Moroccan Chicken Tagine

1. 1

   To make the spice mix: Combine cinnamon, cumin, turmeric, coriander, ginger, mint, salt, and pepper in a bowl. Measure out 1/2 cup of the spice mix and set the rest aside for another use.

2. 2

   To make the tagine: Bring a small pot of water to a boil. Add apricots and raisins and cook until soft, about 5 minutes. Drain, reserving 1/2 cup of the cooking water.

3. 3

   Place chicken and 1/2 cup reserved spice mix in a bowl; toss until evenly coated.

4. 4

   Pour enough olive oil into a large skillet or Dutch oven to coat the bottom; set the heat to medium. Cook the chicken in the hot skillet until golden brown and it releases easily from the pan, 3 to 4 minutes per side. Add the onion and garlic; cook and stir until fragrant, 2 to 3 minutes.

5. 5

   Add the apricots, raisins, and the reserved 1/2 cup cooking water; stir in the chicken broth and honey. Cover, reduce the heat to low, and cook until the chicken is very tender, 1 1/2 to 2 hours.

6. 6

   Serve the chicken garnished with cilantro and almonds.

• Calories 502.84 kcal High
• Protein 19.37 g Good Source
• Carbs 45.48 g Moderate
• Total Fat 29.52 g High
• Saturated Fat 6.1 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 91.81 mg High
• Sodium 326.57 mg Moderate
• Fiber 9.21 g Good Source
• Sugar 24.35 g High
• Added Sugar 0.0 g Low Source
• Calcium 204.7 mg Moderate
• Iron 10.58 mg Good Source
• Potassium 695.96 mg Moderate
• Vitamin A 22.33 mcg_rae Low Source
• Vitamin C 1.74 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tree Nuts 🌰
• Garlic 🧄
• Onions 🧅