Moroccan Chicken Tagine With Caramelized Pears
Meanwhile, cut the chicken thighs in half crosswise, then cut each half into strips about 2cm (¾ inch).
Recipe Summary Moroccan Chicken Tagine With Caramelized Pears
Chicken cooked in a tagine is always meltingly tender. Adding sweet, caramelized pears at the end makes this Moroccan dish irresistible.
Ingredients | Chicken Tagine Recipes Uk7 tablespoons olive oil, divided2 onions, peeled and sliced1 whole chicken, cut into pieces1 teaspoon ground turmeric1 teaspoon ground cumin1 teaspoon ground coriander1 teaspoon salt3 cinnamon sticks2 bay leaves, crushed1 bunch fresh cilantro, chopped2 tablespoons fresh ginger root, peeled and minced½ cup water2 tablespoons butter2 pears, cored and sliced2 tablespoons honeyDirectionsPreheat oven to 350 degrees F (175 degrees C).Heat 2 tablespoon olive oil in a skillet over medium heat and cook onions until softened and browned, 8 to 10 minutes. Transfer onions into a tagine. Layer chicken pieces on top of onions.Combine turmeric, cumin, ground coriander, and salt in a small bowl; mix well with remaining 5 tablespoons olive oil. Spread spice mixture onto the chicken pieces. Add cinnamon pieces, bay leaves, ginger, and cilantro. Pour in 1/2 cup of water and cover tagine with a lid.Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).Melt butter in a skillet over low heat while chicken is cooking. Add sliced pears and honey and cook, while stirring, until honey has caramelized.Remove tagine from the oven and stir in caramelized pears. Return to the oven and cook for an additional 10 minutes.Use a heavy-bottomed ceramic or cast iron casserole if you don't have a tagine.Info | Chicken Tagine Recipes Ukprep:
20 mins
cook:
1 hr 8 mins
total:
1 hr 28 mins
Servings:
6
Yield:
6 servings
TAG : Moroccan Chicken Tagine With Caramelized PearsWorld Cuisine Recipes, African, North African, Moroccan,
