Tunisian Chicken Tagine
A flavorful and aromatic North African dish made with chicken, spices, and dried fruits. The tagine is slow-cooked in a clay pot with a conical lid, resulting in tender meat and a rich sauce.
Ingredients
- ●1 1/2 pounds boneless, skinless thighs chicken
- ●1, sliced fiery roasted red pepper
- ●1, chopped onion
- ●2 cloves, minced garlic
- ●2 teaspoons tunisian blend spice
- ●1 teaspoon cumin
- ●1 teaspoon coriander
- ●1/2 cup, chopped dried apricots
- ●2 tablespoons honey
- ●2 cups chicken broth
Instructions
- 1
Heat oil in the tagine or a large Dutch oven over medium heat.
- 2
Add onion and cook, stirring occasionally, until softened, about 8 minutes.
- 3
Add garlic and cook, stirring constantly, for 1 minute.
- 4
Add chicken and cook, stirring occasionally, until browned, about 5 minutes.
- 5
Stir in cumin, coriander, and tunisian blend spice. Cook for 1 minute.
- 6
Add red pepper, apricots, and honey. Cook, stirring occasionally, for 2 minutes.
- 7
Add chicken broth and bring to a boil.
- 8
Cover the tagine or Dutch oven and transfer to the oven.
- 9
Bake at 300°F (150°C) for 30 minutes.
- 10
Increase oven temperature to 400°F (200°C) and bake for an additional 15-20 minutes, or until the chicken is cooked through.
- 11
Serve hot, garnished with chopped fresh parsley or cilantro, if desired.