Description
Rachael Ray’s Chicken Tagine is a flavorful and aromatic dish inspired by Moroccan cuisine. It typically combines tender chicken with a rich blend of spices, fruits, and vegetables, cooked slowly to perfection.
Ingredients
Scale
- 4 chicken thighs, bone-in and skin-on
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 can (14 oz) diced tomatoes
- 1 cup chicken broth
- 1 cup dried apricots, chopped
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions
- Heat olive oil in a large skillet or tagine over medium heat.
- Season chicken with salt and pepper, then brown in the skillet on both sides. Remove and set aside.
- In the same skillet, add onion and garlic, cooking until softened.
- Stir in cumin, coriander, cinnamon, and ginger, cooking for another minute.
- Add tomatoes and chicken broth, bringing to a simmer.
- Return the chicken to the skillet, add apricots, cover, and simmer for 30 minutes.
- Garnish with fresh cilantro before serving.
Notes
- Serve with couscous or rice for a complete meal.
- Can be adapted with different dried fruits or nuts.
- Prep Time: 15
- Cook Time: 45
- Category: Main Course
- Method: Simmering
- Cuisine: Moroccan
Nutrition
- Serving Size: Per serving, estimated
- Calories: 350
- Sugar: 15g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 5g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 100 mg