Chicken Tagine With Rhubarb

FOR THE POACHED RHUBARB

Step 1

Combine 1 1/4 cups water and the sugar in medium saucepan. Add vanilla seeds and pod. Bring to a boil over medium heat, stir until sugar dissolves and add rhubarb.

Step 2

Reduce heat to low and gently simmer rhubarb for 5 minutes, or until it can be easily pierced with the tip of a knife but remains intact. Do not overcook, or else rhubarb will fall apart.

Step 3

Strain rhubarb over a bowl. Store syrup and poached rhubarb separately.

FOR THE CHICKEN

Step 4

Season chicken on both sides with salt and pepper.

Step 5

Heat a large Dutch oven over medium-high heat and add olive oil.

Step 6

When oil is hot, brown chicken pieces, in batches, on both sides until golden, about 3 to 4 minutes per side. Remove to a sheet pan.

Step 7

Pour off all but 2 tablespoons fat from the Dutch oven

Step 8

And add onion. Reduce heat to medium and cook,stirring and scraping the bottom of the pan to deglaze, until onion begins to soften, 2 to 3 minutes.

Step 9

Add carrot and leeks. Cook, stirring often, for 3 to 4 minutes, until vegetables are tender.

Step 10

Add garlic and cook, stirring, until fragrant, about a minute.

Step 11

Season with salt; add turmeric and paprika and stir.

Step 12

Return chicken to Dutch oven and add chicken broth, cinnamon stick, sugar and salt to taste. Bring to a simmer, then reduce heat, cover and simmer 35 minutes.

Step 13

Add olives, if using; cover and simmer another 15 to 20 minutes,

Step 14

Or until chicken is fork tender.

Step 15

Stir in 2 tablespoons rhubarb syrup.

Step 16

Taste and adjust seasoning.

Step 17

Before serving, stir in parsley and poached rhubarb and heat through over low heat.

Step 18

Taste and adjust seasoning.

Step 19

Serve with rice or couscous.