Moroccan Chicken Tagine
A flavorful Moroccan-inspired stew made with chicken, olives, and spices.
Ingredients
- ●1 1/2 pounds chicken thighsbone-in
- ●2 tablespoons olive oil
- ●1 medium onion
- ●3 cloves garlic
- ●1 teaspoon cumin
- ●1 teaspoon coriander
- ●1/2 teaspoon paprika
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●1/4 cup dried olives
- ●1 cup chicken broth
- ●2 tablespoons xtra-tangy tagine spice mix
Instructions
- 1
Heat the olive oil in the bottom of a clay or ceramic tagine or Dutch oven over medium heat.
- 2
Add the onion and cook, stirring occasionally, until it's softened and lightly browned, about 8 minutes.
- 3
Add the garlic and cook for 1 minute.
- 4
Add the cumin, coriander, paprika, salt, and black pepper. Cook for 1 minute.
- 5
Add the chicken and cook until browned on all sides, about 5-7 minutes.
- 6
Add the olives, chicken broth, and tagine spice mix. Stir to combine.
- 7
Bring the mixture to a boil, then cover the tagine or Dutch oven and transfer it to the oven.
- 8
Bake at 300°F (150°C) for 30 minutes, or until the chicken is cooked through and the sauce has thickened.
- 9
Serve hot, garnished with chopped fresh herbs, if desired.
- 10
Let the dish rest for 10 minutes before serving.
- 11
Serve over rice or with crusty bread.
- 12
Garnish with toasted almonds or pistachios, if desired.