Tunisian Tagine Chicken with Hazelnut Crust
A traditional Tunisian dish made with chicken, spices and served in a tagine, topped with a crunchy hazelnut crust. This recipe serves 4 people and is perfect for a weekend dinner.
Ingredients
- ●1 1/2 pounds chicken thighs
- ●2 tablespoons olive oil
- ●1 large onion
- ●3 cloves garlic
- ●1 teaspoon cumin
- ●1 teaspoon coriander
- ●1/2 teaspoon cayenne pepper
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●1/4 cup hazelnuts
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Rinse the chicken thighs and pat them dry with paper towels.
- 3
In a large bowl, mix together the cumin, coriander, cayenne pepper, salt, and black pepper.
- 4
Add the chicken thighs to the bowl and toss to coat with the spice mixture.
- 5
Heat the olive oil in a large tagine or Dutch oven over medium-high heat.
- 6
Add the onion to the tagine and cook until it's browned, about 5 minutes.
- 7
Add the garlic to the tagine and cook for another minute.
- 8
Add the chicken thighs to the tagine and cook until they're browned on all sides, about 5 minutes.
- 9
Transfer the tagine to the preheated oven and cook for 25-30 minutes, or until the chicken is cooked through.
- 10
While the chicken is cooking, prepare the hazelnut crust. Chop the hazelnuts in a food processor until they're finely chopped.
- 11
Mix the chopped hazelnuts with a little bit of olive oil to form a paste.
- 12
Remove the tagine from the oven and brush the hazelnut paste onto the top of the chicken thighs.
- 13
Return the tagine to the oven and cook for another 5-10 minutes, or until the hazelnut crust is golden brown.
- 14
Serve the chicken hot, garnished with fresh parsley or cilantro if desired.