Recipe
Tan-Tan Moroccan Chicken Tajine
A suckling finger kind of dish, so so good! You can garnish the dish with lemon and cilantro. Serve with couscous or white rice.
INGREDIENTS
- 3 tsp Tan-Tan Moroccan Spice Blend
- 1/2 tsp salt
- 1 1/2 lb chicken thighs
- 1 tbsp olive oil
- 1 yellow onion, halved and thinly sliced
- 1 large carrot, sliced
- 1/2 cup chicken broth
- 1 15-oz can unsalted chickpeas, drained and rinsed
- 1 can of canned unsalted diced tomatoes
- 4 dates, pitted and chopped
- 3 cloves garlic, minced
PREPARATION
- Sprinkle the Tan-Tan Moroccan Spice Blend over the chicken thighs
- In a large cooking pot heat the oil. Add chicken and cook, turning once, until browned, about 3 minutes per side. Transfer to a plate and set aside
- Add onion and carrots and sauté for 5 minutes or until onion is soft
- Stir in broth, and scrape up browned bits from bottom of pot
- Add chicken back, chickpeas, diced tomatoes, dates, and garlic. Bring to a boil, set the heat to low and cover the pot. Cook for 40 minutes
Recipe and photo reprinted with the permission of Romi Hefetz