Description
Chicken Tagine with Aromatic Spices is a culinary journey through the vibrant flavors of Moroccan cuisine. This savory dish features tender chicken simmered in a fragrant blend of spices such as cumin, coriander, and cinnamon, interspersed with the sweetness of apricots and the briny notes of green olives. Each bite delivers a delightful contrast of tastes and textures, making it perfect for family dinners or special gatherings. Serve it over fluffy couscous or alongside warm bread to soak up the delicious sauce, creating an unforgettable meal that will impress your guests and keep them coming back for more.
Ingredients
- 4–6 bone-in chicken thighs
- 1 large onion, sliced
- 3–4 garlic cloves, minced
- 2 teaspoons toasted cumin seeds
- 1 cinnamon stick
- ½ cup dried apricots, chopped
- 1 cup green olives, pitted
- Olive oil for sautéing
- Salt and pepper to taste
Instructions
- In a heavy-bottomed pot or tagine, heat olive oil over medium heat. Sauté sliced onions until translucent; add minced garlic and cook until fragrant.
- Increase heat to medium-high. Season chicken thighs with salt and pepper; brown on both sides for about 5 minutes.
- Stir in toasted cumin seeds and cinnamon stick to coat the chicken.
- Add chopped dried apricots and green olives along with enough water or broth to cover the ingredients. Bring to a gentle boil.
- Reduce heat to low, cover tightly, and simmer for about 1 hour until chicken is tender.
- Serve hot over couscous or with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Simmering
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 450
- Sugar: 12g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg
Keywords: For enhanced flavor, marinate the chicken overnight with spices before cooking. Experiment by adding chickpeas or nuts like almonds for extra texture. Ensure freshness by using high-quality spices; consider grinding whole spices just before use.