North African Chicken Tagine
A flavorful and aromatic dish from Tunisia, the country of origin for the tagine, a slow-cooked stew typically cooked in a clay pot with a conical lid.
Ingredients
- ●1 1/2 pounds chicken thighsbone-in, skin-on
- ●2 tablespoons olive oilfor cooking
- ●1 medium onionchopped
- ●3 cloves garlicminced
- ●1 teaspoon cuminground
- ●1 teaspoon corianderground
- ●1 cup chicken brothlow-sodium
- ●2 tablespoons honeyfor sweetness
- ●1/4 cup almondssliced or slivered
- ●1/4 cup chopped fresh parsleyfor garnish
Instructions
- 1
Heat the oil in the bottom of a clay or ceramic 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 cook for an additional minute.
- 4
Add the cumin and coriander and cook for 1 minute, stirring constantly.
- 5
Add the chicken and cook until browned on all sides, about 5-7 minutes.
- 6
Add the chicken broth, honey, and almonds to the tagine.
- 7
Bring the mixture to a boil, then cover the tagine and transfer it to the oven.
- 8
Bake at 300°F (150°C) for 45-50 minutes, or until the chicken is cooked through and the sauce is thickened.
- 9
Garnish with parsley and serve over couscous or rice.