North Africangluten-freepaleovia groq
Egyptian Charred Chicken Tagine
A flavorful North African chicken dish cooked to perfection in a traditional clay pot, infused with the deep smokiness of charred onions and the warmth of spices.
⏱40 min🍽4 servings📊medium
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Ingredients
- ●1 1/2 pounds boneless, skinless chicken thighs
- ●2 medium charred onions
- ●2 tablespoons olive oil
- ●3 cloves garlic
- ●1-inch piece fresh ginger
- ●1 teaspoon ground cumin
- ●1 teaspoon ground coriander
- ●1/2 teaspoon ground cinnamon
- ●1/4 teaspoon ground cayenne pepper
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
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Instructions
- 1
Heat the olive oil in the bottom of the clay pot over medium heat.
- 2
Add the charred onions and cook until fragrant, about 2 minutes.
- 3
Add the garlic, ginger, cumin, coriander, cinnamon, cayenne pepper, salt, and black pepper. Cook, stirring constantly, for 1 minute.
- 4
Add the chicken to the pot and cook until browned on all sides, about 5-7 minutes.
- 5
Add enough water to the pot to cover the chicken and bring to a boil.
- 6
Reduce the heat to low and simmer, covered, for 20-25 minutes, or until the chicken is cooked through.
- 7
Serve hot, garnished with fresh parsley or cilantro, if desired.