A Moroccan Countryside Mediterranean Chicken Tagine

Side view of Moroccan Chicken in a clay tagine

A Moroccan Countryside Mediterranean Chicken Tagine

Rich with the flavors of the Mediterranean, this Chicken Tagine quickly became a family favorite with recipes passed down from family to family. Utterly delicious with warm curry flavors, it's an easy meal made with pantry staples yet redolent of the slow-cooked tagines of the Moroccan countryside.

Prep Time15

Cook Time30

Total Time45

Servings: servings

Calories: 356kcal

Author: Stephanie Wilson

Ingredients

1 tablespoon olive oil extra virgin
6 large chicken thighs bone in
1 red onion sliced
1 large green pepper sliced
3 cloves garlic minced
1 tablespoon curry powder
1 ½ teaspoons brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground turmeric
1 teaspoon salt
ground black pepper to taste
1 8-ounce canned tomato sauce
⅓ cup golden raisins
⅓ cup slivered almonds
1 14-ounce canned chickpeas rinsed and drained

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Instructions

In a small bowl, combine spice mixture and set aside: curry, cornstarch, sugar, cinnamon, ginger, turmeric, salt and freshly ground black pepper. Set aside.
In a large skillet, saute bone-in, skinless chicken thighs in olive oil until browned. Remove the thighs to a platter and pour off all but a teaspoon or so of the fat.
Saute sliced onion, green pepper and garlic in the skillet until soft - about 5 minutes. Add spices and continue to cook for one minute. Add tomato sauce and bring to a boil.
Add chicken back into the skillet. Cover and cook on medium heat for 15 minutes. Then stir in raisins and chickpeas. Continue cooking for another 10 minutes, or until the chicken is cooked through.
Just before serving, stir in the almonds and garnish with fresh cilantro. Serve over Mediterranean couscous, rice, or your favorite grain.

Notes

How to Serve Chicken Tagine

Serve Chicken Tagine over Mediterranean Couscous, rice, or your favorite grain.

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