Moroccan Chicken Tagine
A rich and flavorful stew originating from Morocco, typically cooked in a clay pot. This recipe is a simplified version that captures the essence of the traditional dish.
Ingredients
- ●1 1/2 pounds boneless, skinless thighs chickencut into 1-inch pieces
- ●2 tablespoons olive oilfor cooking
- ●1 large onionchopped
- ●3 cloves garlicminced
- ●1-inch piece gingergrated
- ●1 teaspoon ground cuminfor added flavor
- ●1 teaspoon ground corianderfor added flavor
- ●1/2 teaspoon paprikasmoked or sweet
- ●1/2 teaspoon saltto taste
- ●1/4 teaspoon black pepperto taste
Instructions
- 1
Heat 2 tablespoons of olive oil in a large clay pot or Dutch oven over medium heat.
- 2
Add the chopped onion and cook until softened, about 5 minutes.
- 3
Add the minced garlic and grated ginger, cooking for an additional 1 minute.
- 4
Add the chicken to the pot, cooking until browned on all sides, about 5-7 minutes.
- 5
Add the cumin, coriander, paprika, salt, and black pepper, stirring to combine.
- 6
Add 1 cup of water to the pot, bringing the mixture to a simmer.
- 7
Reduce the heat to low and cover the pot, cooking for 20-25 minutes, or until the chicken is cooked through.
- 8
Serve hot, garnished with fresh herbs if desired.