Cinnamon and honey are surprisingly delicious additions to this Moroccan tagine of chicken and tomatoes. The chicken is stewed until tender with lots of tomatoes, which reduce to a thick, sweet puree. A garnish of toasted sesame seeds or roasted peanuts, or slivered almonds, add nutty contrast.
Serves 4- 6
- 1 chicken, whole or cut into pieces
- 6 or 7 tomatoes (approx. 3 lb. or 1 1/4 kg)
- 3 tablespoons (80 g) butter
- 1 small onion, grated
- 2 or 3 cloves of garlic, pressed
- small handful of fresh cilantro (coriander), finely chopped (optional)
- 3 teaspoons Baking Love Spice BlenZ *
- 1 1/4 teaspoons salt
- 1/2 teaspoon pepper
- 1/4 teaspoon ginger
- 1/4 teaspoon turmeric
- 1/4 teaspoon saffron threads, crumbled. (if not available, use 1 tsp. sweet paprika)
- 1 small piece (2 to 3″) of cinnamon stick
- 2 tablespoons honey
- 1 teaspoon ground cinnamon
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Peel, seed and chop the tomatoes. Place them in a heavy, wide pot, along with the butter, grated onion, garlic, cilantro, and spices. Stir to mix, then add the chicken.
Cover and bring the chicken to a rapid simmer over medium heat. (Do not add water.) Continue cooking, covered, for about an hour or until the chicken is very tender. Turn the chicken occasionally while it cooks.
When the chicken is tender, carefully transfer it to a plate. Add the honey and ground cinnamon to the pot, and reduce the tomatoes to a thick, sweet puree. Stir frequently and adjust the heat to prevent the sauce from burning.
Return the chicken to the pot to reheat gently for five to ten minutes, turning the meat once or twice.
Arrange the chicken on a platter and cover with the sauce. Garnish with the sesame seeds and fried almonds, and serve.
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