Moroccan Chicken Tagine
Tags: #moroccan #tagine #chicken #apricots #cinnamon
Serving: 6 portions
Total time: 2 hours
Aromatic North African stew with chicken, dried fruits, and warming spices.
Ingredients
- 1200g chicken thighs, bone-in
- 30ml olive oil
- 2 onions, sliced
- 4 garlic cloves, minced
- 15g fresh ginger, grated
- 10g ground cinnamon
- 5g ground cumin
- 5g ground coriander
- 3g ground turmeric
- 200g dried apricots
- 100g green olives, pitted
- 500ml chicken stock
- 30ml honey
- 60g almonds, toasted
- 30g cilantro, chopped
- Salt to taste
Steps
- Heat oil in tagine or heavy pot over medium heat
- Brown chicken pieces on all sides
- Remove chicken and set aside
- Sauté onions until softened and golden
- Add garlic, ginger, and all spices
- Cook until fragrant, about 1 minute
- Return chicken to pot
- Add apricots, olives, and stock
- Bring to simmer, cover, and cook 1.5 hours
- Stir in honey and cook 15 more minutes
- Adjust seasoning with salt
- Garnish with almonds and cilantro
- Serve with couscous or flatbread
Notes
Traditional tagines are cooked in conical clay pots, but any heavy-bottomed pot works. The dish improves with time.
Cooksmith