Moroccan Chicken Tagine with Dried Fruits and Spices
#chicken#tagine#Moroccan#spiced#North African
A fragrant Moroccan chicken tagine simmered with a blend of aromatic spices, dried plums, raisins, and green olives, finished with a rich cinnamon-sugar sauce for a delightful balance of savory and sweet flavors.
Ingredients extracted via AI
Ingredients
0.5 kg chicken meat1 onion8 dried plum0.008 raisin9 green olivefresh coriander3 garlic1 green chili pepperoiltomatosugarcinnamon powdersaltground corianderturmericpaprikablack pepperground gingercuminred chili powder
Procedure generated via AI
Heat oil in a tagine or a regular pot over medium-high heat.
Add the chopped onion and sauté for 3 to 4 minutes until softened.
Add crushed garlic and cook for another 2 minutes.
Add half a kilogram of chicken meat and stir well to combine.
Sprinkle all the spices evenly over the chicken: salt, ground coriander, turmeric, paprika, black pepper, ground ginger, cumin, and red chili powder, then mix thoroughly.
Reduce heat to low and simmer for about 30 minutes.
In a small saucepan, combine half a cup of water with cinnamon powder and sugar, and bring to a boil.
Once boiling, add dried plums and golden raisins and cook on high heat for about 5 minutes until the sauce thickens.
When the tagine is nearly done, stir in the dried plums, raisins, and their sauce into the pot.
Serve the Moroccan chicken tagine hot and enjoy its rich, spiced flavors.