Moroccan Tagine Chicken with Chestnut
A rich and aromatic Moroccan chicken dish cooked in a flavorful tagine with tender chestnuts.
Ingredients
- ●1 pound chicken breastboneless and skinless
- ●2 tablespoons velvety tagine pastestore-bought or homemade
- ●1 cup chestnutscanned or fresh, peeled and sliced
- ●2 tablespoons moroccan olive oillight and flavorful
- ●1 medium onionschopped
- ●2 cloves garlicminced
- ●1 teaspoon cuminground
- ●0.5 teaspoon ground gingerground
- ●1 teaspoon saltflaky sea salt
- ●0.5 teaspoon black pepperfreshly ground
Instructions
- 1
Heat the olive oil in the bottom of a large clay or ceramic tagine over medium heat.
- 2
Add the chopped onions and cook until they start to soften, about 5 minutes.
- 3
Add the minced garlic and cook for 1 minute, until fragrant.
- 4
Add the chicken breast and cook until browned on all sides, about 5-7 minutes.
- 5
Add the velvety tagine paste, cumin, ground ginger, salt, and black pepper.
- 6
Stir to combine and cook for 1-2 minutes, until the flavors are fragrant.
- 7
Add the sliced chestnuts and stir to combine.
- 8
Cover the tagine and bring the mixture to a simmer.
- 9
Reduce the heat to low and cook, covered, for 25-30 minutes, or until the chicken is cooked through.
- 10
Remove the tagine from the heat and let it rest for 5-10 minutes before serving.
- 11
Serve hot, garnished with fresh herbs and crusty bread on the side.