Sunday Tagine

I made this same chicken and chickpea tagine with vanilla a couple of years ago from a Minimalist column. Now it's in BittmanWorld. Same as last time I deviated from the recipe by browning the chicken first and deglazing the pan with the onions. I also toasted the cumin and coriander first, then ground them by hand. Since it was Sunday, I started early and let the tagine cook all day over very low heat. Boning the chicken was not required by that point... stirring to pot was enough to strip the meat from the bones. :-)

To add some brightness to the final dish, I made a drizzling sauce with some lemon juice, good olive oil, and cayenne pepper.

We ate the tagine with brown rice and a big green salad.

Delicious!