MOORISH MOROCCAN CHICKEN TAGINE
We love couscous and are always looking for new dishes to go with it. This is a lovely rich, yet light dish with gorgeous Moroccan flavors.
Provided by Clare E-Foodie Jones
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat Oven to 350 (not required if you want to make this on the stove top).
- In a dutch oven or heavy large deep skillet heat 1tbsp olive oil over a medium heat.
- Slice the chicken thighs into 3-4 pieces each.
- Season with salt and pepper.
- Lay the chicken piece into the oil and brown both sides - don't cok all the way through.
- Remove chicken and reserve on a plate.
- Add the rest of the olive oil and add the onions and cook until softened, keep stirring as you don't want them to burn.
- Add the cumin, paprika, cinnamon, chilli flakes and lemon zest and cornflour and cook for 1 minute, then add the the lemon juice, honey and chicken broth, apricots and prunes and chickpeas. Stir together.
- Add the chicken and any juices back to pot and stir through and cover.
- Either cook in oven for 1 hour or simmer gently on stove top.
- After 1 hour add the chopped coriander and serve over some cooked couscous or with rice.
Nutrition Facts : Calories 607.9, Fat 27.2, SaturatedFat 6.4, Cholesterol 98.7, Sodium 820, Carbohydrate 63.5, Fiber 9.2, Sugar 26.5, Protein 30.3
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