Ingredients
Moroccan Jews living in Israel make this stew for Jewish New Year, when sweet foods adorn the table to wish diners a sweet year to come. We like to make this at Christmastime at Mezze or for special occasions.
Don't be put off by the long list of ingredients in this. It’s easy to make and will give you an excuse to raid the spice rack and dried fruit lurking at the back of the cupboard. If you don’t have a stash of dried fruit, feel free to make some substitutions, but don’t reduce the amount that should be in there.
It seems like a lot, but it all cooks down into a rich, sweet and spicy (but not hot) sauce.
Serves 4–8
- 2 tablespoons extra virgin rapeseed oil
- 2 onions, thinly sliced into half-moons
- 4 garlic cloves, crushed
- 2 star anise
- 1 tablespoon paprika
- 1 tablespoon smoked paprika
- ¹/² teaspoon ground turmeric
- ¹/4 teaspoon ground cumin
- ¹/4 teaspoon ground nutmeg
- ¹/4 teaspoon ground cinnamon
- 1 tablespoon sea salt
- 1 teaspoon ground black pepper
- 4 free-range chicken legs, cut into thighs and drumsticks
- 10 prunes, chopped
- 10 dried apricots, chopped
- 5 dried figs, chopped
- 5 dates, pitted and chopped
- 40g raisins
- 40g sultanas
- 40g cranberries
- 100g chestnuts (optional) tablespoon brown sugar
- 3 tablespoons date molasses
- 700ml vegetable or chicken stock
For the cinnamon rice
- 250g long grain rice
- 1 tablespoon extra virgin rapeseed oil
- 1 teaspoon sea salt
- 1 cinnamon stick
- 300ml hot vegetable stock
For the pistachio and mint gremolata:
- 50g unsalted and shelled pistachios, finely chopped
- 25g fresh mint, leaves picked and chopped
- 1 garlic clove, crushed
- 1 tablespoon chopped lemon rind
- 1 tablespoon extra virgin rapeseed oil
- ¹/² teaspoon sea salt
To serve:
- Chopped salad
Method
- Heat the oil in a large saucepan on a medium heat. Add the onions and fry for a few minutes, until they begin to soften. Add the garlic, spices and the salt and pepper and cook for 1–2 minutes.
- Add the chicken pieces and cook for 3–5 minutes, until they're browned a little.
- Add the dried fruit, chestnuts (if using), brown sugar, date molasses/syrup and stock.
- Cook for 11/2 hours, until the sauce has reduced and the chicken is cooked and coming off the bone.
- When there’s 40 minutes of cooking time left, prepare the cinnamon rice. Rinse the rice until the water runs clear, then transfer to a medium saucepan with the oil, salt and cinnamon stick.
- Add the hot stock, cover the pan and cook on a low heat for 15–25 minutes, until the rice is cooked and all the water has been absorbed. Turn off the heat and leave covered for 10 minutes before fluffing up the rice with a fork. Prepare the gremolata by mixing all the ingredients in a small bowl.
- Serve the tanzia on a platter topped with the gremolata. Serve the rice in a wide bowl topped with the cinnamon stick. A chopped salad on the side will balance the sweetness.
