This Moroccan chicken tagine pairs savory stewed chicken with sweet dried fruits and spices often used in Moroccan cooking. Kids love it! Serve over couscous and garnish with toasted almonds and fresh cilantro.
Preparation Details
Prep Time: 20 mins
Cook Time: 1 hr 50 mins
Total Time: 2 hrs 10 mins
Servings: 6
Ingredients
- ¼ cup ground cinnamon
- ¼ cup ground cumin
- 2 tablespoons ground turmeric
- 2 tablespoons ground coriander
- 2 tablespoons ground ginger
- 2 tablespoons crushed dried mint
- 1 tablespoon salt
- 2 teaspoons ground black pepper
Steps
- To make the spice mix: Mix cinnamon, cumin, turmeric, coriander, ginger, mint, salt, and pepper together in a bowl. Measure out 1/2 cup spice mix and set remaining mix aside for another use.
- To make the tagine: Bring a small pot of water to a boil. Add apricots and raisins and cook until soft, about 5 minutes. Drain, reserving 1/2 cup cooking water.
- Place chicken and 1/2 cup reserved spice mix into a bowl; toss until thoroughly coated.
- Pour enough olive oil into a large skillet or Dutch oven to coat the bottom; turn heat to medium. Cook chicken in the hot skillet until golden brown and it releases easily from the skillet, 3 to 4 minutes per side. Add onion and garlic; cook and stir until fragrant, 2 to 3 minutes.
- Add apricots, raisins, and reserved 1/2 cup cooking water; stir in chicken broth and honey. Cover, reduce the heat to low, and cook until chicken is very tender, 1 ½ to 2 hours.
- Serve chicken garnished with cilantro and almonds.