This Moroccan tagine is one of my favorites. The chicken cooks in the juice of the tomatoes, which reduces to a sumptuous, thick, honeyed, almost caramelized sauce. And it looks beautiful too.

　　

Ingredients

serves 4

　　A 3 1/2–4-pound chicken, cut into quarters

　　3 tablespoons peanut or vegetable oil

　　1 large onion, grated

　　2 pounds tomatoes, peeled and cut into pieces

　　Salt and plenty of pepper

　　1/2 teaspoon ground ginger

　　2 teaspoons ground cinnamon

　　1/2 teaspoon crushed saffron threads or powdered saffron

　　2 tablespoons clear honey (Moroccans use up to 4 tablespoons)

　　3/4 cup blanched almonds, coarsely chopped, toasted under the broiler or fried in oil

　　2 tablespoons sesame seeds, toasted

　　

Step 1

Put all the ingredients except the honey, almonds, and sesame seeds in a large pan. Cook gently, covered, turning the chicken occasionally, for about 1 1/4 hours, or until the flesh is so tender it can be pulled off the bone easily.

　　

Step 2

Remove the chicken, and continue to cook the sauce over medium heat until reduced to a thick, sizzling cream. Stir as it begins to caramelize, and be careful that it does not stick or burn. Now stir in the honey, return the chicken pieces to the sauce, and heat through. Serve hot, covered with the sauce and sprinkled with the almonds and sesame seeds.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf