Moroccan Chicken Tagine

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.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 46 mins
• Total Time: 2 hr 6 mins
• Calories: 371 Calories

Ingredients

• ¼ cup honey
• 1 tablespoon salt
• ¼ cup raisins
• 2 teaspoons ground black pepper
• 1 cup chicken broth
• 2 teaspoons chopped garlic
• ¼ cup ground cinnamon
• 2 tablespoons ground turmeric
• ¼ cup toasted sliced almonds
• 2 tablespoons ground ginger
• ¼ cup olive oil, or as needed
• 2 tablespoons ground coriander
• ½ cup chopped dried apricots
• ¼ cup ground cumin
• ½ bunch fresh cilantro, chopped
• 4 bone-in chicken thighs
• ½ small onion, minced
• 2 tablespoons crushed dried mint

Recipe Instructions

Step 1

Mix cinnamon, cumin, turmeric, coriander, ginger, mint, salt, and pepper together in a bowl. Measure out 1/2 cup spice mix and set the remaining aside for another use.

Step 2

Bring a small pot of water to a boil; add apricots and raisins. Cook until fruit is soft, about 5 minutes. Drain, reserving 1/2 cup of cooking water.

Step 3

Pour enough olive oil into a large skillet or Dutch oven to coat the bottom; turn heat to medium. Coat chicken with the 1/2 cup spice mix and place in the hot oil; cook until golden brown and releases easily from the skillet, 3 to 4 minutes per side.

Step 4

Mix onion and garlic into skillet with chicken; cook and stir until fragrant, 2 to 3 minutes. Add apricots, raisins, reserved 1/2 cup water from fruit, chicken broth, and honey; reduce heat to low and cover. Cook until chicken is very tender, 1 1/2 to 2 hours.

Step 5

Serve chicken garnished with cilantro and almonds.