Moroccan Chicken Tagine recipe
All Recipes World Cuisine Recipes African North African Moroccan
Ingredients
- ¼ cup ground cinnamon ¼ cup ground cumin 2 tablespoons ground turmeric 2 tablespoons ground coriander 2 tablespoons ground ginger 2 tablespoons crushed dried mint 1 tablespoon salt 2 teaspoons ground black pepper ½ cup chopped dried apricots ¼ cup raisins ¼ cup olive oil, or as needed 4 bone-in chicken thighs ½ small onion, minced 2 teaspoons chopped garlic 1 cup chicken broth ¼ cup honey ½ bunch fresh cilantro, chopped ¼ cup toasted sliced almonds
Nutrition Info
- 370.8 caloriescarbohydrate: 35.8 gcholesterol: 43.5 mgfat: 20.4 gfiber: 6.7 gprotein: 15.4 gsaturatedFat: 3.7 gservingSize: -sodium: 1375.1 mgsugar: 22.3 gtransFat: : -unsaturatedFat: : -
Directions Moroccan Chicken Tagine
Directions
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Mix cinnamon, cumin, turmeric, coriander, ginger, mint, salt, and pepper together in a bowl. Measure out 1/2 cup spice mix and set the remaining aside for another use.
Bring a small pot of water to a boil, add apricots and raisins. Cook until fruit is soft, about 5 minutes. Drain, reserving 1/2 cup of cooking water.
Pour enough olive oil into a large skillet or Dutch oven to coat the bottom, turn heat to medium. Coat chicken with the 1/2 cup spice mix and place in the hot oil, cook until golden brown and releases easily from the skillet, 3 to 4 minutes per side.
Mix onion and garlic into skillet with chicken, cook and stir until fragrant, 2 to 3 minutes. Add apricots, raisins, reserved 1/2 cup water from fruit, chicken broth, and honey, reduce heat to low and cover. Cook until chicken is very tender, 1 1/2 to 2 hours.
Serve chicken garnished with cilantro and almonds.