Ingredients for Moorish Moroccan Chicken Tagine
- Chicken Thighs
- Extra Virgin Olive Oil
- Red Onion
- White Onion
- 1 teaspoon ground cumin
- Smoked Paprika
- 1/2 teaspoon ground cinnamon
- Chili Flakes
- Cornflour
- Lemon, Juice And Zest Of
- Honey
- 1 cup chicken broth
- Chickpeas
- 1/2 cup dried apricots, chopped
- Dried Prunes
- Fresh cilantro, chopped (for garnish)
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How to Make Moorish Moroccan Chicken Tagine
- In a large bowl, combine chicken with 1 teaspoon salt, 1/2 teaspoon black pepper, turmeric, cumin, coriander, and cinnamon. Mix well and set aside.
- Heat olive oil in a large tagine or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and ginger and cook for 1 minute more, until fragrant.
- Add the marinated chicken to the pot and cook until browned on all sides.
- Stir in dried apricots, raisins, and saffron (if using).
- Pour in chicken broth, bring to a simmer, then reduce heat to low, cover, and cook for 45-60 minutes, or until chicken is cooked through and tender.
- Garnish with toasted slivered almonds and fresh cilantro before serving. Serve hot with couscous.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
105g
Fat
31g
Carbs
21g
