Middle Eastern Chicken Tagine
A hearty and aromatic stew originating from Morocco, made with chicken, dried fruits, and spices.
Ingredients
- ●1 1/2 pounds Boneless, skinless chicken thighs
- ●2 tablespoons Olive oil
- ●1 large Onion
- ●3 cloves Garlic
- ●1-inch piece Ginger
- ●2 Cinnamon sticks
- ●1 teaspoon Ground cumin
- ●1 teaspoon Ground coriander
- ●1/2 teaspoon Turmeric
- ●1/2 teaspoon Salt
- ●1/4 teaspoon Black pepper
- ●1 cup Dried apricots
- ●1/2 cup Dried prunes
Instructions
- 1
Heat oil in a large Dutch oven over medium heat.
- 2
Add onion and cook, stirring occasionally, until softened, 8 minutes.
- 3
Add garlic, ginger, cinnamon sticks, cumin, coriander, turmeric, salt, and pepper; cook, stirring constantly, 1 minute.
- 4
Add chicken and cook, stirring occasionally, until browned, 5 minutes.
- 5
Add apricots and prunes; stir to combine.
- 6
Add 2 cups water to the pot and bring to a boil.
- 7
Cover the pot and transfer to the oven; braise until the chicken is cooked through and the sauce is thickened, 25-30 minutes.
- 8
Remove the pot from the oven and let it cool slightly.
- 9
Serve the tagine hot, garnished with fresh cilantro, if desired.
- 10
Taste and adjust the seasoning as needed.