How To Make Moroccan Chicken Tagine
This Moroccan chicken tagine is an easy, slow-cooked filling and savory dish of juicy, heartily spiced chicken and sweet, caramelized pears.
Serves:
Ingredients
- 7tbspolive oil,divided
- 2onions,peeled and sliced
- 1whole chicken,cut into pieces
- 1tspground turmeric
- 1tspground cumin
- 1tspground coriander
- 1tspsalt
- 3cinnamon sticks
- 2bay leaves,crushed
- 1bunchfresh cilantro,chopped
- 2tbspfresh ginger root,peeled and minced
- ½cupwater
- 2tbspbutter
- 2pears,cored and sliced
- 2tbsphoney
Instructions
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Preheat the oven to 350 degrees F.
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Heat 2 tablespoons o olive oil in a skillet over medium heat and cook the onions for 8 to 10 minutes until softened and browned.
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Transfer the onions into a tagine. Layer the chicken pieces on top of the onions.
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Combine the turmeric, cumin, ground coriander, and salt in a small bowl, then mix well with the remaining 5 tablespoons of olive oil. Spread the spice mixture onto the chicken pieces.
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Add the cinnamon pieces, bay leaves, ginger, and cilantro. Pour in ½ cup of water and cover tagine with a lid.
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Bake in the preheated oven for about 50 minutes until chicken is no longer pink at the bone and the juices run clear.
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Melt the butter in a skillet over low heat while the chicken is cooking. Add the sliced pears and honey and cook, while stirring, until the honey has caramelized.
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Remove the tagine from the oven and stir in caramelized pears. Return to the oven and cook for an additional 10 minutes.
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Serve warm, and enjoy!
Nutrition
- Calories: 687.28kcal
- Fat: 50.07g
- Saturated Fat: 13.29g
- Trans Fat: 0.35g
- Monounsaturated Fat: 25.14g
- Polyunsaturated Fat: 8.36g
- Carbohydrates: 21.58g
- Fiber: 3.89g
- Sugar: 13.72g
- Protein: 38.34g
- Cholesterol: 160.18mg
- Sodium: 536.10mg
- Calcium: 65.43mg
- Potassium: 586.09mg
- Iron: 3.00mg
- Vitamin A: 138.50µg
- Vitamin C: 11.13mg
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