Since I last shared a recipe, a lot has happened. A few Saturday Steals made it on the blog. I wrote several dozen posts for clients, flew to Saint Louis to see my sister and her family, and read Molly Wizenberg’s new book, Delancey. But, these aren’t the reasons for my absence.
There’s been some stuff going on with a good friend who took a nasty spill and ended up in the hospital. Things seem to be looking up. Short-term memory is touch-and-go, but coming back.
The entire bedside watching, Sudoku teaching experience has left me incredibly grateful for both of our lives. Yet, it was also pretty overwhelming. I did some cooking here or there and I managed to keep up with my work, but that was about it.
I stuck to warm recipes. Braised meats and roasted vegetables. I don’t know if they are comfort food for everyone, but they’re certainly comfort food for me. And when they involve a rich sauce like this Chicken Tagine, they make excellent leftovers.
Adapted from Food & Wine
Serves 4 – 6
Serve this dish with something that will soak up the sauce. I’m really partial to quinoa. It’s heart and keeps well. But, a hearty slice of bread or thick pita would also be lovely.
6 TBS olive oil
4 – 6 bone in, skin on chicken thighs
Salt and freshly ground pepper
1 large onion, coarsely chopped
1 TBS ground ginger
1 TBS ground cinnamon
1 TBS chili powder
1 TBS cayenne
¾ cups chicken stock
¾ pound yellow sweet potatoes, peeled and sliced crosswise 1/8 inch thick
2 large tomatoes, finely chopped
2 garlic cloves, minced
1 tablespoon chopped parsley
1 tsp cornstarch
In a large Dutch oven, heat 3 TBS olive oil. Pat chicken dry with paper towels. Season each piece of chicken with salt and pepper. Cook over medium high heat until lightly brown, roughly 3 minutes per side. Transfer chicken to a plate.
Add remaining 3 TBS olive oil to the Dutch oven. Cook onions, ginger, cinnamon, chili powder and cayenne until onion is soft, about 7 minutes.
Deglaze Dutch oven with ¼ cup chicken stock, scrapping the bottom of the pan with a wooden spoon to get up all the brown bits. Simmer until most of the stock has evaporated.
Arrange chicken over the onions in an even layer. Spread sweet potato slice over the chicken evenly. Sprinkle tomatoes garlic and parley. Add remaining ½ cup chicken broth. Bring to a simmer. Cover and cook over low heat until the chicken and potatoes are tender, roughly 50 minutes.
Using a slotted spoon, carefully transfer sweet potatoes and chicken to a large bowl.
Ladle ¼ of the liquid into a small bowl. Sprinkle liquid with cornstarch and whisk until no clumps remain. While whisking, bring the remaining sauce to a medium boil. Stir in cornstarch mixture and continuing stirring until the sauce thickens, roughly 8 minutes.
Return chicken and sweet potatoes to Dutch oven. Gently toss to fully coat.
Note: If you are serving this for company, plate the sweet potatoes and chicken on a serving platter, pour sauce over them and serve family style.