Moroccan Chicken Tagine
Description
This Moroccan chicken tagine braises chicken thighs with the perfect balance of spices, garlic, onions, and sweet dried fruit for a family-pleasing meal.
Ingredients
•
1/4 cup ground cinnamon
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1/4 cup ground cumin
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2 tablespoons ground turmeric
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2 tablespoons ground coriander
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2 tablespoons ground ginger
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2 tablespoons crushed dried mint
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1 tablespoon salt
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2 teaspoons ground black pepper
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1/2 cup chopped dried apricots
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1/4 cup raisins
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4 bone-in chicken thighs
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1/4 cup olive oil, or as needed
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1/2 small onion, minced
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2 teaspoons chopped garlic
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1 cup chicken broth
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1/4 cup honey
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1/2 bunch fresh cilantro, chopped
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1/4 cup toasted sliced almonds
Directions
1
To make the spice mix: Mix cinnamon, cumin, turmeric, coriander, ginger, mint, salt, and pepper together in a bowl. Measure out 1/2 cup spice mix and set remaining mix aside for another use.
2
To make the tagine: Bring a small pot of water to a boil. Add apricots and raisins and cook until soft, about 5 minutes. Drain, reserving 1/2 cup cooking water.
3
Place chicken and 1/2 cup reserved spice mix into a bowl; toss until thoroughly coated.
4
Pour enough olive oil into a large skillet or Dutch oven to coat the bottom; turn heat to medium. Cook chicken in the hot skillet until golden brown and it releases easily from the skillet, 3 to 4 minutes per side. Add onion and garlic; cook and stir until fragrant, 2 to 3 minutes.
5
Add apricots, raisins, and reserved 1/2 cup cooking water; stir in chicken broth and honey. Cover, reduce the heat to low, and cook until chicken is very tender, 1 ½ to 2 hours.
6
Serve chicken garnished with cilantro and almonds.