Ingredients for Chicken Tomato Tagine
- 2 tablespoons olive oil
- Red Onion
- Garlic Cloves
- Ras El Hanout Spice Mix
- Ground Cinnamon
- Ground Ginger
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Saffron
- 2 tablespoons lemon juice
- Diced Tomatoes
- Tomato Sauce
- Skinless Chicken Pieces
- 2 tablespoons honey
- 1/2 cup water
- Blanched Almond
- 1 tablespoon sesame seeds
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How to Make Chicken Tomato Tagine
- Heat 2 tablespoons of olive oil over medium-low heat in a large tagine or Dutch oven.
- Add 1 large chopped onion and 2 cloves minced garlic. Cook for 5-7 minutes, until softened. Stir in 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric, 1/4 teaspoon saffron threads (optional), and a pinch of cayenne pepper. Cook for 1 minute more, until fragrant.
- Stir in 1 (28 ounce) can crushed tomatoes, 2 tablespoons lemon juice, and 1/2 cup chicken broth.
- Season 1.5 lbs boneless, skinless chicken thighs with 1 teaspoon salt and 1/2 teaspoon black pepper. Add the chicken to the sauce.
- Cover the tagine and cook on low heat for 1 hour.
- Uncover the tagine and carefully stir in 2 tablespoons of honey and 1/2 cup of water.
- Cover and continue to cook for an additional 30-45 minutes, or until the chicken is tender and the sauce has thickened.
- Sprinkle with 1/4 cup slivered almonds and 1 tablespoon sesame seeds. Serve hot with Moroccan bread or couscous.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
51g
Fat
9g
Carbs
5g
