Honeyed Carrot and Chicken Tagine
A savory-sweet Moroccan-inspired tagine featuring tender chicken, honey-glazed carrots, and aromatic spices.
Equipment
- Tagine pot or heavy-bottomed Dutch oven with lid
- Cutting board
- Knife
- Mixing bowl
- Wooden spoon
Ingredients
- 1.5 lbs chicken thighs bone-in, skin-on
- 2 tbsp olive oil
- 1 onion finely chopped
- 3 garlic cloves minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1 cup chicken broth
- 1/4 cup honey
- 1 lb carrots peeled and cut into chunks
- 1/2 cup dried apricots chopped
- Fresh cilantro for garnish
Instructions
- In a tagine pot or Dutch oven, heat olive oil over medium heat.
- Season chicken thighs with salt, pepper, cumin, coriander, cinnamon, ginger, and smoked paprika.
- Brown chicken in the pot until golden on both sides. Remove and set aside.
- In the same pot, sauté chopped onion and garlic until softened.
- Add chicken broth, honey, carrots, and dried apricots to the pot. Stir well.
- Return the browned chicken to the pot. Cover with a lid and simmer on low heat for 1 hour or until chicken is cooked through.
- Garnish with fresh cilantro before serving.
Notes
- Serve the tagine with couscous or rice for a complete meal.
- Adjust honey and spices to taste for a perfect balance of sweetness and warmth.
- Cooking times may vary, ensure chicken reaches an internal temperature of 165°F (74°C).