Moroccan Chicken

Moroccan Chicken Tagine

Savory chicken recipe baked with dried apricots and prunes and spiced with sautéed garlic, onions, turmeric, cardamom, ginger, cinnamon, black pepper, chicken broth, and a touch of honey (for the finishing touch garnish with fried almonds).

Prep Time: 90 minutes

Serves: 4

Ingredients:

Directions:

  • Preheat oven to 350°.
  • Add prunes to a saucepan, cover with water, and add ½ teaspoon cinnamon.
  • Bring to boil, reduce heat, and simmer for 15-20 minutes, then remove from heat and drain.
  • Season chicken with salt, pepper, and cumin to taste, set aside.
  • Heat oil in heavy-bottomed pan over medium heat.
  • Add almonds to oil and sauté until golden brown, about 3-4 minutes. Remove and place on paper towel-lined plate.
  • Add prepared chicken to pan and brown on all sides. Remove from oil and place on paper towel-lined plate.
  • Add onion and garlic to pan and sauté until fragrant, 1-2 minutes.
  • Add remaining 6 ingredients, deglaze pan, and bring to a boil.
  • Turn heat down and simmer for 5 minutes.
  • Place chicken in oven-safe pan and surround with prunes.
  • Pour spice mixture over chicken and dried fruit.
  • Cover, and bake for 1 hour or until chicken is completely white all the way through.

Garnish with toasted almonds and lemon zest and serve.


Allium cepa(xii.48)
Elettaria cardamomum(xii.48)
Zingiber officinale(xii.48)
Black pepper is the dried, unripe seed of the woody Piper nigrum vine, white pepper is the dried ripe fruit with the outer part removed. (xii.48)
Citrus limon(xii.48)

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