Chicken Tagine with Merguez, Apricots, and Blood Oranges + 2017 Dineen Vineyards Viognier #Sponsored #WinePW
Next month the Wine Pairing Weekend bloggers are working with different wineries to showcase the wines of Washington state's Yakima Valley. And I received a selection of wines from Dineen Vineyards,* including their 2017 Viognier.
I was able to spend some time on a Zoom call with Marissa Dineen, Owner, and Amanda Conley-Bagge, Dineen Vineyards' Tasting Room Manager. With the on-going pandemic and shelter-in-place orders, this seems to be a way we are all connecting. Obviously it's not the same as tasting wine with them in person, but it was so informative and so much fun. When Jake and I make it to the Yakima Valley, I will be stopping there for sure! I will share more information about the vineyards for the #WinePW event. For now, I'm focusing on the wine and my pairing.
And I make my tagine on the stove instead of in the oven...that darn pot doesn't fit in my oven!
- 1 Tablespoon olive oil
- 3 links Merguez lamb sausage or other spicy sausage
- 4 bone-in, skin-on chicken thighs
- freshly ground salt
- freshly ground pepper
- 1 large onion, peeled and diced (approximately 1-1/2 cups)
- 2 to 3 carrots, sliced into coins (approximately 1 cup)
- 2 to 3 ribs celery, sliced (approximately 1 cup)
- 3 garlic cloves, peeled and smashed
- 1" knob fresh ginger, peeled and grated
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon paprika (I used smoked paprika)
- zest from 1 organic orange (I used a blood orange)
- 2 to 3 bay leaves
- 2 cups chicken stock or water
- 1 to 2 Tablespoons white wine or water (I used some of the Viognier)
- 1/2 cup freshly squeezed orange juice (I used a blood orange)
- 1 cup dried apricots
- 8 to 10 dates, pitted
- 2 organic oranges, peeled and sliced
- fresh chopped herbs for garnish (I used the carrot greens from my carrots)
Add the onions, carrots, and celery to the pot. Stir to coat with the oil and fat from the sausages and chicken. Cook for 3 to 4 minutes.
Nestle the chicken and sausage into the vegetables and add in the garlic and ginger. Sprinkle with the cinnamon, cumin, coriander, paprika, and orange zest. Add in your bay leaves. Pour in the chicken stock, wine, and orange juice. Bring to a boil. Then cover and reduce to a simmer. Cook for 1 hour.
After an hour, tuck the pitted dates and apricots into the liquid. Cover and return to the stove for another 30 minutes.