Moroccan Chicken Tagine with Caramelized Pears

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Heat 2 tablespoon olive oil in a skillet over medium heat. Add the onions; cook and stir until softened and browned, 8 to 10 minutes. Transfer the onions to a tagine pot. Arrange the chicken pieces on top of the onions.

3. 3

   Combine the turmeric, cumin, ground coriander, and salt in a small bowl; mix well with the remaining 5 tablespoons olive oil. Spread the spice mixture over the chicken pieces. Add the cinnamon pieces, bay leaves, ginger, and cilantro. Pour in 1/2 cup of water and cover the tagine pot with a lid.

4. 4

   Bake in the preheated oven until the chicken is no longer pink at the bone and the juices run clear, about 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

5. 5

   Melt the butter in a skillet over low heat while the chicken cooks. Add the sliced pears and honey and cook, stirring, until the honey caramelizes.

6. 6

   Remove the tagine from the oven and stir in the caramelized pears. Return to the oven and cook for an additional 10 minutes.

• Calories 568.46 kcal High
• Protein 64.21 g Good Source
• Carbs 20.91 g Moderate
• Total Fat 26.44 g High
• Saturated Fat 4.9 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 222.89 mg High
• Sodium 585.42 mg High
• Fiber 3.38 g Moderate
• Sugar 13.36 g High
• Added Sugar 0.85 g Low Source
• Calcium 45.49 mg Low Source
• Iron 1.41 mg Low Source
• Potassium 160.04 mg Low Source
• Vitamin A 41.15 mcg_rae Low Source
• Vitamin C 3.78 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.

• Milk 🥛
• Onions 🧅