A Moroccan-style stew (Tajine) that makes falling off the bone chicken in a slightly sweet, slightly spicy sauce. I've made it with non-traditional pork shoulder as well (same 2 lbs), slow cooked for fall-apart meat (lean pork will likely be dry).
Adapted from Fine Cooking no. 53
Serve with rice or other grain (couscous, ...)
Serves 4
| 1 | onion, ¼" mince |
| 2 - 4 | cloves of garlic, minced |
| ½ - 1 in | piece of fresh ginger, minced |
| 8 sprigs | flat leaf parsely, stemmed and minced |
| 10 sprigs | cilantro, stemmed and minced |
Adjust selection and quantities as desired, coriander seed? aleppo chile? chipotle? ;-)
| 2-3 T | paprika, Spanish smoked works well, your choice of spicyness |
| ½ tsp | turmeric |
| ½ tsp (starting point) | cinnamon, start w/whole (1"-1 1/2" stick) and grind if possible |
| 1 tsp (starting point) | cumin, start w/whole and grind |
| cayenne to taste (depends on paprika and your taste) |
| oil for frying | |
| salt, pepper to taste | |
| 4 | pitted and chopped dates |
| 8-10 | dried apricots, chopped into 3-4 pieces each |
| 10-15 | olives (e.g., kalamata), cut in half (or not) |
| ½ | preserved lemon (see related recipe), rind cut in strips |
| 2 lb (4-6 ea) | skin-on chicken thighs |
In a pan sufficiently large enough to braise the whole dish, fry the chicken in a little oil over medium high to high heat to crisp the skin (both sides), this is not cooking the chicken, just the outside. Probably use a spatter screen. Remove chicken to a bowl after done. If using pork, cut into bite-sized pieces (adjusting for the expected shrinkage when cooking) and in oil brown 2 sides over high heat to create a brown crust on the pork and a fond on the pan surface.
Remove, but reserve the excess rendered chicken fat, turn the heat down to medium and add the spices to the pan, adding back some of the reserved fat as necessary to whet the spices while they 'temper'. Fry, stirring if necessary, being careful not to burn them, they'll become fragrant, there will be a little color change, and they should foam a little. Add the charmoula and stir to mix thoroughly. Fry until the onions turn transparent (don't brown - don't want to burn the herbs).
Add the dates, apricots, lemon, and olives. Mix and fry to heat. The dates will melt into the finished dish, the apricots and rest, not so much.
Add 1/2 - 1 C water, mix well, and season with salt and pepper to taste. Remember that the lemon and olives will be adding some salt as they stew. Bring the sauce to a boil and then turn down to low.
Add back the meat, turning in the sauce to coat, possibly adding more water to provide a proper braising level. Cover and cook at low (a hot simmer) until satisfied with the meat's doneness, turning the pieces once or twice (~2-3 hours). I like it falling off the bone.
If the sauce is too thin, remove the chicken, increase the heat to high, and reduce as desired.