This has become one of my very favourite recipes. It’s easy to make and brings back memories of Morocco at Epcot centre, the closest I’ve come to the real Morocco -haha! It is even better the next day, and I think it might have to inspire a Moroccan themed dinner party in the near future. It’s also great for a potluck, and always receives ohs and ahs from everybody.
Moroccan Chicken Tagine
(adapted from Chatelaine Magazine, Nov. 2007)
- 6 slices bacon
- 10 oz. chicken broth
- 16 skinless, boneless chicken thighs
- 1/2 cup dried apricots
- 6 garlic cloves minced
- 2 tbsp ground cumin
- 2 tsp paprika
- 1 tsp hot chilli flakes
- 1 tsp dried oregano
- 3 bay leaves
- 2 large onions, chopped
- 1 1/2 cups pitted green olives, sliced
- 1/2 cup each, chopped mint and cilantro
1. Preheat oven to 300F. Chop bacon and fry in a large oven proof saucepan until crispy. Drain off excess oil, and add chicken broth (I usually use more than 10 oz -enough to almost cover the chicken in the crock pot just makes it have more sauce). Using a wooden spoon, scrape up and stir in any brown bits from the pan bottom. Stir in chicken, apricots (which I usually cut in half), garlic and seasons. (There is a lot of cumin in this recipe, 2 tbsp. is not a typo.)
2. Bring to a boil over a high hear, stirring often. Chop onions and slice olives (or just use a drained jar of sliced olives like I do) 😉 Add to mixture. If your saucepan isn’t oven proof, simply turn chicken mixture into a casserole dish. Tightly cover.
3. Bake for 1 1/2 hours, stirring half way through. Sprinkle with mint and cilantro. (I don’t use the fresh mint and cilantro and it’s still delicious).
I serve this over simple couscous. The recipe says refrigerate for up to 3 days, or freeze for up to 3 months!
This post is linked up at Blue Cricket Design.