Moroccan Chicken Tagine
A flavorful North African stew made with chicken, dried fruits, and spices, slow-cooked in a clay pot with a conical lid.
Ingredients
- ●1 1/2 pounds Boneless, skinless chicken thighsCut into 1 1/2-inch pieces
- ●2 tablespoons Olive oilUse a high-quality, full-bodied oil
- ●1 large OnionChopped
- ●3 cloves GarlicMinced
- ●1-inch piece GingerGrated
- ●1 teaspoon CinnamonGround
- ●1 teaspoon CuminGround
- ●1 teaspoon CorianderGround
- ●1/2 teaspoon TurmericGround
- ●1/4 teaspoon Cayenne pepperGround
- ●1 cup Dried apricotsChopped
- ●1 cup Dried prunesChopped
- ●2 cups Chicken brothLow-sodium
- ●2 tablespoons HoneyOptional
Instructions
- 1
Heat the oil in the bottom of a clay tagine or a Dutch oven over medium heat.
- 2
Add the onion and cook, stirring occasionally, until it is lightly browned, about 8 minutes.
- 3
Add the garlic and ginger and cook, stirring constantly, for 1 minute.
- 4
Add the chicken and cook, stirring occasionally, until it is browned on all sides, about 5 minutes.
- 5
Add the cinnamon, cumin, coriander, turmeric, and cayenne pepper and cook, stirring constantly, for 1 minute.
- 6
Add the apricots, prunes, chicken broth, and honey (if using).
- 7
Bring the mixture to a boil, then reduce the heat to low and simmer, covered, until the chicken is cooked through and the sauce has thickened, about 25-30 minutes.
- 8
Season the tagine with salt and pepper to taste.
- 9
Serve the tagine hot, garnished with fresh herbs, if desired.