Subj : BH&G 2546
To   : All
From : Dave Drum
Date : Wed Apr 28 2021 20:07:48

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Moroccan Tagine-Style Chicken Thighs
 Categories: Poultry, Vegetables, Chilies, Fruits, Nuts
      Yield: 6 Servings
 
    1/2 c  Olive oil
      8 cl Garlic; minced
      4 ts Ground cinnamon
  1 1/2 ts Caraway seeds; crushed
  1 1/2 ts Ground cumin
  1 1/2 ts Ground cardamom
    1/2 ts Cayenne pepper
     12    Chicken thighs; skinned
 14 1/2 oz Can chicken broth
      1 c  Dried apricots; quartered
      1 c  Pitted dates; quartered
      3 tb Ground almonds
      1 ts Ground turmeric
    3/4 ts Salt
    1/4 ts Ground black pepper
    1/4 ts Saffron threads
    1/3 c  Snipped fresh cilantro
      2 tb Sliced almonds; toasted
           Hot cooked couscous (opt)
 
  In a small bowl whisk together oil, garlic, cinnamon,
  caraway seeds, cumin, cardamom, and cayenne pepper.
  
  Place chicken in a large resealable plastic bag set in a
  shallow dish. Add oil mixture. Press air from bag; seal.
  Cover and chill for 8 to 24 hours, turning bag
  occasionally.
  
  Place chicken in a 4 to 5 quart slow cooker. In a medium
  bowl combine broth, apricots, dates, ground almonds,
  turmeric, salt, pepper, and saffron; pour over chicken.
  
  Cover and cook on low-heat setting for 8 hours or on
  high-heat setting for 4 hours. Use a slotted spoon to
  remove chicken mixture from slow cooker (some meat may
  fall off the bone); place chicken in a shallow serving
  dish. Sprinkle chicken with cilantro and sliced almonds.
  Skim fat from cooking liquid. Serve chicken with cooking
  liquid and, if desired, couscous.
  
  Better Homes & Gardens | January 2015
  
  MM Format by Dave Drum - 03 January 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... We call it rump roast because nobody wants to eat cow's ass.

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