Moroccan Chicken Tagine
This Moroccan chicken tagine pairs savory stewed chicken with sweet dried fruits and spices often used in Moroccan cooking. Kids love it! Serve over couscous and garnish with toasted almonds and fresh cilantro.
ground cinnamon
¼
cup
ground cumin
¼
cup
ground turmeric
2
tablespoons
ground coriander
2
tablespoons
ground ginger
2
tablespoons
crushed dried mint
2
tablespoons
salt
1
tablespoon
ground black pepper
2
teaspoons
chopped dried apricots
½
cup
raisins
¼
cup
bone-in chicken thighs
4
olive oil, or as needed
¼
cup
onion, minced
½
small
chopped garlic
2
teaspoons
chicken broth
1
cup
honey
¼
cup
fresh cilantro, chopped
½
bunch
toasted sliced almonds
¼
cup
 To make the spice mix: Mix cinnamon, cumin, turmeric, coriander, ginger, mint, salt, and pepper together in a bowl. Measure out 1/2 cup spice mix and set remaining mix aside for another use.
  To make the tagine: Bring a small pot of water to a boil. Add apricots and raisins and cook until soft, about 5 minutes. Drain, reserving 1/2 cup cooking water.
  Place chicken and 1/2 cup reserved spice mix into a bowl; toss until thoroughly coated.
  Pour enough olive oil into a large skillet or Dutch oven to coat the bottom; turn heat to medium. Cook chicken in the hot skillet until golden brown and it releases easily from the skillet, 3 to 4 minutes per side. Add onion and garlic; cook and stir until fragrant, 2 to 3 minutes.
  Add apricots, raisins, and reserved 1/2 cup cooking water; stir in chicken broth and honey. Cover, reduce the heat to low, and cook until chicken is very tender, 1 ½ to 2 hours.
  Serve chicken garnished with cilantro and almonds.
