Saudi Arabian Tagine Chicken
A rich and aromatic stew originating from Saudi Arabia, made with tender chicken and sweet spices.
Ingredients
- ●1 1/2 pounds chicken thighsbone-in, skin-on
- ●2 tablespoons olive oil
- ●1 medium onionchopped
- ●2 inches gingergrated
- ●2 teaspoons tagine spice mixor a combination of cinnamon, cumin, and coriander
- ●1/2 teaspoon vanillaground
- ●2 cinnamon sticksbroken into pieces
- ●2 tablespoons honey
- ●1 cup chicken broth
- ●1/4 cup aromatic herbsfresh parsley, cilantro, or mint, chopped
Instructions
- 1
Heat the oil in the bottom of a large clay or ceramic tagine or Dutch oven over medium heat.
- 2
Add the onion and ginger and cook, stirring occasionally, until the onion is golden brown, about 8 minutes.
- 3
Add the tagine spice mix, vanilla, and cinnamon sticks, and cook, stirring constantly, for 1 minute.
- 4
Add the chicken and cook, stirring occasionally, until browned on all sides, about 5 minutes.
- 5
Add the honey, chicken broth, and aromatic herbs, and bring to a boil.
- 6
Cover the tagine or Dutch oven and transfer to the oven.
- 7
Bake at 300°F (150°C) for 30 minutes, then reduce the heat to 275°F (135°C) and bake for an additional 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.
- 8
Season with salt and pepper to taste, and serve hot over rice or with crusty bread.