Moroccan Chicken Tagine
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
For the Ras-el-Hanout Spice Mix:1 tablespoon caraway seeds1 tablespoon cumin seeds1 tablespoon cardamom pods3 tablespoons cinnamonPinch of cayenne pepperFor the Tagine:4 chicken legs, thighs and drumsticks separated8 cloves of garlic1/2 cup of olive oil1 cup dried apricots1 cup dates, pitted3 onions, sliced3 tablespoons almond butterpinch of saffron threads1 teaspoon turmericSalt and pepper1/4 cup cilantro leaves
For the Ras-el-Hanout Spice Mix:
Grind together in a spice grinder or mortar and pestle, and store in an airtight container. You may also mix the same spices pre-ground.
For the Tagine:
Put 3 tbsp of ras-el-hanout in a food processor with garlic cloves and olive oil and puree to a smooth paste.
Place chicken thighs and drumsticks in a freezer bag with the paste, mix well and place in the refrigerator to marinate for a minimum of 1 hour.
Place the marinated chicken into a large pot along with dried apricots, dates, onions, almond butter, saffron, turmeric, salt and pepper. Pour in enough water to just cover everything, put a tight fitting lid on the pot and place over medium-high heat. Simmer for 2 hours, until the chicken legs are tender and the liquid has thickened. Adjust seasoning and add cilantro leaves just before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user ASTILLITANO.
Grind together in a spice grinder or mortar and pestle, and store in an airtight container. You may also mix the same spices pre-ground.
For the Tagine:
Put 3 tbsp of ras-el-hanout in a food processor with garlic cloves and olive oil and puree to a smooth paste.
Place chicken thighs and drumsticks in a freezer bag with the paste, mix well and place in the refrigerator to marinate for a minimum of 1 hour.
Place the marinated chicken into a large pot along with dried apricots, dates, onions, almond butter, saffron, turmeric, salt and pepper. Pour in enough water to just cover everything, put a tight fitting lid on the pot and place over medium-high heat. Simmer for 2 hours, until the chicken legs are tender and the liquid has thickened. Adjust seasoning and add cilantro leaves just before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user ASTILLITANO.
Nutritional Info Amount Per Serving
- Calories: 372.5
- Total Fat: 21.2 g
- Cholesterol: 57.3 mg
- Sodium: 63.8 mg
- Total Carbs: 32.8 g
- Dietary Fiber: 4.0 g
- Protein: 16.5 g
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