Moroccan Chicken Tagine

Name: Moroccan Chicken Tagine
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 5 tsp cumin seeds; 5 tsp coriander seeds; 2.5 tsp whole allspice; 5 tsp ground nutmeg; 2.5 tsp ground ginger; 1.25 tsp ground red pepper; 1.25 tsp ground cinnamon; 1 tsp olive oil; 2 lb vertically sliced onions; 0.5 tsp salt; 1.5 tsp sugar; 0.5 tsp black pepper; 1 can low sodium chicken broth (10 1/2 ounce); 0.25 cup raisins; 2 lb skinless chicken thighs; 1 can chickpeas (15 1/2 ounce); 4 cup hot cooked couscous

Chicken, chickpeas and red pepper come together in this tagine, fragrant with cumin and coriander and baked in the oven. Serve with couscous.

1 hr 20 min · Serves 4 · Medium

Method

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Time: Prep 20 min · Cook 60 min · 80 min total
Difficulty: medium

1
Place cumin seeds, coriander seeds and the whole allspice in a spice or coffee grinder; process until finely ground. Combine cumin mixture, nutmeg, ginger, red pepper, and cinnamon; set aside.
2
Heat oil in a Dutch oven over medium heat. Add onion and salt; cover and cook 10 minutes. Add 1 teaspoon cumin mixture, sugar, and black pepper; cover and cook 15 minutes.
3
Preheat oven to 375°. Add broth, and cook, uncovered, 30 minutes. Add raisins, chicken, and chickpeas; cover and bake chicken mixture at 375° for 30 minutes. Serve with couscous.