Spicy Tagine Chicken Curry
A flavorful Thai-inspired dish made with chicken, shallots, and the spices of the Middle East, slow-cooked in a traditional clay pot called a tagine. This hearty and aromatic curry is perfect for a chilly evening.
Ingredients
- ●1 1/2 pounds boneless, skinless chicken thighs
- ●2 large shallots
- ●2 tablespoons tagine spice mix
- ●1 tablespoon palm sugar
- ●2 tablespoons coconut oil
- ●2 tablespoons lemon juice
- ●1 cup chicken broth
- ●1 tablespoon fish sauce
- ●1 tablespoon brown sugar
- ●1/4 cup fresh cilantro
Instructions
- 1
Heat the oil in the bottom of a large clay tagine or Dutch oven over medium-high heat.
- 2
Add the chicken and cook until browned on both sides, about 5-7 minutes. Remove from the pot and set aside.
- 3
Add the shallots to the pot and cook until softened, about 5 minutes.
- 4
Add the tagine spice mix and cook for 1 minute, stirring constantly.
- 5
Add the palm sugar, lemon juice, chicken broth, fish sauce, and brown sugar. Stir to combine.
- 6
Return the chicken to the pot and bring the mixture to a simmer.
- 7
Reduce the heat to low and cook, covered, for 20-25 minutes or until the chicken is cooked through.
- 8
Stir in the cilantro and serve hot over rice or with naan bread.
- 9
Serve with a side of steamed vegetables or a simple green salad.
- 10
Garnish with additional cilantro, if desired.
- 11
Serve immediately and enjoy!