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Chicken Brew & Sweet Potato Tagine
By: Brenda W. - Negaunee, MI - 2017 Recipe Contest Submission
"This slow cooked Moroccan Chicken Brew & Sweet Potato Tagine is rich and full of flavor, the intense dark coffee adds a depth that isn't present in other tagine preparations. I lean toward middle eastern, specifically Lebanese cuisine and North African cuisine when creating recipes, I love the spice palate of those regions so I was determine to find a way to use Door County coffee in a tagine dish. I prepared this in a skillet for simplicity to repeat the process when a traditional clay tagine isn't available, if using a clay tagine and diffuser it's unnecessary to prop the lid as the lid will be designed with a hole for steam and it will also be unnecessary to check the bottom of the pot for sticking every 20 minutes."
This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.
- 1 cup prepared Door County Intense Dark Coffee
- 6 boneless skinless chicken thighs
- 1/3 cup all purpose flour
- 2 tablespoons ras el hanout moroccan spice blend
- 1/4 cup olive oil
- 3 tablespoons butter
- 2 tablespoons minced garlic
- 1/2 red onion, sliced 1/4 inch thick
- 2 cups diced fresh sweet potato
- 1 cup chicken broth
- 28 ounce can diced tomatoes
- 1/2 cup chopped parsley
- 6 large dates
- 1 preserved lemon quartered
- 1/4 cup chopped pistachios
- 2 cups prepared Israeli couscous
1. On a large plate, combine flour and ras el hanout. Coat the chicken thighs evenly with the mixture, save the remains of the mixture.
2. Heat a large skillet to medium heat, add olive oil and butter, add chicken thighs and cook 3 minutes per side. Remove chicken from pan and set aside.
3. To the pan, add onion and saute for a couple of minutes. Add the garlic and sweet potatoes, cook for 3 or 4 minutes stirring occasionally.
4. Add chicken broth, coffee and remaining flour mixture whisk thoroughly heat to simmering, sauce will thicken.
5. Add tomatoes, chicken, dates, parsley and lemon, stir to combine.
6. Place a lid on skillet with a small opening, and cook for 1 hour. Check every 20 minutes to run a spatula along the bottom of the pan to keep ingredients from sticking.
7. Remove from heat, serve with Israeli couscous and sprinkle with chopped pistachios.