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A Flavorful Moroccan Tagine with Chicken

Ingredients: 4 chicken thighs or 2 chicken breasts, skin on and bone in 1 large onion, chopped 2 garlic cloves, minced 2 tablespoons olive oil 2 teaspoons ground cumin 2 teaspoons ground coriander 1 teaspoon paprika 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon cayenne pepper Salt and pepper to taste 1 can (14 oz) diced tomatoes 1 cup chicken broth 1/2 cup pitted green olives 1/4 cup chopped fresh cilantro Lemon wedges for serving Instructions: Preheat the oven to 375°F. Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Season the chicken with salt and pepper and brown on both sides in the hot oil. Remove from the skillet and set aside. In the same skillet, sauté the onion and garlic until soft, about 5 minutes. Add the spices (cumin, coriander, paprika, cinnamon, ginger, and cayenne pepper) to the skillet and cook for an additional 2 minutes, stirring constantly. Stir in the diced tomatoes and chicken broth, and bring the mixture to a simmer. Add the chicken back to the skillet, along with any juices that may have collected on the plate. Cover the skillet with a lid or aluminum foil and bake in the oven for 35-40 minutes, or until the chicken is cooked through. Remove the skillet from the oven and stir in the olives and cilantro. Serve the Moroccan Tagine with Chicken hot, garnished with lemon wedges on the side. Enjoy the aromatic flavors of this delicious Moroccan Tagine with Chicken!

Moroccan Tagine is a traditional North African dish that is slow-cooked in a clay pot called a “tagine” over an open flame. However, you can also make this recipe in a large oven-safe skillet or Dutch oven if you don’t have a tagine. The chicken is first browned in the skillet to seal in the juices and add a crispy texture to the skin. Then, the onions and garlic are sautéed until soft and fragrant before the spices (cumin, coriander, paprika, cinnamon, ginger, and cayenne pepper) are added. The spices are toasted in the skillet to release their flavors before the tomatoes and chicken broth are added to create a rich and flavorful sauce. After adding the chicken back to the skillet and covering it with a lid or aluminum foil, the dish is baked in the oven until the chicken is cooked through. Finally, the olives and cilantro are stirred in for an extra layer of flavor and texture. Moroccan Tagine with Chicken is typically served with crusty bread or couscous to soak up the delicious sauce. It is also commonly garnished with lemon wedges, which add a bright and zesty freshness to the dish.

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