Algerian Chicken Tagine
A rich and flavorful North African stew originating from Algeria, made with chicken, spices and dried fruits.
Ingredients
- ●1 1/2 pounds boneless, skinless chicken thighs chickencut into 1 1/2-inch pieces
- ●2 teaspoons ras el hanout spice blend algerianavailable at Middle Eastern or North African markets
- ●2 tablespoons unsalted butter butterysoftened
- ●1 large onion kissedchopped
- ●2 cloves garlic tagineminced
- ●1 cup waterchicken broth or water
- ●2 tablespoons honeyoptional
- ●1/2 cup dried dateschopped
- ●1/4 cup almondssliced
Instructions
- 1
Heat 1 tablespoon of butter in a large Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Transfer the chicken to a plate and set aside.
- 2
Add the remaining 1 tablespoon of butter to the pot. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
- 3
Add the ras el hanout, salt, and pepper to the pot. Cook for 1 minute, stirring constantly.
- 4
Add the chicken broth or water to the pot, scraping up any browned bits from the bottom. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes.
- 5
Add the browned chicken back to the pot and simmer for 10-15 minutes, or until the chicken is cooked through.
- 6
Stir in the honey, if using. Add the chopped dates and sliced almonds to the pot and simmer for 5 minutes more.
- 7
Serve the tagine hot, garnished with chopped fresh parsley or cilantro, if desired.