Spicy Chicken Tagine

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Hilmi Ahmad – Culinary Arts Student
The International Culinary School at The Art Institute of Houston

Spicy Chicken Tagine

Ingredients

4 tbsp olive oil

4 chicken breast, thighs, or legs (10-14 oz; 1 1/2 - 2 inches thick)

1/2 cup dry red wine

2 cups lamb stock or chicken stock

1 tbsp whole cumin

2 tbsp harissa

pinch of saffron

4 tsp garlic, peeled, split, mashed

1 large carrot, peeled and sliced into 3/4 inch rings on the bias

1 large white onion, peeled, quartered

2 tbsp pomegranate molasses

4 tbsp butter, cut into 4 equal pieces

salt and freshly ground pepper to taste

juice of half lemon

pinch of brown sugar

freshly chopped cilantro plus some leaves for garnish

Preparation

1. Pre-heat oven to 350°F.
2. Heat a large skillet on medium high flame and add the oil to coat the pan. Add the chicken in small batches to pan sear until golden brown on all sides. Remove the chicken and set them aside in a roasting pan or a rondo. 3. Remove the skillet from heat, add about 1/4 cup of wine to de-glaze the pan and scrape off any bits stuck to the pan. Strain this liquid over the meat. If working in batches, repeat this process with the rest of the meat.
4. In a small sauté pan, toast the cumin until its fragrance is released and is light golden in color. Then sprinkle over the chicken. Add the garlic, carrot and onion to the pan. Then add the stock until it reaches halfway up the chicken. Cover with parchment lid and seal with foil tightly around the edges. Braise in oven for 2- 2 1/2 hours, until meat begins to fall apart with the poke of the fork.
5. Remove the chicken from the pan and strain the braising juices into a separate container. Reserve the carrots for garnish. Refrigerate the liquid until the fat rises to the surface and can easily be skimmed off and discarded (at least 1 hour).
6. Skim and pour the juices in a sauce pan, simmer the liquid over medium heat until reduced by half. Stir in pomegranate molasses, butter, saffron, and a pinch of brown sugar. Season with salt and pepper to taste.
7. Examine the chicken closely and remove any little chunks of excess fat from around the edges of the chicken with your fingers.
8. Re-heat the chicken and carrots in the sauce by simmering them over low heat for about 10 minutes. Add the chopped fresh coriander after five minutes and turn the chicken to coat it nicely with the sauce. Serve with almond couscous.

Cook’s Notes

Optional Accompaniments: Preserved lemons, spiced olives, crispy chick pea flatbread.

Almond Milk Couscous

Ingredients

1 1/2 cups couscous

3/4 cup toasted whole almonds, blanched

2 tbsp toasted whole almonds, chopped for garnish

2 cups whole milk

3/4 cup water

4 tbsp butter

salt and freshly ground pepper to taste

Preparation

1. In a small sauce pan over medium heat or in a microwave, melt the butter with the water and set aside.
2. Meanwhile in a blender, puree the toasted blanched almonds with the milk until the milk is smooth and almonds are very fine. About 3 minutes. Strain the milk through a fine sieve into a small sauce pan, to remove any bits of almonds. You should have milk that is infused with almond flavor but not almond bits. Heat the sauce pan of almond milk over low flame until it begins to simmer. Remove it from the heat. Season with salt and pepper.
3. In a medium sauce pot, stir the hot water with the melted butter into the couscous until coated. Let stand for 5 minutes uncovered. Using a rubber spatula or a large spoon, stir in the 1 1/2 cups of almond milk into the couscous and let stand for another 5-7 minutes. Stir again to fluff up the couscous. Check for seasoning and adjust accordingly.
4. The couscous should be tender like tiny steamed dumplings with no crunch- but not sticky or lumpy. If the couscous is still a dry, stir in more almond milk or water. Once the desired consistency is attained, use a fork to run through the couscous, breaking up any lumps.
5. Top with the chopped toasted almonds and serve with chicken tagine.

Cook’s Notes

For individual plating of the couscous:
1. Pack the couscous into large demitasse cups, (big enough to hold half cup) or small ramekins. Heat in the microwave for 2 minutes, until hot and steamed a final time. If no microwave is available, you can warm the ramekins up by placing them in a roasting pan filled with water (so that the water reaches half way up the ramekins) and then heat them for 10 minutes in a 300°F oven.
2. Froth the remaining almond milk in a blender on high speed for 30 seconds. You should have foamy milk, almost as light as that used in cappuccino.
3. Place a small amount of the pomegranate sauce on the plate, turn out the couscous and place two chicken pieces over one another. Garnish with almond milk foam and cilantro leaves. Serve the plate with accompaniments.