doneness after 30 minutes. Vegetables should be tender but not mushy.
Add more broth as needed, and about a teaspoon of salt and 1/2 teaspoon pepper. Add the zucchini, fresh apricots and mint. Bring to a boil, then cover and reduce heat to lowest setting. Simmer for about 5 minutes more. Turn off the heat until ready to serve. May be made several hours ahead.
When ready to serve, bring to a boil. Reduce heat and simmer for 5 minutes. Serve immediately over prepared couscous. Garnish with herbs and pitted olives. Serves 4.
*Ras al Hanout, and Za’atar are spice mixtures used throughout the Middle East and North Africa. You can find them at specialty or ethnic markets (or sometimes at Trader Joe's).
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