Smoked Tagine Chicken with Redcurrant Glaze
A unique German-inspired twist on traditional North African tagine, featuring smoky chicken and a sweet redcurrant glaze.
Ingredients
- ●1 1/2 pounds boneless, skinless chicken thighscut into 2-inch pieces
- ●2 teaspoons intense smoked paprikaor regular smoked paprika
- ●1 teaspoon egyptian cuminor regular cumin
- ●1/2 cup redcurrant jellyhomemade or store-bought
- ●1 cup redcurrantsfresh or frozen, thawed
- ●1 medium red onionsliced
- ●1/4 cup red wineoptional
- ●2 tablespoons olive oilfor cooking
Instructions
- 1
Preheat the oven to 300°F (150°C).
- 2
Season the chicken with smoked paprika, cumin, salt, and pepper.
- 3
Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Brown the chicken in batches until browned on all sides, about 5 minutes per batch.
- 4
Transfer the chicken to a plate and set aside.
- 5
Add the remaining 1 tablespoon of olive oil to the pot. Cook the sliced red onion over medium heat until softened, about 5 minutes.
- 6
Add the red wine (if using) to the pot and cook until the liquid has almost completely evaporated, stirring to scrape up any browned bits.
- 7
Add the redcurrant jelly to the pot and stir to combine. Cook for 1-2 minutes, or until the jelly has melted.
- 8
Return the chicken to the pot and stir to coat with the redcurrant glaze.
- 9
Transfer the pot to the preheated oven and braise the chicken for 25-30 minutes, or until cooked through.
- 10
Stir in the fresh or frozen redcurrants and cook for an additional 1-2 minutes, or until heated through.
- 11
Serve the Smoked Tagine Chicken with Redcurrant Glaze hot, garnished with additional redcurrants if desired.