Moroccan Chicken Tagine
A traditional Moroccan stew made with chicken, spices, and dried fruits, slow-cooked in a clay pot. The perfect blend of flavors and aromas.
Ingredients
- ●1 1/2 pounds chicken thighsbone-in, skin-on
- ●2 tablespoons olive oil
- ●1 large onionchopped
- ●3 cloves garlicminced
- ●1 tablespoon gingergrated
- ●1 teaspoon cinnamon
- ●1 teaspoon cumin
- ●1 teaspoon coriander
- ●1/2 teaspoon paprika
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●1 cup dried apricotschopped
- ●2 cups chicken broth
- ●2 tablespoons honey
Instructions
- 1
Heat the oil in a large clay pot or Dutch oven over medium heat.
- 2
Add the onion, garlic, and ginger; cook, stirring occasionally, until the onion is softened, about 8 minutes.
- 3
Add the chicken; cook, stirring occasionally, until browned on all sides, about 10 minutes.
- 4
Add the cinnamon, cumin, coriander, paprika, salt, and pepper; cook, stirring constantly, for 1 minute.
- 5
Add the apricots, broth, and honey; bring to a boil.
- 6
Cover the pot and transfer to the oven; cook for 25 minutes.
- 7
Remove the pot from the oven and stir in the chopped fresh herbs.
- 8
Serve the tagine hot, garnished with chopped fresh herbs and pita bread, if desired.