Moroccan Chicken Tagine

Ingredients

Spice mix:

• 1 tsp smoked paprika

• 2 tsp cumin seeds

• 1/2 tsp Aleppo chilli (or cayenne)

• 1 tsp coriander seeds

• 1 x 3” stick of cinnamon

Blend all spice seeds with mortar and pestle or in coffee grinder and set aside

Base layer

1 large yellow onion sliced thinly

5 cloves garlic, minced

2” chunk fresh ginger, minced

1 tablespoon olive oil

Meat: 8 bone-in, skin-on chicken thighs (4 lbs),

1 cup chicken broth

1 tablespoon honey

2 large carrots, peeled and chopped into thick coins

2 coloured sweet peppers, chopped into chunks

Handful of dried fruits of choice (apricots, raisins, cherries, blueberries, etc)

1/2 cup olives of choice (greek work well)

2 tablespoons fresh cilantro chopped

Salt and pepper to taste

Directions

1. Drizzle olive oil into Tagine pot base.

2. Thinly slice onion and garlic and ginger and sprinkle over olive oil base.

3. fry chicken pieces in a fry pan until well browned. Remove from pan, debone, and remove skin. Chop chicken into bite sized pieces and arrange over base onion layer.

4. Sprinkle salt and cracked pepper over meat.

5. Next add the over veggies, followed by the olives, and the fruit.

6. Sprinkle the spice mix over top.

7. Pour the chicken broth over everything, sprinkle with cilantro, and cover with Tagine lid.

8. Place in a cool oven and turn the oven to 300 F and cook for 1.5 - 2 hours.

9. Remove from oven and squeeze fresh lemon juice over the top, sprinkle with cilantro. Let it rest covered for 10 mins while you make the couscous.

10. Enjoy with couscous, rice, or your favourite moroccan flatbread (think Pita or Naan).