Moroccan Chicken Tagine

Name: Moroccan Chicken Tagine
Prep time: 20 min
Cook time: 1 h 50 min
Total time: 2 h 10 min
Yield: 6 servings
Ingredients: ¼ cup ground cinnamon ¼ cup ground cinnamon; ¼ cup ground cumin ¼ cup ground cumin; 2 tablespoons ground turmeric 2 tablespoons ground turmeric; 2 tablespoons ground coriander 2 tablespoons ground coriander; 2 tablespoons ground ginger 2 tablespoons ground ginger; 2 tablespoons crushed dried mint 2 tablespoons crushed dried mint; 1 tablespoon salt 1 tablespoon salt; 2 teaspoons ground black pepper 2 teaspoons ground black pepper

Prep: 20 minsCook: 1 hr 50 mins

Prep

20 mins

Cook

1 hr 50 mins

Servings

Difficulty

Hard

Gluten-FreeDairy-FreeVegetarianVegan

(0)

Ingredients

Servings:

¼ cup ground cinnamon¼ cup ground cinnamon
¼ cup ground cumin¼ cup ground cumin
22 tablespoons ground turmeric
22 tablespoons ground coriander
22 tablespoons ground ginger
22 tablespoons crushed dried mint
11 tablespoon salt
22 teaspoons ground black pepper

Instructions

1
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.
2
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.
3
Place chicken and 1/2 cup reserved spice mix into a bowl; toss until thoroughly coated.
4
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.
5
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.
6
Serve chicken garnished with cilantro and almonds.

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