How we wish we could jet off to Marrakech, but that’s just not possible right now. So, instead, let’s take our taste buds on a trip to Morocco with a twist on a classic Chicken Tagine. Recipe below.
3 pounds skinless chicken breast or thighs
1 onion, cut into 1/2-inch wedges
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper Kosher salt and freshly ground black pepper
1 bay leaf
1/3 cup low-sodium chicken broth
1/2 cup white wine
One 15-ounce can chickpeas, drained
3/4 cup green or black olives (un-pitted preferred)
1/2 cup dried Turkish apricots
1/3 cup sliced almonds
How to Make It
In a large bowl, toss the chicken breast with the onion, cumin, ginger, coriander, cinnamon and cayenne and season with salt and pepper. Transfer the chicken and onions to a slow cooker. Add the bay leaf and chicken broth, cover and cook on high for 2 hours. Stir in the chickpeas, olives and apricots, cover and cook until the chicken is tender and cooked through and the apricots are plump, about 1 hour. Remove the bay leaf and season the juices with salt and pepper.
Meanwhile, preheat the oven to 350°. Spread the almonds in a pie plate and toast for about 7 minutes. You can also toss into a pan with NO oil and roast in a stove top pan for a few minutes over medium heat.
Spoon the chicken and juices into shallow bowls, sprinkle with the toasted almonds and serve. Pairs well with couscous or quinoa & harisa.