Thai Chicken Tagine with Spicy Eastern Twist
A fusion of Thai flavors with the bold spices of the Middle East, this chicken tagine is a hearty and aromatic dish.
Ingredients
- ●1 1/2 pounds chicken thighsBone-in, skin-on
- ●2 tablespoons kicked up chicken spice blendStore-bought or homemade
- ●2 tablespoons middle eastern olive oilUse a neutral-tasting oil for cooking
- ●1 teaspoon eastern spicesCumin, coriander, and cayenne pepper
- ●1 large onionChopped
- ●4 garlic clovesMinced
- ●2 tablespoons lemon juiceFreshly squeezed
- ●1 cup coconut milkFull-fat for richness
Instructions
- 1
Heat the olive oil in a large Dutch oven over medium-high heat.
- 2
Add the chicken and cook until browned on all sides, about 5-7 minutes.
- 3
Remove the chicken and set aside.
- 4
Reduce the heat to medium and add the onion and garlic. Cook until softened, about 5 minutes.
- 5
Add the eastern spices and cook for 1 minute, stirring constantly.
- 6
Add the kicked up chicken spice blend and cook for another minute, stirring constantly.
- 7
Add the lemon juice and stir to combine.
- 8
Return the chicken to the pot and pour in the coconut milk.
- 9
Bring the mixture to a simmer, then cover the pot and transfer it to the oven.
- 10
Bake for 25-30 minutes, or until the chicken is cooked through and the sauce has thickened.
- 11
Serve hot, garnished with fresh cilantro and a dollop of yogurt (optional).