Moroccan Chicken Tagine

Recipe View To make the spice mix: In a medium bowl, combine cinnamon, cumin, turmeric, coriander, ginger, mint, salt, and pepper. Whisk to ensure all spices are evenly distributed. Measure out 1/2 cup of this vibrant spice blend and set aside for the tagine. Store the remaining spice mix in an airtight container for future culinary adventures. (Prep time: 5 minutes)

Recipe View To plump the dried fruit: In a small saucepan, bring 2 cups of water to a boil. Add the chopped apricots and raisins and simmer gently until they soften and become plump, approximately 5 minutes. Drain the fruit, reserving 1/2 cup of the flavorful cooking water. (Prep time: 10 minutes)

Recipe View Marinating the chicken: In a large bowl, combine the chicken thighs with the reserved 1/2 cup of spice mix. Toss thoroughly, ensuring each piece of chicken is generously coated in the fragrant spices. Allow the chicken to marinate for at least 30 minutes, or preferably up to 2 hours in the refrigerator, to allow the flavors to penetrate. (Prep time: 5 minutes + 30 minutes marinating)

Recipe View Searing the chicken: Heat olive oil in a large skillet or Dutch oven over medium heat. Once the oil is shimmering, carefully place the marinated chicken thighs into the hot skillet, ensuring not to overcrowd the pan. Sear the chicken until golden brown and slightly caramelized on all sides, about 3 to 4 minutes per side. This step adds depth of flavor to the final dish. Remove the chicken from the skillet and set aside. (Prep time: 15 minutes)

Recipe View Building the tagine: Add the minced onion and chopped garlic to the skillet. Cook, stirring frequently, until softened and fragrant, about 2 to 3 minutes. Add the plumped apricots, raisins, and the reserved 1/2 cup of cooking water to the skillet. Stir in the chicken broth and honey, bringing the mixture to a gentle simmer. (Prep time: 10 minutes)

Recipe View Slow-cooking to perfection: Return the seared chicken thighs to the skillet, nestling them into the simmering sauce. Cover the skillet or Dutch oven tightly, reduce the heat to low, and allow the tagine to simmer gently for 1 1/2 to 2 hours, or until the chicken is incredibly tender and falling off the bone. Stir occasionally to prevent sticking and ensure even cooking. (Cook time: 1.5-2 hours)

Recipe View Serving: Remove the tagine from the heat. Garnish generously with freshly chopped cilantro and toasted sliced almonds. Serve the Moroccan Chicken Tagine hot over a bed of fluffy couscous or quinoa for a complete and satisfying meal. (Prep time: 5 minutes)