Moroccan Chicken Tagine
A classic North African dish with a rich and flavorful sauce, made with chicken, spices, and dried fruits.
Ingredients
- ●1 1/2 pounds chicken thighsbone-in, skin-on
- ●1/4 cup glazed almondschopped
- ●1 medium onionchopped
- ●3 cloves garlicminced
- ●2 teaspoons cuminground
- ●1 teaspoon corianderground
- ●1/2 teaspoon cinnamonground
- ●1/2 teaspoon gingerground
- ●2 cups chicken brothlow-sodium
- ●2 tablespoons honeyoptional
- ●1/4 cup dried apricotschopped
- ●1/4 cup fresh parsleychopped
Instructions
- 1
Heat oil in a large clay or ceramic tagine or Dutch oven over medium heat.
- 2
Add the chopped onion and cook until softened, about 5 minutes.
- 3
Add the minced garlic and cook for 1 minute.
- 4
Add the ground cumin, coriander, cinnamon, and ginger. Cook for 1 minute.
- 5
Add the chicken and cook until browned on all sides, about 5-7 minutes.
- 6
Add the chicken broth, honey (if using), and chopped dried apricots.
- 7
Bring the mixture to a boil, then cover the tagine and transfer it to the oven.
- 8
Bake at 300°F (150°C) for 30-40 minutes, or until the chicken is cooked through.
- 9
Stir in the chopped almonds and fresh parsley.
- 10
Serve the tagine over couscous or rice.
- 11
Garnish with additional almonds and parsley, if desired.
- 12
Serve hot and enjoy!