Chicken cooked in a tagine is always meltingly tender. Adding sweet, caramelized pears at the end makes this Moroccan dish irresistible.
Preparation Time
20 mins
Cooking Time
1 hr 8 mins
Total Time
1 hr 28 mins
Calories
533 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Heat 2 tablespoon olive oil in a skillet over medium heat and cook onions until softened and browned, 8 to 10 minutes. Transfer onions into a tagine. Layer chicken pieces on top of onions.
Step 3
Combine turmeric, cumin, ground coriander, and salt in a small bowl; mix well with remaining 5 tablespoons olive oil. Spread spice mixture onto the chicken pieces. Add cinnamon pieces, bay leaves, ginger, and cilantro. Pour in 1/2 cup of water and cover tagine with a lid.
Step 4
Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Step 5
Melt butter in a skillet over low heat while chicken is cooking. Add sliced pears and honey and cook, while stirring, until honey has caramelized.
Step 6
Remove tagine from the oven and stir in caramelized pears. Return to the oven and cook for an additional 10 minutes.
Ingredients
1 teaspoon salt
2 tablespoons honey
2 tablespoons butter
½ cup water
3 cinnamon sticks
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 bunch fresh cilantro, chopped
1 teaspoon ground coriander
2 bay leaves, crushed
7 tablespoons olive oil, divided
1 whole chicken, cut into pieces
2 onions, peeled and sliced
2 tablespoons fresh ginger root, peeled and minced
