I am so glad I decided to include more international dishes on the blog because it’s a lot of fun discovering new spices and experiencing unique flavours. This chicken dish is a result of reading a lot about cooking in tagines and the amazing tastes that result. The word ‘tagine’ refers to both the recipe and the clay pot which is traditionally used to cook it. However, tagines can be cooked on the stovetop and convection oven as well.
You might look at this dish and say, ‘Looks good, but I’m not going to all that trouble’. Well, don’t despair, I’ve simplified this recipe and cut back on the cooking time and made it ‘simple, fresh and easy’ – my motto! This will take very little time and the oven will do most of the work for you. Is your resistance lessening yet?
The chicken was so tender when cooked this way and I didn`t even take the time to brown it first. It`s just a matter of popping it into the casserole dish and adding some butternut squash and carrots on top.
Most important is preparing the tomato mixture. A simple sauté of onion, ginger and garlic before adding your spices and tomatoes to cook for 15 minutes to ensure they blend well is all that is required. Add chickpeas, raisins, and dried apricot or mango and you`re good to go. Still with me? You just know you’re going to make this, aren’t you?!
Pour it over the chicken, bake and viola! Above is the dish straight from the oven. I`ve added fresh cilantro and slivered almonds on top and it`s ready to serve.
This dish is packed full of nutrients and you will love the Moroccan flavours. This spicy dinner will fill your house with new and exotic aromas that will have everyone running to the dinner table. The next day’s leftovers are even better so don’t be afraid to double the recipe if you have a bigger family.
Chicken is such a popular dish and is eaten at least once a week in many households and changing it up doesn’t have to mean a lot of work. You will be doing your children a favor by introducing them to new recipes at a young age so that they develop a curious and adventurous palate as adults. So, if the ease of cooking this dish didn’t work, I’m hoping the guilt will get ya!
All kidding aside, Moroccan Fruity Chicken Tagine was a success in my house and will find it’s way to my table again and again. Cheers!
- 1 tablespoon extra virgin olive oil
- 1 small onion, diced
- 2 cloves of garlic, minced
- 1 teaspoon ginger, minced
- 28 ounce can of diced tomatoes (organic, if available)
- 1 cup chicken stock
- 2 teaspoons turmeric
- 2 teaspoons cumin
- 1/2 teaspoon cinnamon
- 2 tablespoons fresh coriander, chopped
- 1/2 can chickpeas
- 1 cup raisins (sultana or golden)
- 3/4 cup dried apricot or mango (bite sized pieces)
- 6 pieces of chicken (thighs, breasts, your choice) rinsed and patted dry
- 1/2 butternut squash, cut into 1.5 ” pieces
- 4 carrots, peeled, cut into 1.5″ pieces
- handful of fresh cilantro, chopped
- handful of slivered almonds
- Preheat oven to 350 F
- Heat oil in large pan and sauté onion, ginger and garlic; about 3 minutes
- Add turmeric, cumin, cinnamon and cilantro, cook for 1 minute
- Add tomatoes, chickpeas and chicken stock, stirring well. Bring to a boil, then reduce heat to medium and cook for 15 minutes.
- Stir in raisins and apricot/mango after turning off heat.
- Spray a large casserole dish with oil and place chicken inside. Top with carrots and butternut squash.
- Pour tomato mixture over top and cover with lid or tin foil.
- Bake for 1 hour or until chicken reaches 165 F.
- Garnish with almonds and fresh cilantro.
- Pomegranate seeds would make a nice topping, too.