Tagine

Arielle made this for me for the first time years ago. I was 16, and hopped a train to Montreal by myself to go visit her and Hal. She was pregnant with Asha, and after a wonderful day seeing the city, we went home and she made me this tagine and I’ve loved it ever since. This recipe has become a favorite part of my cooking repertoire.

Make it vegetarian by omitting the chicken!

Ingredients

• 1-2 tbsp olive oil

• 1-2 large onions, chopped

• 3-4 garlic cloves, chopped

• 1-2 large carrots, chopped

• 1 cup chicken stock

• 3 tbsp honey

• 2 tbsp tomato paste

• 1 pinch saffron or 1 tsp turmeric

• 1 tsp ground coriander

• 1 tsp ground cinnamon

• 1 tsp ground cumin

• 1 tsp cayenne pepper (optional)

• Salt and pepper, to taste

• 1 inch fresh ginger root, chopped

• 2 (14 ounce) cans chopped tomatoes

• 3 lbs chicken, chopped into large chunks

• 2 (14 ounce) cans chickpeas

• 2⁄3 cup dried apricots or 2 spoonfuls apricot jam

Directions

1. Heat up olive oil in a skillet and saute chopped onions, garlic, and carrots for about 5 to 10 minutes.

2. Add chicken stock, honey, and tomato paste and mix well.

3. Add saffron or turmeric, coriander, cinnamon, cumin, cayenne pepper (optional), salt, and pepper.

4. Add finely chopped ginger and tomatoes. Mix well.

5. Pour into a slow cooker or tagine.

6. Add chicken and chickpeas and mix well.

7. Add dried apricots or apricot jam.

8. Mix everything together well.

9. Cook in slow cooker on high for about 3 to 4 hours. If cooking in a traditional tagine, do as above and cook slowly on the stovetop for about 2 to 3 hours.

10. Serve with couscous, rice, fresh flat bread, or pitta bread.