Moroccan Chicken Tagine

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             FOOD FUNNY
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Thanks to Anna Welander for this groaner:

One day three unemployed factory workers heard that a large food company
was enlarging and needed more staff. So they went downtown to see if
they could get themselves a job. After filling out their applications,
each one was interviewed and each one managed to get hired. As they were
waiting to be assigned their new duties, a foreman came by and spoke to
the hiring boss. The foreman told the boss that he didn't think it was
such a good idea as one of the workers had snapped for no apparent
reason at his last job. Also, a second was said to have had cracked up
after severe mental stress. The third, he believed, was their father who
he felt was a bit odd but he couldn't put his finger on it. The hiring
boss reassured the foreman and said that they would start on something
easy, and after a week the company would re-assess them to see if they
would be kept on. The foreman reluctantly agreed and asked the boss
where he thought they should start. The boss replied, "Why not take them
and put them in our Cereal Division. Snap, Crackle and Pop should work
out fine down there."

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             TODAY'S RECIPE
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The word "tagine" refers not only to a conical piece of cookware, but to
the dishes cooked in one as well. Collectively, tagines can be
considered the "national dish" of Morocco, and they can be made from
just about any combination of ingredients. This one features the unusual
combination of chicken, chickpeas, dates, and vanilla, and will
certainly get the approval of the lovers of exotic fare at your table.

Moroccan Chicken Tagine

3 Tbs (45 ml) butter or olive oil
1 onion, thinly sliced
2-4 cloves garlic, finely chopped
1 tsp (5 ml) each ground ginger, cumin, and coriander
A grating of fresh nutmeg
Cayenne pepper to taste (optional)
Salt and freshly ground pepper to taste
1 can (15 oz, 425 g) chopped tomatoes with their liquid
2 cans (15 oz, 425 g each) chickpeas, drained
1/2 cup (125 ml) chopped pitted dates
1/2 vanilla bean
8-12 chicken thighs
Chopped cilantro (coriander leaves) or parsley for garnish

Heat the butter in a large tagine or skillet with a lid over moderate
heat and saute the onion until tender but not brown, about 5 minutes.
Add the garlic and spices and cook, stirring, for 30 seconds. Add the
tomatoes, chickpeas, dates, and vanilla bean and bring to a boil. Season
the chicken with salt and pepper and place in the sauce. Reduce the heat
and simmer covered until the chicken is very tender, about 45 minutes.
Serve garnished with chopped herbs.
Serves 4 to 6.
Received on Thu Sep 25 20:17:25 2008