Vigor Trigger: Click the pink for health benefits!
for 3-5 people (this recipe can easily be doubled)
- 5 chicken thighs*, bone in, organic if possible
- 1 large onion - chopped
- Extra virgin olive oil - about 3 tablespoons
- 1 whole clove or a good pinch of ground cloves
- 2 teaspoons cinnamon
- ⅛ teaspoon cumin
- ⅛ teaspoon turmeric
- ⅛ teaspoon ginger
- ½ cup dried apricots (sulfur-free, Turkish apricots if possible)
- ½ cup pitted prunes
- 1 teaspoon salt
- ground pepper
- ½ cup Basic Chicken Broth or vegetable broth, preferably homemade
*If you prefer to use some white meat, have the butcher cut breasts in half to have smaller pieces. Add more liquid to the pot, about another ½ cup.
- Preheat oven to 400°F.
- Place a tagine, dutch oven or heavy cooking pot that can go both on the stove and in the oven over a medium flame. (buy here)
- Pour in enough olive oil to coat the bottom of the pan.
- Add spices to olive oil and let cook for about a minute, but not much more or you can risk burning spices.
- Place the chicken pieces in, skin side down, and cook for a few minutes on each side. (You are trying to brown the chicken which is good for flavor and appearance. The cinnamon and other spices do some of that for you.)
- Remove the chicken temporarily to a plate.
- Add the onion and sauté for about 5 minutes.
- Return the chicken to the pot skin side up and add the dried fruit.
- Sprinkle salt.
- Pour in water or broth.
- Use a wooden spoon or tongs to cover the chicken a little bit with the onions and fruit.
- Cover the tagine or dutch oven and place in oven for 1 hour.
- Do a little dance, take a little nap, call someone and tell them that you love them. This chicken is worth the slow-cooking.
- Remove chicken from oven and place again over medium flame. Uncover.
- Use your wooden spoon to smash the fruit a bit so it becomes part of the sauce. (You may want to remove the chicken as you do this, particularly if you have decided to use some white meat.) Allow to cook until juices thicken.
- Return chicken to sauce and keep over low flame or in oven at 250°F until ready to serve.