Créé avec l’IA
Moroccan Chicken Tagine
90 min 600 kcal par portion Moyen
Ingrédients
4 Portions
- chicken thighs600 g
- olive oil2 tablespoons
- onion1 medium
- garlic3 cloves
- ground cumin1 teaspoon
- ground coriander1 teaspoon
- ground cinnamon1 teaspoon
- canned tomatoes400 g
- chickpeas200 g
- dried apricots100 g
- chicken stock200 ml
- saltto taste
- pepperto taste
- fresh corianderfor garnish
Instructions
- 1
Heat the olive oil in a large tagine or heavy-bottomed pot over medium heat.
- 2
Add the chopped onion and cook until soft and translucent, about 5 minutes.
- 3
Stir in the minced garlic, ground cumin, ground coriander, and ground cinnamon. Cook for another minute until fragrant.
- 4
Add the chicken thighs to the pot and brown them on all sides, about 5-7 minutes.
- 5
Pour in the canned tomatoes and chicken stock, stirring to combine.
- 6
Add the chickpeas and dried apricots to the pot.
- 7
Season with salt and pepper to taste.
- 8
Bring the mixture to a simmer, then cover and reduce the heat to low.
- 9
Cook for 45 minutes to 1 hour, or until the chicken is tender and cooked through.
