Moorish Moroccan Chicken Tagine

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 5 large chicken thighs
• 2 tablespoons extra virgin olive oil
• 1 medium red onion, thinly sliced
• 1 medium onion, thinly sliced
• 1 1/2 teaspoons cumin
• 1/2 teaspoon smoked paprika
• 1 teaspoon cinnamon
• 1 teaspoon chili flakes
• 1 teaspoon cornflour
• 1 lemon, juice and zest of
• 2 tablespoons honey
• 16 ounces chicken broth
• 16 ounces chickpeas, washed and drained
• 8 dried apricots, roughly chopped
• 8 dried prunes, roughly chopped
• 1/2 cup fresh cilantro, chopped

Recipe

• 1 heat oven to 350 (not required if you want to make this on the stove top).
• 2 in a dutch oven or heavy large deep skillet heat 1tbsp olive oil over a medium heat.
• 3 slice the chicken thighs into 3-4 pieces each.
• 4 season with salt and pepper.
• 5 lay the chicken piece into the oil and brown both sides - don't cok all the way through.
• 6 remove chicken and reserve on a plate.
• 7 add the rest of the olive oil and add the onions and cook until softened, keep stirring as you don't want them to burn.
• 8 add the cumin, paprika, cinnamon, chilli flakes and lemon zest and cornflour and cook for 1 minute, then add the the lemon juice, honey and chicken broth, apricots and prunes and chickpeas. stir together.
• 9 add the chicken and any juices back to pot and stir through and cover.
• 10 either cook in oven for 1 hour or simmer gently on stove top.
• 11 after 1 hour add the chopped coriander and serve over some cooked couscous or with rice.