Spring Chicken Tagine
A flavorful North African-inspired stew made with spring chicken, kissed with aromatic spices and simmered in a rich tagine sauce.
Ingredients
- ●1 1/2 pounds Spring Chickencut into 1-inch pieces
- ●2 tablespoons Tagine Spice Blendavailable at most Middle Eastern markets
- ●2 tablespoons Kissed Olive Oiluse high-quality, extra virgin olive oil
- ●1 medium Onionchopped
- ●3 cloves Garlicminced
- ●1/4 cup Dried Apricotschopped
- ●1/4 cup Green Olivespitted
- ●2 cups Chicken Brothlow-sodium
- ●1 teaspoon Saltadjust to taste
- ●1/4 teaspoon Black Pepperfreshly ground
Instructions
- 1
Heat the kissed olive oil in the bottom of a large clay or ceramic tagine or Dutch oven over medium heat.
- 2
Add the chopped onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes.
- 3
Add the minced garlic and cook, stirring constantly, for 1-2 minutes, until fragrant.
- 4
Add the spring chicken and cook, stirring occasionally, until browned on all sides, about 5 minutes.
- 5
Add the tagine spice blend, chopped dried apricots, and pitted green olives.
- 6
Pour in the chicken broth, salt, and freshly ground black pepper.
- 7
Bring the stew to a simmer, then cover the tagine or Dutch oven with a lid.
- 8
Transfer the tagine to the oven and braise for 25-30 minutes, or until the chicken is cooked through and the sauce has thickened.
- 9
Serve the spring chicken tagine hot, garnished with fresh parsley or cilantro, if desired.