Moroccan Chicken Tagine
A classic Moroccan dish made with chicken, spices, and dried fruits. The slow-cooked flavors will transport you to the souks of Marrakech.
Ingredients
- ●1 1/2 pounds chicken thighsbone-in, skin-on
- ●2 tablespoons moroccan spice blendavailable at most grocery stores or online
- ●2 tablespoons almond flour
- ●2 tablespoons zesty lemon juicefreshly squeezed
- ●1 teaspoon flaky sea salt
- ●2 tablespoons olive oil
- ●1 large onionchopped
- ●3 cloves garlicminced
- ●1 large applechopped
- ●1/2 cup pruneschopped
Instructions
- 1
Heat the olive oil in the bottom of a clay or ceramic tagine or a large Dutch oven over medium heat.
- 2
Add the chopped onion and cook until softened, about 5 minutes.
- 3
Add the minced garlic and cook for an additional minute.
- 4
Add the chicken thighs to the pot and cook until browned on all sides, about 5-7 minutes.
- 5
Add the moroccan spice blend, almond flour, zesty lemon juice, and flaky sea salt to the pot. Stir to combine.
- 6
Add the chopped apple and prunes to the pot. Stir to combine.
- 7
Cover the pot and transfer to the oven. Braise the chicken for 30-40 minutes, or until cooked through.
- 8
Serve the chicken and sauce hot, garnished with fresh herbs, if desired.