Egyptian Chicken Tagine
A traditional North African dish made with chicken, aromatic spices, and Egyptian flair, served gluten-free.
Ingredients
- ●1 1/2 pounds chicken breastboneless and skinless
- ●2 tablespoons olive oil
- ●1 medium onion
- ●3 cloves garlic
- ●1 teaspoon ground cumin
- ●1 teaspoon ground coriander
- ●1/2 teaspoon cinnamon
- ●1/2 teaspoon ginger
- ●1 cup chicken broth
- ●1 tablespoon sugar
- ●1 tablespoon tagine spice blendavailable at most Middle Eastern markets
Instructions
- 1
Heat the olive oil in a large Dutch oven over medium-high heat.
- 2
Add the onion and cook until browned, about 5 minutes.
- 3
Add the garlic and cook for 1 minute.
- 4
Add the chicken and cook until browned on all sides, about 5-7 minutes.
- 5
Add the cumin, coriander, cinnamon, and ginger. Cook for 1 minute.
- 6
Add the chicken broth, sugar, and tagine spice blend. Stir to combine.
- 7
Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 20-25 minutes.
- 8
Remove the chicken from the pot and let it rest for 5 minutes before slicing.
- 9
Return the chicken to the pot and simmer for an additional 2-3 minutes to coat with the sauce.
- 10
Serve hot, garnished with chopped fresh parsley or cilantro, if desired.
- 11
Serve with couscous or rice, if desired.