You always need a good recipe up your sleeve that you can whip out at a dinner party and impress. If you’re anything like me, you want something that’s a little bit different. Something that people don’t see on the regular.
OH… and probably something you can’t #*$% up.
This Chicken Tagine (sans tagine since I do not actually own one) is one of those recipes that is a cinch to make, and ALWAYS results in the most tender and flavourful chicken you’ve ever had. And it’s reliable. Case closed.
I tend to serve this dish with rice pilaf and green beans sprinkled with a bit of dukkah. Which you should also try.
Chicken TaginePrint Recipe
- 1-1.5 lbs boneless, skinless chicken thighs
- 1/2 cup all-purpose flour
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 1 large onion
- 1 inch piece of ginger, grated
- 3 cloves garlic, finely minced
- 500 ml chicken stock
- zest of 1 lemon
- 1/2-1 cup green pitted olives
- 1 cinnamon stick
- 1 cup cherry or grape tomatoes
- parsley for garnishing
Heat a large cast iron pot, dutch oven, or tagine over medium-high heat.
In a medium bowl, combine the flour and spices. Dredge the chicken thighs until coated in the flour mixture.
Add 3 tbsp of vegetable oil to the cooking vessel, and when hot, sear the chicken until lightly browned on both sides. Remove from pot, turn heat to medium, and sauté the onions until softened. Add the garlic and ginger and sauté for another minute.
Add the chicken back to the pot, as well as the stock, lemon zest, olives, and cinnamon stick. Cover and turn down to a simmer. Cook for 45 minutes. In the last 10 minutes of cooking, add the cherry tomatoes.
To Serve- Adjust seasoning with salt and pepper and garnish with parsley. Serve with rice pilaf and green beans