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Tuesday, November 9, 2010

Moroccan Chicken and Chickpea Tagine (Ed and Eva)

2 Tbs corn or canola oil
2 Tbs butter
1 large onion, thinly sliced
2 cloves of garlic crushed
salt a pinch of nutmeg
1/2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp black pepper
11/2 to 2 cups tomatoes, drain excess liquid from canned (I don't)
4 cups chickpeas, drain and rinse (I don't)
1/2 cup raisins or chopped pitted dates
1/2 vanilla bean
8 chicken thighs or 4 leg-thigh pieces cut in two
chopped cilantro or parsley leaves

Put oil and butter in a large casserole that can be covered later, and turn the heat to medium high. When butter melts, add onion and cook stirring occasionally until softened about 5-10 minutes. Add garlic and spices. Cook ,stirring for about 30 seconds. Add tomatoes, chickpeas, raisins and vanilla and bring to a boil. Taste, and add salt if necessary.

Sprinkle chicken with salt and nestle them into the sauce. Cover and adjust the heat so mixture simmers steadily. Cook until chicken is very tender, 45 minutes to 1 hour. Adjust seasonings, then garnish and serve

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