Monsoon Algerian Chicken Tagine
A flavorful North African-inspired dish made with chicken, spices, and a hint of monsoon, served over a bed of fluffy rice.
Ingredients
- ●1 1/2 pounds chicken thighsbone-in, skin-on
- ●2 inches fresh gingerpeeled and grated
- ●2 tablespoons algerian spice blendcontaining cumin, coriander, and cinnamon
- ●2 teaspoons monsoonuse fresh or dried
- ●2 tablespoons olive oil
- ●1 large onionchopped
- ●3 cloves garlicminced
- ●1/2 teaspoon cayenne pepper
- ●1 teaspoon salt
- ●1/2 teaspoon black pepper
- ●2 tablespoons cornstarch
- ●2 cups chicken broth
Instructions
- 1
Heat the oil in a large Dutch oven over medium-high heat.
- 2
Brown the chicken on both sides, about 5-7 minutes.
- 3
Remove the chicken from the pot and set aside.
- 4
Add the onion and cook until softened, about 5 minutes.
- 5
Add the ginger, garlic, cayenne pepper, salt, and black pepper.
- 6
Cook for 1 minute, stirring constantly.
- 7
Add the Algerian spice blend and monsoon.
- 8
Cook for 1 minute, stirring constantly.
- 9
Add the chicken broth and bring to a boil.
- 10
Return the chicken to the pot and cover.
- 11
Simmer over low heat for 20-25 minutes or until the chicken is cooked through.
- 12
Mix the cornstarch with a little water and stir into the pot.
- 13
Cook for an additional 2-3 minutes or until the sauce has thickened.
- 14
Serve hot over rice.