Venezuelan Chicken Tagine
A classic Venezuelan dish made with marinated chicken cooked in a flavorful tagine sauce.
Ingredients
- ●1 1/2 pounds chicken thighsbone-in, skin-on
- ●2 tablespoons olive oilfor marinating
- ●3 cloves garlicminced
- ●2 chili peppersdiced
- ●2 tablespoons tomato pastecanned
- ●1 cup chicken brothlow-sodium
- ●1 teaspoon cuminground
- ●1/4 teaspoon cayenne pepperground
- ●1/2 teaspoon saltground
- ●1/4 teaspoon black pepperground
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a large bowl, whisk together olive oil, garlic, chili peppers, cumin, cayenne pepper, salt, and black pepper.
- 3
Add the chicken to the bowl and toss to coat.
- 4
Let the chicken marinate for at least 30 minutes.
- 5
In a large Dutch oven or oven-safe pot, heat 1 tablespoon of olive oil over medium-high heat.
- 6
Remove the chicken from the marinade, letting any excess liquid drip off.
- 7
Brown the chicken on all sides, about 5-7 minutes.
- 8
Transfer the pot to the preheated oven.
- 9
Bake for 25-30 minutes or until the chicken is cooked through.
- 10
While the chicken is baking, heat the remaining 1 tablespoon of olive oil in a small saucepan over medium heat.
- 11
Add the tomato paste and cook, stirring constantly, for 1-2 minutes.
- 12
Add the chicken broth to the saucepan and stir to combine.
- 13
Bring the sauce to a simmer and cook until slightly thickened, about 5 minutes.
- 14
Remove the pot from the oven and transfer the chicken to a plate.
- 15
Strain the sauce through a fine-mesh sieve into a clean saucepan, discarding the solids.
- 16
Simmer the sauce over medium heat until heated through.
- 17
Serve the chicken with the sauce spooned over the top.