Saudi Chicken Tagine
A hearty and flavorful chicken dish from Saudi Arabian cuisine, slow-cooked in a rich and aromatic tagine sauce.
Ingredients
- ●1 1/2 pounds chicken thighsbone-in, skin-on
- ●1 large onionchopped
- ●2 inches galangalpeeled and grated
- ●2 tablespoons ghee or vegetable oilfor cooking
- ●1 teaspoon cuminground
- ●1 teaspoon corianderground
- ●1/2 teaspoon cayenne pepperoptional
- ●1 teaspoon saltto taste
- ●1/2 teaspoon black pepperto taste
- ●2 cups chicken brothlow-sodium
- ●1 cup light tagine saucehomemade or store-bought
Instructions
- 1
Heat the ghee or oil in a large Dutch oven over medium heat.
- 2
Add the chopped onion and cook, stirring occasionally, until lightly browned, about 8 minutes.
- 3
Add the grated galangal and cook, stirring constantly, for 1 minute.
- 4
Add the cumin, coriander, cayenne pepper (if using), salt, and black pepper. Cook for 1 minute, stirring constantly.
- 5
Add the chicken and cook, stirring occasionally, until browned on all sides, about 5-7 minutes.
- 6
Add the chicken broth and bring to a boil.
- 7
Reduce the heat to low and simmer, covered, until the chicken is cooked through and the sauce has thickened, about 25-30 minutes.
- 8
Stir in the light tagine sauce and cook for an additional 5-10 minutes.
- 9
Serve the chicken and sauce hot, garnished with fresh herbs (if desired).