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Chicken TagineChicken Tagine

Chicken Tagine

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Recipe - Price Rite Marketplace Corporate
chicken-tagine
Chicken Tagine
Prep Time10 Minutes
Servings8
Cook Time40 Minutes
Ingredients
3-4 lbs Bowl & Basket bone in skin on chicken thighs
2 tbsp Bowl & Basket vegetable oil
1 large onion, sliced
2 tsp minced garlic
1 tsp ground coriander
1 tsp ground ginger
¾ tsp ground cinnamon
½ tsp ground turmeric
Salt, to taste
2 tbsp Bowl & Basket tomato paste
1 15 oz can Bowl & Basket chickpeas, rinsed and drained
1 15 oz can Bowl & Basket diced tomatoes
1 ½ cups Bowl & Basket chicken broth
â…“ cup dried apricots, roughly chopped
â…“ cup Bowl & Basket pitted spanish olives, drained
Chopped fresh cilantro, for serving
Prepared Bowl & Basket Couscous, for serving (optional)
Black Pepper, to taste
Directions
  1. Pat chicken dry and season with salt and pepper. Heat oil in a large pot over medium heat. Once hot, add chicken thighs (do this in batches to avoid crowding the pan if needed) and brown on each side approximately 4 minutes each. Remove from the pot to a plate and set aside.
  2. Add the onion and saute 5-6 minutes or until softened. Then, add the next six ingredients (garlic through tomato paste) and saute an additional minute.
  3. Add chickpeas, diced tomatoes and broth and stir, scraping the bottom of the pan to release any browned bits. Stir in apricots and olives, then return chicken to the pot.
  4. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes or until chicken is cooked through.
  5. Top with fresh cilantro and serve with cooked couscous, if desired.
10 minutes
Prep Time
40 minutes
Cook Time
8
Servings

Directions

  1. Pat chicken dry and season with salt and pepper. Heat oil in a large pot over medium heat. Once hot, add chicken thighs (do this in batches to avoid crowding the pan if needed) and brown on each side approximately 4 minutes each. Remove from the pot to a plate and set aside.
  2. Add the onion and saute 5-6 minutes or until softened. Then, add the next six ingredients (garlic through tomato paste) and saute an additional minute.
  3. Add chickpeas, diced tomatoes and broth and stir, scraping the bottom of the pan to release any browned bits. Stir in apricots and olives, then return chicken to the pot.
  4. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes or until chicken is cooked through.
  5. Top with fresh cilantro and serve with cooked couscous, if desired.