Rhubarb Ginger Chicken Tagine

Delight in an exotic fusion of flavors with Rhubarb Ginger Chicken Tagine. This unusual spring dish marries tender chicken with tangy rhubarb and zesty ginger, simmered in a blend of Moroccan spices to create a hearty yet refreshingly different meal.

Ingredients:

• 4 chicken thighs, bone-in and skin removed
• 1 cup rhubarb, cut into 1-inch pieces
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon turmeric
• 1 cup chicken broth
• Juice of 1 orange
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a large pot or tagine, heat the olive oil over medium heat. Brown the chicken thighs on both sides, then remove and set aside.
2. Add the sliced onion, garlic, and grated ginger to the pot; sauté until softened.
3. Stir in the cumin, coriander, cinnamon, and turmeric, cooking for about 1 minute until fragrant.
4. Return the chicken to the pot along with the rhubarb. Pour in the chicken broth and orange juice, then season with salt and pepper.
5. Bring to a simmer, cover, and cook for 35–40 minutes until the chicken is tender and the flavors meld.
6. Garnish with chopped fresh cilantro before serving.

Suggested Pairing:

Pair your Rhubarb Ginger Chicken Tagine with fluffy couscous and a glass of chilled Gewürztraminer for an adventurous and satisfying spring dinner.