Description
Sweet and savory stewed chicken with dried fruits and exotic spices. Serve this on top of couscous and top with toasted almonds and fresh cilantro. Children love the familiarity of the ‘sweet’ spices and dried fruits.
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
- ½ cup chopped dried apricots
- ¼ cup raisins
- ¼ cup olive oil, or as needed
- 4 bone-in chicken thighs
- ½ small onion, minced
- 2 teaspoons chopped garlic
- 1 cup chicken broth
- ¼ cup honey
- ½ bunch fresh cilantro, chopped
- ¼ cup toasted sliced almonds
Instructions
- 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.
- 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 1/2 to 2 hours.
- Serve chicken garnished with cilantro and almonds.
Prep Time: 20 mins
Cook Time: 1 hr 46 mins
Total Time: 2 hrs 6 mins
Servings: 6