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Morrocan   -   Chicken Tagine With Sweet Onions   adapted from Paula Wolfert's World of Food

Description
Ingredients
  • 1 Large Can Chickpeas -- drained
  • 4 Pounds Spanish Onions -- thinly sliced
  • 1/2 Teaspoon Salt
  • 4 Tablespoons Unsalted Butter
  • 1/2 Teaspoon Ground Ginger
  • 1 1/2 Teaspoons Ground Black Pepper
  • 1 Teaspoon Cinnamon
  • 1/2 Teaspoon Ras El Hanout
  • 1 Pinch Saffron
  • 1/4 Cup Sugar
  • 2 Cups Rich Stock
  • 5 Pounds Chicken -- cooked
  • 1/4 Cup Honey
Directions Place onions in a heavy 4 quart dutch oven with salt and butter. Cover and cook over low for 10 minutes. Add ginger, pepper, cinnamon, ras el hanout, saffron and sugar. Cover and cook for 15 minutes. Add broth, cook uncovered for 45 minutes. Preheat oven to 450 degrees. Arrange chicken in large shallow pan. Brush with honey and bake until glazed. 15 minutes. Pour onions and chickpeas over the chicken. Bake tagine on 375 degrees until hot and crusty.
Serves 10
Time to Make 0:00



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