Moroccan Chicken Tagine
Ingredients:
- 4 bone-in chicken thighs
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1/2 teaspoon ground black pepper
- 1/2 cup chicken broth
- 1/2 cup dried apricots, halved
- 1/4 cup green olives
- 1 can (14 oz) diced tomatoes
- 1 tablespoon honey
- 1/4 cup chopped fresh cilantro (for garnish)
- Salt to taste
Instructions:
- Brown the Chicken: Heat olive oil in a large tagine or heavy pot over medium heat. Season the chicken with salt and cook for 5-7 minutes on each side until browned. Remove the chicken from the pot and set aside.
- Sauté the Vegetables: In the same pot, add the chopped onion and garlic. Sauté for 5 minutes until softened.
- Add the Spices: Stir in ground ginger, cumin, cinnamon, turmeric, paprika, and black pepper. Cook for 2 minutes to toast the spices.
- Add Remaining Ingredients: Add the diced tomatoes, chicken broth, dried apricots, olives, and honey. Stir well and bring the mixture to a simmer.
- Return Chicken and Cook: Place the browned chicken back into the pot, nestling it into the sauce. Cover and cook on low heat for 45-60 minutes until the chicken is tender and cooked through.
- Garnish and Serve: Remove from heat and garnish with chopped fresh cilantro. Serve hot with couscous or flatbread. Enjoy!
Notes:
For added flavor, you can marinate the chicken in the spices for a few hours before cooking. This dish can also be made with lamb or beef instead of chicken.
Nutritional Information:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 480 kcal |
| Fat | 25g |
| Carbohydrates | 35g |
| Protein | 30g |
User Reviews:
Amina H.: "The flavors were so authentic, and the chicken was incredibly tender. This has become a family favorite!"
David R.: "The combination of spices and the sweetness of the apricots made this dish amazing."