Moroccan Chicken Tagine

Lets thank Martha for this one. A delicious chicken dish full of mediterranean spices including turmeric, cumin, parsley, cinnamon, ginger, and garlic.




Moroccan Chicken Tagine with Cranberry-Curry Couscous - Martha Stewart Recipes

Dan's Version and Comments

Pie?

Dan used bone in chicken breast for his version.

Couscous

Well done sir. 

This dish was blackout amazing.

No need for a preserved lemon. I just used the zest and then squeezed two lemons, same effect.

Originally skeptical of turmeric, odd smell, but has a bold earthy flavor that seems to complement the cilantro and parsley.

I thought the olives were overkill. Olives are so powerful on their own that adding them when you have so many other bold flavors is kind of unnecessary.

I used slightly more wine and chicken stock, but that is also because I used breasts instead of thighs. If you want to change the recipe ever so slightly, add crushed red pepper for a nice kick.

Finally, I let mine simmer on low heat for 45 minutes, that was a bit too long, they were still moist, but I think 35 is just enough.

Mo's Version and Comments

Gangs all here. 

Something magical was happening with that turmeric.

Fixins to be added after chicken simmered. I had no preserved lemon so I used lemon zest and chopped one lemon. Also added a few sliced apricots.

Used quinoa and tzatziki as sides.

Everything smelled and tasted great. 

-Loved the flavors. The chopped lemon, parsley, ginger, and spices made for a layered and lively dish.
-Boneless skinless chicken thighs were a good choice. They're full of flavor and don't dry easily.
-Great dish for serving crowds or for having leftovers during the week. 
-Sliced apricots added some welcome tangy sweetness. Slivered almonds, which were recommended in other recipes, would also be a nice touch. 

Stay tuned for next week: we're cooking a recipe of Dan's choosing. Bum bum bum...