Recipe: Moroccan Chicken Tagine

Moroccan Chicken Tagine 

This chicken recipe was a hit with my family ever since the first time I made it. They practically beg me to make it every time I offer to cook. The spices and sweet components interact with each other and bring out complex flavours in the dish. It's a great dish to use for a get-together and the sweetness and heat can be scaled to fit your preferences!

    Ingredients:

• Spice Mix:

• 2 tbsp ground cinnamon
• 2 tbsp cumin 
• 1 tbsp turmeric 
• 1 tbsp coriander 
• 1 tbsp ground ginger 
• 2 tbsp dried crushed mint 
• 1 tbsp salt 
• 2 tsp ground black pepper

• 1/2 cup dried apricot 

• 1/4 cup raisins 

• Olive oil (use as needed)

• 1 tbsp butter 

• 1 pound chicken thighs, drumsticks or breast 

• 1 small onion 

• 3 carrots 

• 2/3 cloves garlic 

• 1 cup chicken broth 

• 1/4 cup honey 

• 1/2 bunch cilantro 

• 1/4 cup toasted almonds

    Instructions:

1. Mix all spices in a bowl to create a spice mixture. Then coat your chicken well using this mixture. 
2. Bring a saucepan of water to a boil; add your dried fruits (apricots and raisins). Cook them until they feel soft and tender. Remove them from the heat, drain them and keep 1/2 cup of the water. 
3. Add olive oil and butter to a large skillet on medium heat. Place the seasoned chicken pieces in the hot oil and cook them until they get a nice golden brown colour on each side.
4. Mince your onion and garlic and add them to the skillet to cook along with the chicken. Cook until fragrant.  Then cut your julienne shaped carrots into the skillet and cook until soft. 
5. Add your cooked apricots and raisins to the skillet and bring them to a simmer with chicken broth, reserved fruit water, and honey. Reduce the heat and cover the skillet. Leave to cook for around 1.5-2 hours. 
6. Serve the chicken along with some rice and garnish with fresh chopped cilantro and toasted almonds.