Great Moroccan Chicken Tagine Recipe
Traditional Moroccan Chicken Tagine Recipe choices are a Middle Eastern and North African staple.
Equipment
- Dutch oven or tagine pot
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Tongs
Ingredients
- 8 chicken thighs (bone-in, skin-on)
- 2 onions, chopped
- 4 cloves garlic, minced
- 2 tsp ground ginger
- 2 tsp ground cumin
- 2 tsp paprika
- 1 tsp ground cinnamon
- 1/2 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/2 tsp cayenne pepper
- 2 cups chicken broth
- 1/2 cup green olives, pitted
- 1/2 cup dried apricots, chopped
- 1/2 cup raisins
- 2 tbsp honey
- 2 tbsp lemon juice
- Salt and pepper, to taste
Instructions
- In a large Dutch oven or tagine pot, heat some oil over medium-high heat. Add chicken thighs and brown them on both sides. Remove chicken from pot and set aside.
- In the same pot, add onions and sauté until soft and translucent. Add garlic and cook for another minute.
- Add ginger, cumin, paprika, cinnamon, coriander, turmeric, and cayenne pepper to the pot and stir to combine. Cook for 1-2 minutes until fragrant.
- Return the chicken to the pot and add chicken broth, green olives, dried apricots, raisins, honey, and lemon juice. Stir to combine.
- Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and cook for about 45 minutes, or until the chicken is cooked through and tender.
- Season with salt and pepper to taste.
- Sprinkle with fresh parsley and serve hot with couscous, rice, or bread.