Braised Chicken TangineCourse: MainCuisine: MoroccanDifficulty: Medium
This recipe is adapted from one of our favorite restaurants in the Boston area...Juniper. We love serving this for a special dinner with friends. It's a great one pot meal!
4 Tbsp extra virgin olive oil
4 chicken thighs (boneless, skinless)
1 cup white wine
1 cup diced sweet onion
1/2 cup each of diced carrots and celery
2 tsp minced garlic
1 can chickpeas
2 tbsp Ras El Hanout seasoning
2 tbsp each of honey and apple cider vinegar
2 cups chicken stock
salt & pepper (to taste)
- In a large, deep skillet, heat the olive oil over medium-high heat until it is almost smoking. Dust the chicken thighs with flour and place in the pan.
- Sear on both sides until lightly browned, and remove from the pan.
- Deglaze the pan with white wine. When wine is reduced by half, add the onions, carrots, and celery and saute for a few minutes. Add the garlic and continue to saute for another minute.
- Add all remaining ingredients and stir until combined. Check in case additional seasoning is needed.
- Bring to a boil and reduce heat to a simmer. Cover and cook for 45 minutes to an hour, or until the chicken is starting to fall apart