Morroccan Chicken Tagine
Author: Pamela's Table
Recipe type: Main
Prep time:
Cook time:
Total time:
Serves: 4-6
- 1 chicken cut up
- 6 Tbs olive oil, divided
- 1 red or yellow pepper diced
- 1 sweet onion diced
- 4 garlic cloves minced
- 1 Tbs papika
- ½ tsp kosher salt
- 2 tsp turmeric
- 2 tsp ground coriander
- 1 tsp ground fennel seed
- 1 tsp ground black pepper
- 2 tsp ground cumin
- 1 tsp ground ginger
- 1 tsp red pepper flakes (optional)
- 2 cups canned diced tomatoes (28 ounce can)
- 1 cup chicken stock
- 6 chopped dried apricots
- 1 large eggplant, cut into 1 inch cubes
- ½ cup slivered almonds
- ¼ cup chopped parsley
- zest of 1 lemon or 3 Tbs lemon juice
- Heat 4 Tbs olive oil in heavy large pot over medium heat.
- Add chicken, sprinkle with salt and pepper, brown on all sides.
- Remove to platter.
- Meanwhile place cut eggplant on sheet pan toss with remaining olive oil and salt & pepper.
- Cook in 400 degree oven for 25 mins, until soft and brown. When done set aside.
- Now add pepper and onion to pot. Cover and cook until soft (about 10 mins).
- Add garlic, cook 1 min.
- Add all spices, stirring about 20 seconds until fragrant.
- Now add tomatoes and chicken stock and apricots, arrange chicken (dark meat) into sauce and simmer for 20 minutes.
- Add breasts, if using and simmer another 15 minutes.
- Stir eggplant into sauce and simmer 5 minutes to reheat.
- Turn off heat, add lemon zest, almonds and parsley.
- Serve over basmati rice.
Recipe by Pamela's Gluten Free Recipes at https://pamelasglutenfreerecipes.com/gluten-free/morroccan-chicken-tagine/
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