Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Moroccan Chicken Tagine


  • Author: Charlotte Smythe
  • Prep Time: 5 mins
  • Cook Time: 60 mins
  • Total Time: 1 hr 5 mins
  • Yield: 4 1x

Description

Cuts of chicken braised in a rich Moroccan Tagine sauce.


Ingredients

Scale

4 Chicken quarters (or 1 whole chicken cut into pieces)

1 chopped onion (or 10 pearl onions)

1 12- ounce jar Mina Moroccan chicken Tagine Sauce

2 tbsp. freshly chopped cilantro leaves

1 cup green pitted olives (halved)


Instructions

To begin, preheat the oven to 400˚F.

Now, add chicken and onions to a large dutch oven and pour the entire jar of sauce over the chicken. Cover the pot and braise in the preheated oven for 1 hour. After 30 minutes of cooking, remove the pot from the oven and stir in olives and 1 tablespoon of cilantro. Return the pot to the oven and continue to cook for the remaining 30 minutes.

Finish with the remaining cilantro leaves and serve the chicken with rice, couscous, zucchini noodles or crusty bread to mop up all the delicious sauce.

Notes

Make sure you wait until the chicken is half cooked before you add the olives and cilantro so they do not lose their shape.

Keywords: Moroccan Chicken Tagine, one pot recipes