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2 pounds boneless, skinless chicken thighs
2 tbs olive oil
2 medium onions, thinly sliced
5 cloves garlic, minced
1 tsp cumin seeds
1 tsp ground coriander
1 tsp ground ginger
1 tsp ground turmeric
1 tsp ground cinnamon
1 tsp chilli powder
1/4 tsp ground nutmeg
2 1/2 cups organic chicken stock
1/2 cup dried apricots
1/4 cup honey
1/2 cup blanched sliced almonds, toasted
1 tbs chopped fresh coriander
Cut chicken thighs into bite-sized pieces. In a Dutch oven set over medium-high heat, heat 1 tbs of the olive oil. Cook chicken until browned. Remove to a bowl and set aside.
Heat remaining 1 tbs olive oil in the same pot and cook onion, garlic and spices, stirring until onion is soft.
Return chicken to pot, along with stock. Bring to a simmer, then cover and set in a 350F oven for an hour, until chicken is tender (the tagine should be fairly dry, not at all soupy). Add apricots, honey and almonds. Sprinkle with coriander. Serve with couscous.
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