3 lbs. boneless, skinless, chicken thighs, cut to thirds
2 tsp. cumin
2 tsp. tumeric
2 tsp. ground ginger
1 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. cayenne
2 c chicken broth
1 c apricot nectar (or can sub 3/4 c water mixed with 1/4 c apricot preserves)
2T olive oil
1 lg. onion, chopped
2 lbs. sweet potatoes, peeled and chopped small
1 c pitted green olives, halved
1 c golden raisins
16 oz. frozen peas, thawed
1/2 c toasted pine nuts
1/4 c mint leaves, chopped
1/4 c flat leaf parsley leaves, chopped
Instructions
In small bowl, combine cumin, tumeric, ginger, salt, pepper, cinnamon, and cayenne to form spice mix. In medium mixing bowl, combine chicken pieces and spice mixture and rub all sides of chicken to fully coat.
In lg. dutch oven heat olive oil over medium heat. Brown chicken pieces on all sides (about 5 minutes. Add broth and apricot nectar, deglazing brown bits from bottom of pot with wooden spoon. Add onion, sweet potatoes, olives and raisins. Mix thoroughly and cover pot. Bring to boil and then reduce heat to low and let simmer for 20 minutes. Turn off heat and stir in peas. Let sit, covered for an additional 5 minutes.
Season with salt and pepper as needed and garnish with toasted pine nuts, mint and parsley to serve.
Serving
Suggestions
Can serve with cous cous, rice or or quinoa.
Originally Submitted
3/3/2012
0 Out of 5 from
0 reviews
You can add this Moroccan Tagine Chicken recipe to your own private DesktopCookbook.
