Chicken Tagine With Lemons and Cherries |
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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 6 |
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This is my first tagine I can call my own with my own version of Ras El Hanout. It lacks the preserved lemons and saffron tradional in Moroccan tagine, nor does it have the vegetables like carrots and potatoes, but it is a really good main course. This recipe can also be done in a crock pot of slow cooker as a stew, but for all intensive purposes it's a tagine recipe. Ingredients:
3 lbs boneless skinless chicken breasts (4 to 6 pieces) |
1/4 cup chicken stock |
2 tablespoons extra light oilve oil |
3 garlic cloves, slivered |
2 onions, cut in rings, separated |
2 lemons, fresh and cut in wheels |
1 cup cherries, pitted |
1/4 teaspoon ground coriander |
1/4 teaspoon allspice |
1/2 teaspoon ground black pepper |
1/2 teaspoon ground ginger |
1/2 teaspoon ground turmeric |
1 teaspoon cinnamon |
1 teaspoon cumin |
Directions:
1. 1. Mix all spices together and sprinkle liberally over chicken as a dry rub, try to cover as much surface area as possible.
2. 2. Place covered in refrigerator for 30 minutes or up to 6 hours.
3. 3. Heat oil in tagine and saute garlic until soft.
4. 4. Brown chicken in batches, set aside.
5. 5. add and sweat onion rings in bottom of tagine.
6. 6. place chicken on top of of sweatted onions, add broth.
7. 7. place lemon slices and cherries on top of chicken.
8. 8. cover and cook on low to low medium for 45 minutes to 1 hour.
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