Moroccan Chicken Tagine

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •4 chicken thighs (bone-in, skin-on)
• •2 tbsp olive oil
• •1 large onion, chopped
• •3 cloves garlic, minced
• •1 tsp ground ginger
• •1 tsp ground cumin
• •1 tsp ground coriander
• •1 tsp ground cinnamon
• •1/2 tsp ground turmeric
• •1/4 tsp cayenne pepper (optional)
• •1 cup chicken broth
• •1 cup canned chickpeas, rinsed and drained
• •1/2 cup dried apricots, chopped
• •1/2 cup raisins
• •Salt and pepper to taste
• •1 cup couscous
• •1 1/4 cups water
• •Fresh cilantro or parsley for garnish (optional)

Instructions

1. 1

   Heat the olive oil in a large tagine or heavy-bottomed pot over medium heat.

2. 2

   Season the chicken thighs with salt and pepper, then brown them in the pot for about 5 minutes on each side. Remove and set aside.

3. 3

   In the same pot, add the chopped onion and cook until translucent, about 5 minutes.

4. 4

   Stir in the minced garlic, ground ginger, cumin, coriander, cinnamon, turmeric, and cayenne pepper. Cook for 1 minute until fragrant.

5. 5

   Return the chicken to the pot and add chicken broth, chickpeas, dried apricots, and raisins. Stir to combine.

6. 6

   Cover and let it simmer on low heat for about 30-35 minutes, or until the chicken is tender and cooked through.

7. 7

   While the chicken is cooking, prepare the couscous. In a medium saucepan, bring water to a boil, then stir in the couscous. Remove from heat, cover, and let it sit for 5 minutes, then fluff with a fork.

8. 8

   Serve the Moroccan chicken tagine on a bed of couscous, garnished with fresh cilantro or parsley if desired.