Moroccan Chicken Tagine
A slow-cooked stew originating from Morocco, typically made with meat or vegetables. This recipe combines the rich flavors of the tagine with the comfort of a hearty chicken stew.
Ingredients
- ●1 lb (450g) Chicken Breast or Thighs
- ●2 tbsp (30g) Moroccan Spice BlendUse a store-bought or homemade blend for best results
- ●2 tbsp (30g) Flouruse for dusting chicken
- ●1 cup (120g) Luscious Olivespitted and sliced
- ●2 tbsp (30g) Molten Honey
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
Season the chicken with salt, pepper, and flour. Dust off excess.
- 3
Heat a large Dutch oven over medium heat. Add a small amount of oil and sear the chicken on all sides until browned.
- 4
Remove the chicken from the pot and set aside.
- 5
Add the Moroccan spice blend to the pot and cook for 1 minute, until fragrant.
- 6
Add the sliced olives and cook for an additional 2 minutes.
- 7
Return the chicken to the pot and add the honey.
- 8
Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
- 9
Bake for 45-50 minutes, or until the chicken is cooked through and the sauce has thickened.
- 10
Serve hot, garnished with fresh herbs if desired.