The Sultan's Golden Chicken with Sweet Potatoes and Chickpeas

I've been given the wonderful opportunity to review the cookbook, 150 BEST TAGINE RECIPES by Pat Crocker.

In a nutshell, I loved this recipe. It was quick to prepare and delicious. I did make a few changes because I didn't have saffron and regular potatoes. Instead, I used saffron rice and sweet potatoes.

I have a very strong feeling that this cookbook will become one of my favorite.

Authentic yet easy-to-prepare recipes that take their inspiration from Morocco. Tagines are a specialty dish from North Africa, specifically, Morocco. Tagine is the name given to both the cooking vessels and of the recipes themselves.

Traditionally used by nomads as portable ovens over charcoal braziers, a tagine is made from glazed earthenware with a conical lid. The base is both a cooking and serving dish. The cone shaped cover acts like an oven and the entire lid is totally sealed to retain heat and moisture, which not only prevents it from drying out during the long cooking process, but also allows the slow infusion of flavors throughout the dish.

In her latest book, award-winning author Pat Crocker, offers a comprehensive history of traditional Moroccan cooking, including an extensive “Know-How” section, as well as the “North African Flavor Footprint” section, which profiles the 20 herbs and spices that combine to give authentic flavor to dishes.

Bring the magic of Morocco into your home kitchen with these delectable and enticing recipes that use ingredients that can be sourced easily and affordably.

Also included are recipes for dips, sauces and souk food (authentic street food of the spice markets), salads and sides, and traditional beverages and sweets, all of which add to the North African taste odyssey.

PAT CROCKER is an international award-winning cookbook author, culinary herbalist and professional home economist. Two of her books have won World Gourmand Cookbook awards and Pat is the 2011 recipient of the 'Professional Award' from the International Herb Association as well as the Literary Award from the Herb Society of America (2009). Pat lives in Neustadt, Ontario.

Ingredients:
3 tablespoons butter, melted
20 strands saffron
1 tablespoon ground turmeric
3 tablespoons avocado or olive oil
2 onions, cut into quarters
4 medium potatoes, cut into wedges
4 to 6 skinless bone-in chicken pieces (about 2-1/2 pounds)
1 cup chicken broth
1 piece cinnamon stick
1 can chickpeas (14 to 19 ounces), drained and rinsed
1/4 cup chopped parsley

Directions:
1. In a bowl, combine melted butter, saffron and turmeric. Set aside.

2. In the bottom of a flameproof tagine, heat oil over medium heat. Add onions and potatoes and cook, stirring, for 5 minutes. Add spice mixture and chicken, meaty side down, sliding around and moving vegetables away from bottom so that flesh is in direct contact with bottom of tagine. Cook for about 5 minutes or until chicken is browned on meaty side.

3. Using tongs, turn chicken over. Add broth and cinnamon stick and bring to a boil. Cover with tagine lid, reduce heat to low and simmer, stirring once, for 25 minutes.

4. Stir in chickpeas and parsley. Replace lid and simmer for 10 to 15 minutes or until chickpeas are heated through and chicken is no longer pink inside for breast and juices run clear for thighs. Discard cinnamon stick prior to serving.