Certainly! "Tajine" (or tagine) is a traditional North African dish named after the earthenware pot in which it is cooked. Here's a recipe for a classic Moroccan Chicken Tajine:
Ingredients:
- 4 chicken thighs, bone-in and skin-on - 1 onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon ground ginger - 1 teaspoon ground cumin - 1 teaspoon ground paprika - 1 teaspoon ground turmeric - 1/2 teaspoon ground cinnamon - Salt and black pepper, to taste - 2 tablespoons olive oil - 1 cup chicken broth or water - 1 cup canned chickpeas, drained and rinsed - 1 cup dried apricots, halved - 1/4 cup sliced almonds, toasted - Fresh cilantro or parsley, chopped (for garnish) - Cooked couscous or rice (for serving)
Instructions:
1. In a bowl, mix together the ground ginger, ground cumin, ground paprika, ground turmeric, ground cinnamon, salt, and black pepper.
2. Rub the spice mixture all over the chicken thighs, ensuring they are well coated. Let them marinate for at least 30 minutes, or preferably overnight in the refrigerator.
3. Heat the olive oil in a tagine or large skillet over medium heat. Add the chopped onion and minced garlic, and cook until softened and fragrant, about 3-4 minutes.
4. Add the marinated chicken thighs to the tagine or skillet, skin side down, and cook until golden brown, about 5-6 minutes. Flip the chicken thighs and brown the other side for an additional 5-6 minutes.
5. Pour in the chicken broth or water, and bring to a simmer. Cover the tagine or skillet with a lid and let the chicken cook for about 30-35 minutes, or until it is cooked through and tender.
6. Add the drained chickpeas and halved dried apricots to the tagine or skillet, and continue to simmer for another 10-15 minutes, allowing the flavors to meld together.
7. Meanwhile, toast the sliced almonds in a dry skillet over medium heat until golden brown and fragrant, about 2-3 minutes. Keep an eye on them as they can burn quickly.
8. Once the chicken is cooked through and the sauce has thickened slightly, remove the tagine or skillet from the heat. Sprinkle the toasted almonds over the top, and garnish with chopped fresh cilantro or parsley.
9. Serve the Moroccan Chicken Tajine hot with cooked couscous or rice on the side.
