A delicious Moroccan dish which is perfect on a cold day. Traditionally cooked in a Tagine and made with lamb, the dish has evolved and now can be made with chicken and a variety of dried fruits and spices. I read a bunch of recipes and picked the best parts and came up with my own concoction.
1 large onion, 1 inch of ginger, 2 cloves of garlic- chopped together.
3 lbs of chicken cubed
1 tbsp of tomato paste
1 1/2tsp of coriander seeds
3/4 tsp cumin seeds
1 tsp of red pepper flakes
1 1/4 cinnamon
1 tsp paprika
1/2 tsp cardamom
1/2 ground ginger
1/2 cup of chopped dates and apricots
1/2 cup sliced almonds
1/2 tbsp of parsley
1tbsp of olive oil
2 cups or more (enough to cover the pot) water
1 pinch of saffron threads
Heat oil in a pan and sauté onions, garlic, ginger, tomato paste and all the spices till fragrant.
Add the chicken and keep sautéing till the chicken is almost cooked through
Cover with water and add the saffron
Simmer on medium low heat till water reduces
Add the dried fruits, nuts and parsley and continue simmer till the sauce comes together and is thick in consistency.
Serve hot with couscous.