Chicken Tangine
Mix the spices together in a small bowl. Set aside for later.
Heat olive oil in a very large skillet (ideally one with a heavy bottom, and for which you have a lid) and swirl to coat. Season chicken with salt and pepper and brown on each side until golden brown, about 3 minutes on each side. Remove from the skillet onto a plate.
In the same skillet, cook the onions until softened, about 2-3 minutes. Add garlic, cook for 30 seconds. Stir in spices and cook for another 30 seconds, stirring.
Reduce heat to low. Stir in crushed tomatoes, chicken stock, honey, chicken peas, lemon, raisins, and olives.
Nest chicken into the sauce, cover with the lid and simmer for 20 to 30 minutes, flipping the chicken from time to time so all sides soak up the sauce. Once the chicken is cooked through, turn off the heat and serve with couscous.
Ingredients
Directions
Mix the spices together in a small bowl. Set aside for later.
Heat olive oil in a very large skillet (ideally one with a heavy bottom, and for which you have a lid) and swirl to coat. Season chicken with salt and pepper and brown on each side until golden brown, about 3 minutes on each side. Remove from the skillet onto a plate.
In the same skillet, cook the onions until softened, about 2-3 minutes. Add garlic, cook for 30 seconds. Stir in spices and cook for another 30 seconds, stirring.
Reduce heat to low. Stir in crushed tomatoes, chicken stock, honey, chicken peas, lemon, raisins, and olives.
Nest chicken into the sauce, cover with the lid and simmer for 20 to 30 minutes, flipping the chicken from time to time so all sides soak up the sauce. Once the chicken is cooked through, turn off the heat and serve with couscous.
