INGREDIENTS:
2 1/4 lbs Chicken Thighs, skinned
1 Tbs Olive Oil
1 lg Onion, sliced thinly
2 tbs Brown Sugar, light
1/2 cup White Wine, dry
1 lg Orange, finely grated zest
3/4 cup Dried Apricots, ready-to-eat
1 Tbs Cilantro, fresh chopped
INGREDIENTS FOR THE MARINADE:
2 tsp Cumin, ground
1 tsp Coriander, ground
1/2 tsp Black Pepper, coarsely ground
1/2 tsp Salt
3 cloves Garlic, crushed
1 sm Red Chili, seeded and finely chopped
1/2 cup Orange Juice
DIRECTIONS:
To make the marinade, mix all of the marinade ingredients in a large flat dish such as a gratin dish. Add the chicken thighs and turn them in the marinade so they are well coated. Cover and marinade in the refrigerator for at least 6 hours or over night. Heat the oil in the tagine base over medium heat on the hob. Add the onion and fry gently until it is just beginning to brown; remove from the pan. Drain the chicken, discarding the marinade, and pat dry with paper towels. Add the chicken pieces to the tagine and fry until they are evenly brown. Return the onion to the tagine with sugar, wine and orange zest. Stir well and add a little more salt and pepper. Cover with the tagine lid and simmer over very low heat for 1 1/2 hours. Add the apricots, re-cover, and continue simmering for 1 1/2 hours until the chicken is cooked through and tender. When the chicken is cooked, remove the lid and boil the sauce for a few minutes until it becomes syrupy.
Hellum's Kitchen 