Moroccan Chicken Tagine
A traditional North African dish made with tender chicken, aromatic spices, and dried fruits.
Ingredients
- ●1 1/2 pounds boneless, skinless chicken thighs chickencut into 1 1/2-inch pieces
- ●2 tablespoons olive oil
- ●1 large onion, chopped onion
- ●2 cloves, minced garlic
- ●1 tablespoon, grated ginger
- ●1 teaspoon cumin
- ●1 teaspoon coriander
- ●1/2 teaspoon cinnamon
- ●1/2 teaspoon turmeric
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●1 cup dried apricots
- ●2 cups chicken broth
- ●1 cup water
Instructions
- 1
Heat the oil in the bottom of a large clay or ceramic tagine over medium heat.
- 2
Add the onion and cook, stirring occasionally, until it is softened and lightly browned, about 8 minutes.
- 3
Add the garlic and ginger and cook, stirring constantly, for 1 minute.
- 4
Add the cumin, coriander, cinnamon, turmeric, salt, and pepper and cook, stirring constantly, for 1 minute.
- 5
Add the chicken to the tagine and cook, stirring occasionally, until it is browned on all sides, about 5 minutes.
- 6
Add the dried apricots, chicken broth, and water to the tagine and bring to a boil.
- 7
Cover the tagine and transfer it to the preheated oven.
- 8
Bake the tagine for 30 minutes, or until the chicken is cooked through and the sauce is thickened.
- 9
Serve the tagine hot, garnished with chopped fresh parsley or cilantro, if desired.