Quick Chicken Tagine


OK. Let’s start with this was so good I forgot to take a picture until all the chicken was gone. Second, this is a quick tangine so not near authentic but still pretty damn good.

Chicken Tangine

1 t salt
2 t cumin
1 t paprika
1 t tumeric
1/2 t cayenne pepper
1/4 t pepper
2 T olive oil
6 cloves garlic
1 tsp crushed saffron
1 t fresh chopped garlic
1/3 cup cilantro, chopped
6 chicken thighs, skin on
1 lemon, sliced thin and seeds removed
2 medium onions, sliced in 1/8 wedges
1 c pitted green olives
1/4 c preserve peppers
1 c grape tomatoes
1/4 c golden raisins or apricots
2 T olive oil
1 c chicken broth
1 c water

Mix 2 T oil with salt, cumin, tumeric, paprika, cayenne, and pepper. Coat chicken and marinate for a few hours if you have time. I didn’t.

Heat other 2 T of oil in a large skillet. Quickly brown chicken on each side. Remove from skillet and set aside. Add onions and brown. When caramelized add garlic and ginger. Stir until fragrant. Return chicken to pan. Layer with lemon, apricots or raisins, olives, tomatoes, peppers, and almonds. Add in water and broth. Cover and simmer for about 40 minutes.

Serve with couscous and/or pita bread.


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