Algerian Chicken Tagine
A classic Algerian dish made with chicken, wholesome spices, and fenugreek. The tagine is a traditional clay pot with a conical lid, but you can use a Dutch oven or oven-safe pot with a lid in its place.
Ingredients
- ●1 1/2 pounds Chicken thighsBone-in and skin-on
- ●1 medium OnionChopped
- ●3 cloves GarlicMinced
- ●1/2 cup Fenugreek leavesChopped
- ●2 tablespoons Algerian spice blend (wholesome)
- ●2 tablespoons Olive oilFor cooking
- ●1 cup Chicken brothLow-sodium
- ●2 tablespoons HoneyFor sweetness
Instructions
- 1
Season the chicken with salt and pepper.
- 2
Heat the olive oil in the bottom of the tagine or Dutch oven over medium heat.
- 3
Add the onion and cook until softened, about 5 minutes.
- 4
Add the garlic and fenugreek leaves and cook for 1 minute.
- 5
Add the chicken to the pot and cook until browned on all sides, about 5-7 minutes.
- 6
Add the Algerian spice blend, chicken broth, and honey to the pot.
- 7
Bring the mixture to a boil, then cover the pot and transfer it to the oven.
- 8
Bake for 30-40 minutes, or until the chicken is cooked through and the sauce has thickened.
- 9
Serve the chicken and sauce hot, garnished with additional fenugreek leaves if desired.
- 10
Serve over couscous or rice, if desired.