Chicken Tagine with Apricots

What is it about food that transports us? That sensory endeavor that takes you back to a favorite hole-in-the-wall restaurant a decade ago or even to another continent. Years ago I visited Morocco and fell in love with a dish called tagine. This spicy, sweet braise has such a unique flavor that it instantaneously takes me from the wintry tundra of Chicago to the sands of the Sahara and the buzz of the medina.

So what the hell is tagine? It actually refers to the funny shaped dish that is traditionally used to prepare it. It's conical shape moves steam in a way that keeps meat moist and fork-tender. I picked one up in Morocco and ingraciously hauled it back to the US, surely to the woe of every TSA agent and flight attendant. I hardly ever use it and I know I'm adamantly opposed to kitchen clutter, but this one just makes me smile. It's sculptural and filled with memories.

I actually learned how to make tagine in a one-on-one cooking class at an inn in Marrakech. Raman showed me how and set off years of tagine cravings. It's a complicated and somewhat time consuming dish, but certainly worth the effort from time to time. 

Ironically, my tagine isn't actually big enough to use for a full dish. I know, right? But a heavy-bottomed dutch oven does the trick. In fact, America's Test Kitchen prefers using the dutch oven.

You'll start by getting a solid browning on the chicken.

Onions and loads of spice build an incredible base for the sauce.

Dried apricots will beautifully set off the spices in the dish, building complexity and uniqueness.

After a long simmer, serve over couscous and garnish with almonds and parsley.

This culinary adventure will leave hardly a bit to spare. Dream of Saharan sunsets and spice markets while you do the dishes. Thank your tastebuds for the ride.

Chicken Tagine with Apricots

1 chicken, quartered

S&P

3 tablespoons olive oil

2 red onions, finely chopped

2 cloves garlic, minced

2 cups dried apricots

1 cup sliced almonds, toasted

1 tablespoon turmeric

1 tablespoon dried ginger

1/2 teaspoon saffron

1/2 teaspoon black pepper

2 cups chicken broth

2 bunches parsley, very finely minced (reserve 1 tablespoon for garnish)

3 cups coucous

1 teaspoon olive oil

3 cups water

In a large dutch oven heat olive oil over high heat until shimmering. Pat chicken with paper towels to dry and season with salt and pepper. Add chicken, start skin side down and brown both sides (about 4-5 minutes per side). Take care not to crowd the chicken and brown in two batches, if needed. Remove chicken to a plate. 

Reduce heat to medium and add onion to remaining oil and cook until translucent, stirring frequently. Add garlic to pan, cooking 1-2 more minutes. Add turmeric, ginger, saffron and black pepper; stirring until fragrant. Add chicken stock, taking care to scrape all of the bits from the bottom of the pan. Add apricots and parsley (reserving 1 tablespoon) to pan and place chicken back in pan, along with any juices collected on the plate. Cover and reduce heat to very low. Simmer chicken for 45 minutes, or until internal temperature of chicken reaches 165 degrees. 

Boil water for couscous in a separate pot. Once boiling, add olive oil and couscous. Cover and remove from heat. After 5 minute remove cover and fluff couscous with a fork.

Serve chicken and it's sauce over couscous. Garnish with almonds and parsley. 

Holiday Chocolate Bark

Look... the reality is we all work REALLY hard and we could be better about saying Thank You. This is true of any job, but especially in the go-go-go PR world. That's why I like to give a personal treat to each of my teammates during the holidays. I can't make up for every freak out or tight deadline, but chocolate never hurt.

As a less-than-enthusiastic baker, I love chocolate bark. Start with your favorite semi-sweet and dark chocolate, melt and add toppings... that's it! And with abundance of candy and cookie balls this time of year, I love getting creative with dried fruits and nuts. Grown up treats.

Also, pardon the photo quality today guys. I'm having iPhoto export issues and the sun refused to shine when I was cooking over the weekend.

Since you need the chocolate to harden, it's a good idea to temper it. This just means you melt 2/3 over heat and then add the rest off the heat; stirring quickly and vigorously to get it shiny. I'm admittedly only two for three on proper tempering this year. I got distracted... have you seen my dog? He's adorable.

Pour out the melted chocolate on to parchment. Draw a 9x10 square on the other side first, so that you can guide the thickness of your barks.

Then all you do is add your toppings and let it cool completely.

I like to do some lovely gift wrap too. You spend a lot of time with your co-workers, so make 'em feel special when you can.

Chocolate Bark
Makes 32 squares
1 12oz bag semisweet chocolate chips
1 12oz bag dark chocolate chips

Draw 9x10 squares on two sheets of parchment and reserve on cookie sheets. Melt two-thirds of chocolate over a double-boiler with water just simmering (not boiling). Remove from heat and stir in remaining chocolate, stirring quickly and vigorously.

Split chocolate between two sheets and evenly spread to fill squares. Top with toppings and allow chocolate to cool. Cut into squares and wrap in plastic wrap to maintain freshness.

*I like Ghirardelli chocolate for this

Suggested Toppings
Cranberry Apricot Ginger
1 cup dried apricots, chopped
1/2 cup dried cranberries
1/2 cup crystallized ginger, chopped
1/2 cup sunflower seeds

Coconut Banana Chip
2 cups banana chips
1/2 cup toasted coconut
1 cup chopped cashews

White Chocolate Cherry Walnut
*Swirl in 1/2 cup melted white chocolate
2 cups dried cherries
1 cup walnuts