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.
Featured ingredient: Dark Voyage Coffee 10 oz. Bag Ground
- 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
- On a large plate, combine flour and ras el hanout. Coat the chicken thighs evenly with the mixture, save the remains of the mixture.
- 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.
- 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.
- Add chicken broth, coffee and remaining flour mixture whisk thoroughly heat to simmering, sauce will thicken.
- Add tomatoes, chicken, dates, parsley and lemon, stir to combine.
- 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.
- Remove from heat, serve with Israeli couscous and sprinkle with chopped pistachios.