Spicy Tamarind Chicken Tagine

Serves:
4-6
Chef:
Irv Miller
Ingredients:
6 skin-on chicken thighs
2 medium-size yellow onions cut into chunks
2 medium-size potatoes cut into chunks
2 medium-size carrots cut into chunks
1 can cannelloni or white beans
1/2 cup raisins
1 1/2 cups vegetable or chicken broth
1/2 cup tamarind pulp, steeped in water, seeds discarded (Asian Market)
1 chipotle pepper, chopped fine
1/4 cup extra virgin olive oil
2 Tbsp. honey
1 Tbsp. garlic, chopped fine
1 Tbsp. garam masala
1 bunch fresh cilantro, rough chopped (optional)
1/2 tsp. kosher salt
Black pepper to taste
1 gallon-size zip-lock bag
Large Moroccan tagine pot
Instructions:
In a large zip-lock bag, combine tamarind pulp, chipotle pepper, honey, garlic, garam masala and olive oil. Insert chicken thighs, lock bag, and massage well, coating thighs evenly. Let marinate overnight.

Preheat oven to 400 degrees.
Heat tagine bottom to medium-high over open flame. Season chicken lightly all over with salt and pepper and drizzle tagine bottom with olive oil. Place chicken skin-side down to brown. When brown, remove and set aside. Add onions, potatoes, carrots and stock. Stir together with beans and raisins. Place chicken on top of mixture, place lid on tagine pot and bake for 30 minutes. Remove lid and bake an additional 30 minutes to brown vegetables. Top with chopped cilantro just before serving.