Spices, apricots and raisins add flavour to juicy chicken in this recipe for a Moroccan-inspired tagine.
Cut chicken into desired size pieces. Mixe spices for marinating the chicken and rub them into chicken pieces. Marinate it for at least an hour. Cut pitted apricots into halves.
Heat the oil, fry marinated chicken pieces and remove them from the skillet. Fry chopped onion in a heavy bottomed pan for about 5 minutes. Add garlic, chili powder, cumin, coriander, mix everything well and fry for a few seconds. Add the fried chicken, apricots, raisins, bay leaf and cinnamon stick.
Add stock add tomato paste, mix well and cover the pot. When it starts boiling reduce the heat and simmer for about 15 minutes. Usually its served with couscous.
Nutritional analysis per serving (3 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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