Japanese-Style Braised Chicken Tagine
A fusion of Japanese flavors with traditional Moroccan cooking techniques, this dish results in tender and savory chicken in a rich garlicky sauce.
Ingredients
- ●1 1/2 pounds chicken thighsbone-in, skin-on
- ●3 cloves garlicminced
- ●1/4 cup egyptian vinegarapple cider vinegar works as a substitute
- ●2 tablespoons sherrydry sherry
- ●1 (usually 3-quart) clay or ceramic dish with a tight-fitting lid tagine
- ●2 tablespoons vegetable oilfor cooking
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
Season the chicken thighs with salt and pepper.
- 3
Heat 1 tablespoon of oil in the tagine over medium-high heat. Sear the chicken until browned on both sides, about 5 minutes. Remove the chicken from the tagine and set aside.
- 4
Reduce heat to medium. Add the remaining 1 tablespoon of oil, minced garlic, and cook until fragrant, about 1-2 minutes.
- 5
Add the egyptian vinegar and dry sherry to the tagine, scraping up any browned bits from the bottom. Bring the mixture to a simmer and cook until slightly reduced, about 2-3 minutes.
- 6
Return the chicken to the tagine, cover with a tight-fitting lid, and transfer to the preheated oven.
- 7
Braise the chicken for about 25-30 minutes, or until tender and falling off the bone.
- 8
Remove the tagine from the oven and let it cool slightly. Serve the chicken in the tagine, spooning some of the garlicky sauce over the top.
- 9
Serve with steamed rice or noodles to soak up the flavorful sauce.