Moroccan Chicken Tagine

A delicious and cozy meal for a cold night, Moroccan Chicken Tagine is the perfect dish to stay in for. Serve with some couscous and a tasty white wine!

What You’ll Need:
Chicken thighs and split breasts (three or so of each)
Chicken stock
Dried apricots
Green olives
Almonds
Spices (saffron, nutmeg, cumin, turmeric)
One shallot
One white onion
Two cloves garlic
Flat Leaf Parsley
Two large carrots
A tagine or dutch oven
Olive oil

Directions:
Salt and pepper chicken parts.
Heat olive oil over medium heat in tagine or dutch oven.
Place chicken skin side down in hot oil, brown until skin unsticks from pan (about five minutes), flip and brown other side.
Remove chicken from pan and set aside.

Mice two cloves garlic, one small shallot, and one white onion. Add to oil and cook until translucent.
Add one cup of chicken stock. Flavor with a pinch of saffron, nutmeg, cumin, and turmeric.
Reintegrate chicken.
Chop carrots into thick medallions. Add to pot.
Add 1/2 a cup dried apricots, 1/3rd cup almonds, and 1/2 cup of olives to pot.
Cover and reduce heat. Simmer for about thirty minutes, or until chicken is cooked through.
Rough chop a handful of parsley, add to pot. Serve!

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