Chicken Tagine

[nverland]

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
½ cup (125 ml) chopped pitted dates
½ 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.