Tunisian Chicken Tagine
A flavorful North African dish made with chicken, wholesome spices, and a rich tagine sauce.
Ingredients
- ●1 1/2 pounds Boneless, skinless chicken thighsCut into 1-inch pieces
- ●2 tablespoons Coconut oilFor cooking
- ●1 medium OnionChopped
- ●3 cloves GarlicMinced
- ●1-inch piece GingerGrated
- ●1 teaspoon Wholesome ground cuminOr to taste
- ●1/2 teaspoon Smoked paprikaOr to taste
- ●1/2 teaspoon SaltOr to taste
- ●1/4 teaspoon Black pepperOr to taste
- ●1/2 cup Dried apricotsChopped
- ●1 cup Chicken brothLow-sodium
Instructions
- 1
Heat 1 tablespoon of coconut oil in a large Dutch oven over medium-high heat.
- 2
Add the chicken to the pot and cook until browned, about 5-7 minutes. Remove from the pot and set aside.
- 3
In the same pot, add the remaining 1 tablespoon of coconut oil. Add the onion, garlic, and ginger, and cook until the onion is translucent, about 5 minutes.
- 4
Add the cumin, smoked paprika, salt, and black pepper to the pot, and cook for 1 minute.
- 5
Add the browned chicken back to the pot, along with the apricots and chicken broth. Bring to a boil, then reduce the heat to low and simmer, covered, for 20-25 minutes, or until the chicken is cooked through.
- 6
Serve the tagine hot, garnished with fresh herbs, if desired.