Moroccan Chicken Tagine
A traditional North African stew made with chicken, spices, and dried fruits. This dish is typically cooked in a clay pot called a tagine.
Ingredients
- ●2 Chicken legbone-in, skin-on
- ●2 tsp Moroccan spice mixavailable at most spice stores or online
- ●1/4 cup Zesty olivespitted
- ●1/2 cup Dried apricotschopped
- ●1 Onionchopped
- ●3 cloves Garlicminced
- ●1 cup Chicken brothlow-sodium
- ●2 tbsp Honeyoptional
Instructions
- 1
Heat oil in the bottom of a clay tagine or a large Dutch oven over medium heat.
- 2
Add the chopped onion and cook until softened, about 5 minutes.
- 3
Add the minced garlic and cook for an additional 1-2 minutes.
- 4
Add the chicken legs and cook until browned on all sides, about 5-7 minutes.
- 5
Add the Moroccan spice mix, pitted olives, chopped apricots, and chicken broth.
- 6
Bring the mixture to a boil, then cover the tagine and transfer it to the oven.
- 7
Bake at 300°F (150°C) for 30-40 minutes, or until the chicken is cooked through and the sauce has thickened.
- 8
If using honey, stir it in during the last 10 minutes of cooking.
- 9
Serve the chicken and sauce over couscous or rice.