Chicken Tagine with Merguez, Apricots, and Blood Oranges + 2017 Dineen Vineyards Viognier #Sponsored #WinePW
I had asked Marissa and Amanda if their Viognier was a traditional expression of the grape which, to me, is usually heavily perfumed with florals. But they both noted yeasty and citrus aromas and flavors in addition to the expected jasmine and stone fruits. I was instantly intrigued.
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.