Moorish Moroccan Chicken Tagine |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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We love couscous and are always looking for new dishes to go with it. This is a lovely rich, yet light dish with gorgeous Moroccan flavors. Ingredients:
5 large chicken thighs |
2 tablespoons extra virgin olive oil |
1 medium red onion, thinly sliced |
1 medium white onion, thinly sliced |
1 1/2 teaspoons cumin |
1/2 teaspoon smoked paprika |
1 teaspoon cinnamon |
1 teaspoon chili flakes |
1 teaspoon cornflour |
1 lemon, juice and zest of |
2 tablespoons honey |
16 ounces chicken broth |
16 ounces chickpeas, washed and drained |
8 dried apricots, roughly chopped |
8 dried prunes, roughly chopped |
1/2 cup fresh cilantro, chopped |
Directions:
1. Heat Oven to 350 (not required if you want to make this on the stove top).
2. In a dutch oven or heavy large deep skillet heat 1tbsp olive oil over a medium heat.
3. Slice the chicken thighs into 3-4 pieces each.
4. Season with salt and pepper.
5. Lay the chicken piece into the oil and brown both sides - don't cok all the way through.
6. Remove chicken and reserve on a plate.
7. Add the rest of the olive oil and add the onions and cook until softened, keep stirring as you don't want them to burn.
8. Add the cumin, paprika, cinnamon, chilli flakes and lemon zest and cornflour and cook for 1 minute, then add the the lemon juice, honey and chicken broth, apricots and prunes and chickpeas. Stir together.
9. Add the chicken and any juices back to pot and stir through and cover.
10. Either cook in oven for 1 hour or simmer gently on stove top.
11. After 1 hour add the chopped coriander and serve over some cooked couscous or with rice.
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