A tagine is traditional Moroccan bakeware that will allow you to cook food with very little added moisture but will not leave you with a swampy mess (as long as you are careful not to add too much moisture). It allows all of the flavors of your ingredients to meld and create their own music.
A tagine with a conical lid
6 Chicken thighs, boneless & skinless
1 large clove of garlic, minced
1/4 cup Spirits & Spice Apricot Balsamic
1 lemon, cut into 8ths
1/2 large yellow onion, cut into large sections (5ths)
1 red bell pepper, cored and cut into strips
1/2 cup Castelvetrano pitted green olives with olive brine
6 dried apricots, diced
5 dates, pitted and cut into strips (4ths)
1/4 cup of Craisins
1 bay leaf
1/3 cup of sun-dried tomatoes
Another 1 tsp Spirits & Spice Sweet Hot Mama spice
1 bay leaf
Salt & Pepper to taste
Marinate the chicken thighs with the minced garlic, the Honey & Ginger Balsamic and the Apricot Balsamic, and the first tsp of S&S Sweet Hot Mama in the refrigerator in a covered bowl or a silicon bag for at least 3 hours.
Preheat your oven (convection is best) to 450 degrees Fahrenheit.
In the bottom of the tagine spread the lemon wedges out. Place the marinated chicken thighs in the middle of the lemon wedges. Then add all of the other ingredients in the order listed above. Sprinkle the second tsp of Sweet Hot Mama over all of the contents of your tagine. When drizzling the olive oil, make sure not to use more than about 1 Tbsp and that you do drizzle over the onion wedges so that they will cook nicely.
Place in the oven and immediately turn down the heat to 350 degrees Fahrenheit. Cook for one hour. Remove from the oven and serve with the sauce at the bottom of the tagine (some but not too much) over prepared rice, couscous, or quinoa.
From the kitchen of Kim Weiss, owner of Spirits & Spice