I’ve been happily cooking and eating my way through The New Book of Middle Eastern Food by Claudia Roden and every dish I’ve made so far has been wonderful. It’s almost always stew and soup season here in San Francisco and I love, love, love a good tagine. For those who are suffering through the summer heat and spending very little time slaving over a hot stove, I sincerely apologize and hope you’ll save this recipe for when the weather cools down. Let me make it up to you by sharing this picture of Cory’s brother’s puppy:
Pure love in dog form, I tell ya.
Chicken with Tomatoes and Honey
(adapted from The New Book of Middle Eastern Food by Claudia Roden)
Print this recipe2 lb chicken thighs, boneless and skinless, cut into bite sized pieces
2 tablespoons cooking oil
1 medium onion, chopped
2-3 cloves of garlic, chopped
1 15-oz can diced tomatoes
salt & pepper
1/2 teaspoon ground ginger
1 1/2 teaspoons ground cinnamon
1-3 tablespoons honey
1/3 cup blanched almonds, chopped and toasted (optional)
freshly chopped parsley, for garnishing (optional)
couscous or rice, for servingHeat oil in a large pot. When hot, add the onions and chicken and cook for 5-7 minutes, or until the onions have softened. Add garlic and cook for about a minute. Add salt, pepper, ginger, and cinnamon. Mix in the spices and cook for another minute. Stir in the tomatoes. Cover, reduce heat, and cook for an hour.
Remove the chicken from the pan and continue cooking the sauce until reduced to a thick sauce, about 30-40 minutes. Stir often. Stir in the honey and return the chicken to the pan, coating each piece of chicken with the sauce. Continue cooking until heated through Garnish with almonds and parsley and serve over rice or couscous.
Serves 4
Try the recipe index for more ideas.
Related posts:
- chicken tagine with chickpeas and apricots
- beef tagine with prunes and raisins
- honey mustard chicken
- spicy chicken stew
- roasted za’atar chicken with potatoes
Tags: arabic, chicken, dinner, gluten-free, middle eastern, moroccan, stew
I recently bought the same cookbook! I bought pomegranate molasses to make Muhamarra and her recipe doesn’t have roasted red peppers like your recipe. Sounds like there are many variations to Muhamarra. Have you ever tried it without red peppers?
Are you like me now, and never want to use another cookbook ever again? I’m in love with that cookbook so much I read it just for fun. I didn’t even notice her muhammara recipe doesn’t include red peppers. I’ve never even heard of muhammara without red peppers. Though I guess it’s not surprising, soo many Middle Eastern dishes vary from country to country and family to family. Your favorite recipe of hummus or tabbouli is likely to be an abomination to some Lebanese or Syrian grandmother who’s been making it a completely different way for decades, hehe.
Hey Rose, I think I will have to do a taste-test! I love how whenever I come to your blog I want to make everything on it.
Keep it up!
I feel the same way about your blog. Clearly, we have excellent taste!