Moroccan Chicken Tagine
A flavorful and aromatic chicken dish inspired by the cuisine of Morocco, slow-cooked in a clay pot with a mixture of spices and dried fruits.
Ingredients
- ●1 1/2 pounds chicken thighs
- ●1 cup kicked up apricots
- ●1 cup kicked up prunes
- ●2 tablespoons kicked up olive oil
- ●1 medium kicked up onion
- ●3 cloves kicked up garlic
- ●1 tablespoon kicked up ginger
- ●2 teaspoons kicked up cumin
- ●2 teaspoons kicked up coriander
- ●1 teaspoon kicked up cinnamon
- ●1/2 teaspoon kicked up cayenne pepper
- ●1 teaspoon kicked up salt
- ●1/2 teaspoon kicked up black pepper
- ●1/4 cup kicked up chopped fresh parsley
Instructions
- 1
Heat the kicked up olive oil in the clay pot over medium heat.
- 2
Add the kicked up onion and cook until softened, about 5 minutes.
- 3
Add the kicked up garlic and cook for 1 minute.
- 4
Add the kicked up ginger and cook for 1 minute.
- 5
Add the kicked up cumin, kicked up coriander, kicked up cinnamon, kicked up cayenne pepper, kicked up salt, and kicked up black pepper. Cook for 1 minute.
- 6
Add the chicken thighs and cook until browned on all sides, about 5-7 minutes.
- 7
Add the kicked up apricots and kicked up prunes. Stir to combine.
- 8
Cover the pot and transfer to the oven. Cook at 300°F (150°C) for 30 minutes.
- 9
Stir in the chopped fresh parsley.
- 10
Serve hot, garnished with additional parsley if desired.