Tagine Chicken with Roasted Vegetables
A flavorful chicken dish inspired by Moroccan cuisine, cooked in a traditional tagine with roasted vegetables.
Ingredients
- ●1 1/2 pounds Boneless, skinless chicken thighs
- ●2 Roasted ukrainian sweet red peppersseeded and chopped
- ●1/4 cup Zesty preserved lemonfinely chopped
- ●1/4 cup Almond slivers
- ●2 tablespoons Olive oil
- ●3 cloves Garlicminced
- ●1 tablespoon Gingergrated
- ●1 teaspoon Cumin
- ●1/2 teaspoon Paprika
- ●1/2 teaspoon Salt
- ●1/4 teaspoon Black pepper
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Season the chicken with cumin, paprika, salt, and black pepper.
- 3
Heat the olive oil in a large tagine or Dutch oven over medium-high heat.
- 4
Sear the chicken until browned on both sides, about 5 minutes.
- 5
Transfer the tagine to the preheated oven and roast for 20 minutes.
- 6
Add the roasted red peppers, preserved lemon, and almond slivers to the tagine.
- 7
Return the tagine to the oven and roast for an additional 10 minutes.
- 8
Meanwhile, heat the remaining 1 tablespoon of olive oil in a small skillet over medium heat.
- 9
Add the minced garlic and grated ginger to the skillet and cook, stirring constantly, for 1-2 minutes.
- 10
Stir the garlic-ginger mixture into the tagine and serve hot.
- 11
Garnish with chopped fresh parsley or cilantro, if desired.