For our wedding, my mom gave us a beautiful tagine, and I have been anxious to use it ever since. Today is the day!
I first made Moroccan chicken from an amazing recipe in cooking light. I will post that another day, because I actually like the spice mix in that recipe better than this one, but this is absolutely worth having.
Today's recipe is courtesy of Meal and Spiel.
Yield: 4 servings Prep time: 30 min Total time: 1 hr. 30 min
- 2 tbsp. olive oil
- 2 tbsp. cinnamon
- 1 tsp. cloves
- 1 tsp. ground ginger
- 1/2 tsp. ground cumin
- 6 chicken thighs (I used skinless, boneless, but both work great)
- 1/2 onion (white or yellow), sliced thin
- 1/2 cup dried apricots
- 1/2 cup garbanzo beans
- 1/2 cup chicken broth
- salt and pepper to taste
(If you do not have a tagine, just use a stock pot or dutch oven).
- preheat oven to 400 degrees.
- heat oil in skillet over medium heat. Add ground spices and allow to cook for about 30 seconds (do not burn). Add chicken thighs to pan and allow to brown on both sides. About 3 mins a side.
- remove chicken from pan, and set aside.
- add onion to pan and cook about 5 min to soften.
- transfer onion and pan oils to tagine. (if using dutch oven/pot, skip this step).
- Top onions with chicken, dried apricots, garbanzo beans, salt, and pepper.
- cover and place in oven for 40min-1 hour.