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Chicken Tagine with Khlea and Aromatics
A traditional Moroccan dish made with chicken, khlea, and aromatic spices. This tagine is slow-cooked to perfection, resulting in tender and flavorful meat.
⏱80 min🍽4 servings📊medium
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Ingredients
- ●1.5 kg Chicken thighsbone-in, skin-on
- ●500g Khleacured and dried beef, crumbled
- ●2 tbsp Olive oil
- ●1 large Onion
- ●2 inches Gingerfresh
- ●2 Cinnamon sticksfresh
- ●1 tsp Ground cumin
- ●1 tsp Ground coriander
- ●1 tsp Salt
- ●1 tsp Black pepper
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Instructions
- 1
Heat the oil in a large clay tagine or Dutch oven over medium heat.
- 2
Add the onion and ginger and cook until the onion is translucent.
- 3
Add the chicken and cook until browned on all sides.
- 4
Add the khlea, cumin, coriander, salt, and pepper. Stir well to combine.
- 5
Add 1 cup of water to the tagine and bring to a boil.
- 6
Reduce the heat to low and simmer, covered, for 1 hour, or until the chicken is tender.
- 7
Remove the tagine from the heat and let it cool slightly.
- 8
Serve the chicken and sauce hot, garnished with fresh herbs, if desired.
- 9
Serve with couscous or crusty bread, if desired.