Chicken and Chickpea Tagine with Vanilla
My version of this tagine may not compare with those that begin with toasting and grinding spices and peeling grapes, but it's easily executed (especially since the chicken is not browned first, which spares the cook a fair amount of time and energy) and, I think, quite divine. Some things to look out for: First, work with darkmeat chicken only. In Morocco, the breast might be propped up out of the way so it almost steams and remains moist, but this is impractical without a special pot (also called a tagine). Be aware that tagines are on the dry side, so don't add liquid to the sauce unless it's threatening to burn. Home-cooked chickpeas and fresh tomatoes are, of course, preferable to the canned varieties, but in this dish the differences are not marked. Do, however, use a vanilla bean. If all you have is vanilla extract, omit the vanilla entirely.
- 2 tablespoons neutral oil, like corn or grapeseed
- 2 tablespoons butter
- 1 large onion, thinly sliced
- 2 garlic cloves, minced
- Salt to taste
- Pinch of freshly grated nutmeg
- ½ teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon black pepper
- Pinch of cayenne
- 1½ to 2 cups chopped tomatoes (drained canned are fine)
- 4 cups cooked chickpeas (canned are fine; drain and rinse first)
- ½ cup raisins or chopped pitted dates
- ½ vanilla bean
- 8 chicken thighs or 4 leg-thigh pieces, cut in 2
- Chopped fresh cilantro or parsley leaves for garnish
Instructions:
- Put the oil and butter in a large skillet or flameproof casserole with a lid and place over medium-high heat. When the butter melts, add the onion and cook, stirring occasionally, until it softens, 5 to 10 minutes (do not let it brown). Add the garlic, a large pinch of salt, and the spices and cook, stirring, for about 30 seconds. Add the tomatoes, chickpeas, raisins, and vanilla and bring to a boil, stirring (if the mixture is very dry, add about ½ cup water). Taste and add salt as necessary.
-  Sprinkle the chicken pieces with salt and nestle them into the sauce. Cover and, 5 minutes later, adjust the heat so the mixture simmers steadily but not violently. Cook until the chicken is very tender, 45 to 60 minutes. Taste and adjust the seasoning, then garnish and serve.