Moroccan Chicken Tagine
This traditional Moroccan dish is a slow-cooked stew made with tender chicken, smoky spices, and exotic flavors. Perfect for a cold winter night.
Ingredients
- ●1 1/2 pounds chicken thighsbone-in, skin-on
- ●2 tablespoons tagine spice blendor substitute with a mixture of cumin, coriander, cinnamon, and ginger
- ●1 teaspoon smoked paprikaoptional for smokier flavor
- ●1 teaspoon exotic moroccan spiceor substitute with a mixture of cinnamon, ginger, and cardamom
- ●1 large onionschopped
- ●3 cloves garlicminced
- ●2 cups chicken brothhomemade or store-bought
- ●2 tablespoons olive oilfor cooking
- ●1/4 cup fresh parsleychopped, for garnish
Instructions
- 1
Heat the oil in the bottom of a clay or ceramic tagine or Dutch oven over medium heat.
- 2
Add the chopped onions and cook until they're softened and lightly browned, about 8 minutes.
- 3
Add the minced garlic and cook for 1 minute, until fragrant.
- 4
Add the chicken thighs and cook until they're browned on all sides, about 5-7 minutes.
- 5
Add the tagine spice blend, smoked paprika, and exotic moroccan spice. Cook for 1 minute, until fragrant.
- 6
Add the chicken broth and bring the mixture to a boil.
- 7
Cover the tagine or Dutch oven and transfer it to the oven. Braise the chicken for 25-30 minutes, or until it's cooked through.
- 8
Remove the tagine from the oven and let it cool slightly.
- 9
Stir in some chopped fresh parsley and serve the chicken and sauce over couscous or rice.
- 10
Garnish with additional parsley and serve immediately.