Inspired by North African tagines.
• 1 tablespoon olive oil
• 2 lbs skinless, boneless chicken thighs
• 1 large thinly sliced yellow onion
• 3 medium carrots, sliced, 3 inch spears
• 1 tablespoon fresh ginger, peeled and minced
• 1 teaspoon cumin
• ¼ teaspoon salt
• ¼ teaspoon coriander
• ¼ teaspoon cinnamon
• ¼ teaspoon fresh ground black pepper
• 4 garlic cloves, minced
• 1 ¼ cups chicken broth
• 1 (15 ounce) can chickpeas, rinsed and drained
• 7 ounces dried apricots, halved
DIRECTIONS:Heat olive oil in a large Dutch oven or saucepan over medium-high heat. Add half of chicken to pan, browning on all sides (about 5 minutes). Remove chicken from pan. Repeat with remaining chicken.
Add onion to pan; sauté for 3 minutes or until tender. Add ginger, cumin, salt, coriander, cinnamon, pepper and garlic; sauté for 30 seconds or until fragrant. Stir in broth, scraping pan to deglaze. Return chicken to pan and simmer covered 1 hour or until tender.
Remove chicken using a slotted spoon; cool slightly then cut into bite-sized pieces and return to pan. Add chickpeas and apricots, then cover and simmer 10 minutes before serving. Garnish with preserved lemon slices and serve over couscous or rice. Serves 6.
• 2 wide-mouth pint jam jars
• 10 lemons
• Coarse sea salt
Sterilize jam jars in your dishwasher set on hot. Wash and dry lemons and sterilized jars. Cut 6 lemons lengthwise into quarters without cutting through the bottom. Remove seeds. Pour coarse sea salt into the cut lemons, making sure all the sides/quarters are coated. Place 2-3 lemons in each jar, or as many will fit. Squeeze juice from remaining lemons to jars, covering fruit. Close lids tightly and refrigerate for at least 3 weeks, shaking occasionally. Rinse lemons before using. Recipe courtesy of Cline Cellars.
A family-owned vineyard and winery in the beautiful Carneros regions of Sonoma County, California, Cline Cellars is situated on a historic 350-acre estate with sustainable farming. Los Carneros is their finest Syrah offering. Grapes come from their 18-acre hillside estate vineyard in Sonoma’s Carneros district. Fog and afternoon winds from the nearby Pacific Ocean and San Pablo Bay cool the growing region, allowing the grapes to develop intense flavors. Grapes were handpicked and destemmed without being crushed. Enjoy this wine with big, spicy foods with plenty of zip, such as Blackened Ahi.
“This is our flavor-intense Syrah and is one of the most concentrated wines that we make at Cline Cellars. The combination of tannin, acid, fruit and great mouth feel come together to created a big, well balanced wine” – Charlie Tsegeletos, winemaker.
Winemaker: Charlie Tsegeletos
Appellation: Los Carneros, California
Varietal Blend: 100% Syrah
Analysis: 14% alcohol / volume
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine.