Chicken Tagine with Cinnamon Clove Tomato Jam
- 2 chickens, cut up into 6 pieces each
- 1 jar of Tomato Jam
- 1 TableSpoon cinnamon
- 1/2 teaSpoon clove
- 1 medium onion, grated
- 5 cloves garlic, peeled and finely chopped
- ¼ teaSpoon ground ginger
- 2 TableSpoons sesame seeds, toasted
- pinch pulverized saffron
- 3 TableSpoons dry coriander
- 4 TableSpoons Pure Cotton Seed Oil
- 2 TableSpoons tomato puree
- 1 green pepper
- 1 yellow pepper
- 1/2 cup almond slices
- salt and freshly ground black pepper to taste
- The day before, prepare the chicken marinade. Wash the chicken in salted water and drain. Crash 4 cloves of garlic and make into a paste with 2 tablespoons of salt. Rub into the chicken and then rinse under running water until the chicken no longer smells of garlic. Drain and set aside. Using a blender, combine Pure Cottonseed Oil, ginger, saffron, salt and 1 clove of garlic into a marinade.
- Rub into the pieces of chicken and then refrigerate covered overnight.
- The next day, place the chicken with the marinade in a 5-quart deep casserole or a Tagine over medium heat and add the grated onion, coriander, salt, pepper, green & yellow pepper and cook until the chicken is browned. Pour 1 Cups water and bring to the boil. Reduce heat and simmer, uncovered, for 20 minutes.
- After 20 minutes, add the cinnamon, clove and Tomato Jam to the casserole and continue cooking until the chickens are very tender, nearly falling off the bone. Remove the chicken pieces from the casserole and keep warm.
- Continue cooking the sauce over high heat until the water evaporates. At this point, the tomatoes will fry in the oil marinade and thicken considerably. Put the chicken pieces back into the sauce, turning them over to glaze evenly.
- Sprinkle with the sesame seeds but in this recipe I used sliced almond and serve at once.