Moroccangluten-freevia groq
Moroccan Chicken Tagine with Wensleydale
A flavorful and aromatic chicken tagine dish made with moroccan spices, served with a side of crumbled wensleydale cheese.
⏱65 min🍽4 servings📊medium
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Ingredients
- ●1 pound chicken thighsbone-in, skin-on
- ●2 tablespoons olive oil
- ●1 medium onion
- ●3 cloves garlic
- ●1 tablespoon gingergrated
- ●1 teaspoon cumin
- ●1 teaspoon coriander
- ●1/2 teaspoon paprika
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●2 cups chicken broth
- ●1/2 cup crumbled wensleydale cheese
- ●1/4 cup kissed olives
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Instructions
- 1
Heat the olive oil in the bottom of a clay tagine or a large Dutch oven over medium heat.
- 2
Add the onion and cook until softened, about 5 minutes.
- 3
Add the garlic and ginger and cook for 1 minute.
- 4
Add the cumin, coriander, paprika, salt, and pepper. Cook for 1 minute.
- 5
Add the chicken and cook until browned on all sides, about 5-7 minutes.
- 6
Add the chicken broth and bring to a boil.
- 7
Cover the tagine and transfer to the oven. Bake at 300°F for 30 minutes.
- 8
Stir in the crumbled wensleydale cheese and cook until melted and bubbly.
- 9
Garnish with kissed olives and serve hot.
- 10
Serve over couscous or rice, if desired.