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.