Warm Algerian Peanut Tagine
A hearty and flavorful North African stew made with peanuts, chicken, and spices. Best served with crusty bread or couscous.
Ingredients
- ●1 pound boneless, skinless chicken thighscut into 1-inch pieces
- ●1 cup peanutsshelled and chopped
- ●2 tablespoons olive oiluse for browning the chicken
- ●1 medium onionchopped
- ●3 cloves garlicminced
- ●1 teaspoon cuminground
- ●1 teaspoon corianderground
- ●1/4 teaspoon cayenne pepperoptional
- ●1/2 teaspoon saltuse to taste
- ●1 teaspoon algerian spice blenduse to taste
Instructions
- 1
Heat the olive oil in a large Dutch oven over medium-high heat.
- 2
Brown the chicken in batches until cooked through, then set aside.
- 3
Add the onion and garlic to the pot and sauté until softened, about 5 minutes.
- 4
Add the peanuts, cumin, coriander, cayenne pepper (if using), and salt. Stir to combine.
- 5
Add the chicken back to the pot and stir to coat with the spice mixture.
- 6
Add 2 cups of chicken broth to the pot and bring to a boil.
- 7
Reduce the heat to low and simmer, covered, for 20-25 minutes or until the flavors have melded together.
- 8
Stir in the algerian spice blend and cook for an additional 5 minutes.
- 9
Serve the tagine hot, garnished with chopped fresh cilantro (if desired).