1 author: Bobby Flay FoodNetwork 2006
2 directions: 'Preheat oven to 400F. Heat canola oil in a large Dutch oven or a tagine
3 over high heat. Season chicken with salt & pepper on both sides and place in
4 the hot pan, skin side down, in batches if needed; cook until golden brown. Turn
5 the thighs over and cook for 2 min. longer. Remove the chicken to a plate.
8 Remove all but 2 T. of the oil from the pan then add the olive oil and heat over
9 medium heat. Add the onions and cook until soft. Add the garlic and cook for
10 30 sec. Add the ras-al-hanut and cook another 30 sec. Add the saffron with the
11 soaking liquid, cinnamon stick, tomatoes, chickpeas, and apricots and bring to
12 a simmer. Nestle the chicken into the mixture and bring to a simmer. Cover and
13 cook in the oven for 35-40 min. or until chicken is tender. Do not remove the
14 lid to check on the chicken until this time. Garnish each serving with a dollop
15 of Harissa Sauce, parsley & cilantro.
18 Serve with Couscous with currants, almonds & parsley.'
54 name: Yellow Onion, peeled, halved, and thinly sliced
61 name: Garlic, finely chopped
68 name: Ras-Al-Hanut, recipe follows
75 name: Saffron, soaked in ¼ C. warm water
89 name: (1 can) Diced Tomatoes, drained
96 name: (1 can) Chickpeas, rinsed and drained
103 name: Dried Apricots, sliced in half-moons
117 name: Chopped Flat Leaf Parsley
124 name: Chopped fresh Cilantro
133 name: Crème Fraiche of Sour Cream
150 name: Chicken and Chickpea Tagine with Apricots