Our son described this chicken tagine recipe as "the tastiest chicken ever". Chicken is usually the last thing left on his plate; not this time.
This chicken tagine recipe takes a little longer to prepare than if I was simply willing to buy a jar of paste (feel free to do that if you wish). I like to cook whole foods from fresh because I know exactly what is in the food.
It can be served with couscous (made with chicken stock is a hit with my family) or just on its own if you're low carb like me.
8 Chicken Thigh Fillets (you can use bone-in, skin-on thighs if you prefer)
1 Large Onion - sliced
1 Red Bell Pepper - cut in chunky pieces
1 Yellow Bell Pepper - cut in chunky pieces
3 medium Carrots - cut into half-inch "coins"
25g Butter or Ghee
3.5 tsp Homemade Tagine Spice Mix
5 cloves of Garlic - chopped fine
1 Tbsp Lemon Juice
400ml Chicken Stock
2 Tbsp Honey
15 Pitted Queen Olives
2 Tbsp Coriander
Salt and Ground Black Pepper
Season both sides of the chicken with salt and pepper
Brown the chicken in the butter over a medium heat. Once browned, remove from the pan and set aside.
Add more butter in needed (otherwise, just use the fat from the chicken) and add the onions. Stir occasionally, cooking for about 5 minutes until soft.
Add the garlic and cook for ~30 seconds.
Add the spices and cook for ~30 seconds
Stir in the chicken stock, honey, lemon juice and ~1/4 tsp of salt. Scrape the pan with a wooden spoon to get dislodge any crispy bits.
Add the chicken, carrots and peppers. Cook on a low heat until the carrots soften.
Stir in the olives and coriander.
Serve the chicken tagine immediately with couscous (if you want the carbs) or just on its own. Extra sides that work well are dried apricots and almonds.
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