Chicken Tagine
Prepare to be transported to the vibrant streets of Morocco. The succulent chicken, simmered in a fragrant blend of spices and aromatic herbs, creates a dish that's bursting with exotic flavors. Serve it over a bed of fluffy couscous and get ready to take your taste buds on a tantalizing journey to the land of spice and everything nice!
Instructions
- 1
Preheat oven to 190ºC (375ºF).
- 2
Place all of the ingredients for the spice rub in a small bowl and mix to combine.
- 3
Place chicken thighs in a large bowl and coat with the spice rub.
- 4
Heat a very large cast iron skillet and drizzle in 2 tablespoons of olive oil. 5. Place seasoned chicken thighs skin-side down and cook until the skin is brown and crispy, about 4–5 minutes. Then flip the thighs over and brown the other side for 4 minutes. Remove chicken from the pan.
- 5
In a large bowl, add baby potatoes, cherry tomatoes, shallots, and apricots. Drizzle with the remaining 2 tablespoons of olive oil and season to taste with salt and pepper. Mix until evenly coated.
- 6
Place the vegetables into the bottom of the tagine and arrange the chicken, skin-side up, around the top, wedging a slice of lemon between each piece of chicken.
- 7
Place the lid on the tagine and place in the oven for 1 hour and 40 minutes, or until chicken is 165ºF (75ºC) and falls off the bone.
- 8
Garnish with fresh parsley and toasted almond slivers.
- 9
ENJOY!
Recipe from tasty.co
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Ingredients (15)
- •1 teaspoon Schwartz ground cinnamon
- •1 teaspoon Schwartz paprika
- •1 teaspoon ground coriander
- •1 teaspoon black pepper
- •1 teaspoon cumin
- •1 teaspoon salt
- •2½ –3 pounds chicken thighs (1,150–1,350 grams)
- •4 tablespoons olive oil, divided
- •1 pound baby potatoes, quartered (450 grams)
- •1 cup cherry tomatoes, halved
- •½ cup chopped shallot
- •10 dried apricots, roughly chopped
- •1 lemon, sliced
- •1 tablespoon fresh parsley, chopped
- •¼ cup slivered almonds, toasted
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