|Image -- of a somewhat different dish:|
Cooking School of Aspen
Preparation of this dish begins by heating some olive oil in a Dutch oven (or other large pan) over medium high-heat. As I heated the oil, I seasoned the chicken thighs with salt (very little) and pepper (a bit more). I then browned the chicken on all sides, and transferred it to a warm zone on the stove top, using our indispensible cooking tongs.
The recipe calls for pouring off excess fat, but there was none, so I added:
1 onion, chopped
1 carrot, diagonal slices
I cooked these a few minutes until tender and then added 2 cloves minced garlic and cinnamon, cumin, turmeric, cayenne, and ground coriander. The book has quantities, but I just applied each liberally. I then deglazed the pan with 6 ounces of beer (always a good thing in a recipe -- cook with half a beer and use the other half as a treat for the chef). I simmered the beer with aromatics and spices for 4-5 minutes and then returned the chicken to the pan.
I then added:
1/2 cup raisins
1/2 cup dried cranberries (not called for in the recipe, but we are in Massachusetts so we always keep some in the kitchen -- NOT Craisins)
16 dried apricots, quartered
28-ounce can of diced tomatoes
1 cup chicken stock
I omitted the 1/2 cup of pitted green olives called for in the recipe, because it is known the world over that PAM HATES OLIVES.
I simmered, covered for a half hour (should have been 45-60 minutes, but we were getting hungry). I then topped this with some fresh parsley and served it with noodles (instead of the called-for rice).
The result was not very photogenic -- hence the photo boosted from a cooking school above -- but it was delicious!