Moroccan Chicken Tagine
A traditional North African dish made with chicken, spices, and dried fruits, typically cooked in a clay pot. This recipe serves 4 and can be served with couscous.
Ingredients
- ●1 pound chicken thighsboneless and skinless
- ●2 tablespoons olive oil
- ●1 medium onion
- ●3 cloves garlic
- ●1 tablespoon gingergrated
- ●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 prunes
- ●1/4 teaspoon aleppo pepper
Instructions
- 1
Heat the oil in the bottom of a clay tagine or 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 another minute.
- 4
Add the chicken and cook until browned on all sides, about 5-7 minutes.
- 5
Add the cumin, coriander, cinnamon, turmeric, salt, and pepper. Stir to combine.
- 6
Add the prunes and 1 cup of water to the tagine.
- 7
Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 30-40 minutes, or until the chicken is cooked through.
- 8
Serve the tagine over couscous, garnished with chopped fresh parsley and a sprinkle of aleppo pepper.