Moorish Moroccan Chicken Tagine

Name: Moorish Moroccan Chicken Tagine
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 serving(s)
Ingredients: 5 large chicken thighs; 2 tablespoons extra virgin olive oil; 1 medium red onion, thinly sliced; 1 medium white onion, thinly sliced; 1 1/2 teaspoons cumin; 1/2 teaspoon smoked paprika; 1 teaspoon cinnamon; 1 teaspoon chili flakes; 1 teaspoon cornflour; 1 lemon, juice and zest of; 2 tablespoons honey; 16 ounces chicken broth; 16 ounces chickpeas, washed and drained; 8 dried apricots, roughly chopped; 8 dried prunes, roughly chopped; 1/2 cup fresh cilantro, chopped

Submitted by Clare E-Foodie Jones

"We love couscous and are always looking for new dishes to go with it. This is a lovely rich, yet light dish with gorgeous Moroccan flavors."

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Ready In:: 1hr 15mins
Ingredients:: 16
Serves:: 4

ingredients

5 large chicken thighs
2 tablespoons extra virgin olive oil
1 medium red onion, thinly sliced
1 medium white onion, thinly sliced
1 ¹⁄₂ teaspoons cumin
¹⁄₂ teaspoon smoked paprika
1 teaspoon cinnamon
1 teaspoon chili flakes
1 teaspoon cornflour
1 lemon, juice and zest of
2 tablespoons honey
16 ounces chicken broth
16 ounces chickpeas, washed and drained
8 dried apricots, roughly chopped
8 dried prunes, roughly chopped
¹⁄₂ cup fresh cilantro, chopped

directions

Heat Oven to 350 (not required if you want to make this on the stove top).
In a dutch oven or heavy large deep skillet heat 1tbsp olive oil over a medium heat.
Slice the chicken thighs into 3-4 pieces each.
Season with salt and pepper.
Lay the chicken piece into the oil and brown both sides - don't cok all the way through.
Remove chicken and reserve on a plate.
Add the rest of the olive oil and add the onions and cook until softened, keep stirring as you don't want them to burn.
Add the cumin, paprika, cinnamon, chilli flakes and lemon zest and cornflour and cook for 1 minute, then add the the lemon juice, honey and chicken broth, apricots and prunes and chickpeas. Stir together.
Add the chicken and any juices back to pot and stir through and cover.
Either cook in oven for 1 hour or simmer gently on stove top.
After 1 hour add the chopped coriander and serve over some cooked couscous or with rice.

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Reviews

This is a great tagine with perfect North African flavors. It's sweet, spicy, savory and just plain delicious. This time I served it with brown rice but it's in my future with couscous. Made for North Africa/Middle East forum's Visit to Morroco and PAC, FAll 2012.

Annacia
This was a perfect, quick and tasty tagine. I didn't have dried apricots, so I added a few more prunes. Served over quinoa.

phillipsjane

RECIPE SUBMITTED BY

Clare E-Foodie Jones

4 Recipes

Hi I'm 37, married to a wonderful American, Jody. I'm from England but in Clermont, Florida. Whilst my husband is at work in Orlando I have been working on a little cook book of all my favourite recipes that I have designed, including taking pics and testing them out on family & friends. I'm an engineer by trade, however my true love is cooking.....my favourite celebrity chef is Gordon Ramsey and I love Indian, Persian and Moroccan food. In my spare time I run Murano Glass Jewelry website ..www.lovesparkles.com... I hope you enjoy the meals I post....

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