Ingredients for Best Chicken Tagine
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- Paprika (quantity not specified in sources)
- 1/2 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 teaspoon ground cinnamon
- Water (not explicitly used; chicken broth specified instead)
- Chickpeas (quantity not specified in sources)
- Diced Tomatoes (quantity not specified in sources)
- Coriander Root (quantity not specified in sources)
- 2 tablespoons honey
- 1 1/2 lbs boneless skinless chicken thighs
- Sesame Seeds (quantity not specified in sources)
- Fresh cilantro, chopped (for garnish)
- Couscous (for serving, quantity not specified for preparation)
- Chicken Stock Powder (3 cups chicken broth specified in recipe)
- 1/2 cup slivered almonds, toasted
- Pinch saffron threads (optional)
- 1 cup dried apricots, halved
- 1/2 cup raisins
- 3 cups chicken broth
- Salt and fresh ground black pepper, to taste
- Rice (for serving, quantity not specified for preparation)
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How to Make Best Chicken Tagine
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken and cook until browned on all sides.
- Add onion, garlic, and ginger to the pot and cook until softened, about 5 minutes.
- Stir in cumin, coriander, turmeric, cinnamon, cayenne pepper (if using), and saffron (if using). Cook for 1 minute more.
- Add dried apricots, raisins, chicken broth, and honey. Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes, or until chicken is cooked through and tender.
- Season with salt and pepper to taste.
- Garnish with toasted slivered almonds and fresh cilantro before serving.
- Serve hot with couscous or rice.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
163g
Fat
8g
Carbs
33g
