Recommendations · Wine and food
Moroccan chicken tagine with Dopff au Moulin Gewurztraminer
Chicken thighs simmered for an hour with dried apricots, cinnamon, ginger and almonds. Gewürztraminer from Alsace is the white wine that can stand up to so many spices at once.
From the shelf
The bottle
Dopff au Moulin Gewurztraminer comes from Alsace in France and is made from Gewürztraminer. The wine is 13.5% vol. and the bottle holds 75 centilitres. The colour is clear golden yellow, the aroma rich, aromatic and refined, with floral and spicy notes. On the palate it is soft, supple and full.
The combination
Why this works together
A tagine is all about warm spices: cinnamon, ginger, coriander and turmeric, with dried apricot as a sweet counterpoint. A wine with sharp acidity and little aroma loses out against that. Gewürztraminer works the other way round: it has little acidity and a lot of aroma, and that floral, spicy fragrance sits alongside the spices instead of against them. The full, soft taste absorbs the dried apricot, and because hardly any tannin is involved, the chicken stays tender instead of dry.
At the table
The dish
- Before 4 people
- Ready in 1 hour and 15 minutes
- Type main course
What you need
- 8 boneless chicken thighs
- 2 onions
- 3 cloves of garlic
- 200 grams dried apricots
- 75 grams almonds
- 1 cinnamon stick
- 2 teaspoons ground ginger
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 500 millilitres chicken stock
- 3 tablespoons of olive oil
- 1 tablespoon liquid honey
- 20 grams fresh coriander
- salt and freshly ground black pepper
How to make it
- Cut the onions into half rings and finely chop the garlic. Sprinkle the chicken thighs with salt and pepper.
- Heat two tablespoons of olive oil in a wide, heavy-bottomed pan and brown the thighs in portions on all sides in five minutes. Place them on a plate.
- Add the last tablespoon of oil to the pan and sweat the onion in seven minutes until soft and translucent. Add the garlic and fry for another minute.
- Stir in the ginger, turmeric and ground coriander and let them fry along for half a minute until fragrant. This is the moment when the spices release their aroma; do not skip that half minute.
- Return the chicken to the pan, add the cinnamon stick and the stock, and bring everything to the boil.
- Turn the heat low, set the lid at an angle on the pan and let everything simmer gently for 35 minutes.
- Add the apricots and the honey and let the tagine simmer for another fifteen minutes until the sauce has thickened.
- Meanwhile toast the almonds golden in a dry frying pan. Fish the cinnamon stick out of the pan, season with salt and pepper and sprinkle the almonds and the coarsely chopped coriander over it.
In the glass
Serving
Pour the wine at 10 to 12 degrees in a white wine glass with a slightly wider bowl, so that the aroma has room. Drunk too cold, gewurztraminer loses precisely what it is all about. It does not need to breathe.
Everything about Dopff au Moulin GewurztraminerBack to Recommendations from ’t Bockje
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