Chicken and Honeyed-Pear Tagine
Posted by: jack Tue, 8 Feb 2005, at 7:11 a.m.
A gently simmered Moroccan stew sweetened with the erotic combination of honey
1 tablespoon olive oil
1/4 cup chopped white onion
1 pound bone on chicken pieces
1 teaspoon ras el hanout (1/4 teaspoon ground nutmeg, 1 pinch salt, 1/4 teaspoon
ground ginger, 1 pinch black pepper, 1/4 teaspoon allspice, 1/8 teaspoon ground
cinnamon, 1 pinch crushed saffron threads)
1 cup chicken stock
1 tablespoon butter
2 ripe pears, peeled, cored, each cut into 6 wedges
2 tablespoons honey
1 tablespoon cilantro, stems removed
Heat olive oil in a medium stockpot until sizzling. Add onions and cook until
translucent. Add chicken and ras el hanout, browning chicken in spices on all
sides. Stir in chicken broth and simmer, covered, over low heat for 45 minutes.
In a small saucepan, melt butter until bubbling. Add pears and honey, turning
them gently until the honey is caramelized. Hold aside.
Divide chicken between two plates. Top with honeyed pears and cilantro.
Makes 2 servings