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Chicken Tangine

Yields4 Servings

 ½ tsp ground coriander
 ½ tsp tumeric
 1 tsp ground ginger
 1 tsp cumin
 1 tsp cinnamon
 salt to taste
 1 tbsp olive oil
 4 chicken leg quarters
 1 onion cut in half and medium sliced
 1 tbsp garlic puree
 1 whole lemon, peeled and cut into pieces
 1 cup chicken stock
 14 oz can crushed tomato
 1 can chickpeas, drained
 ¼ cup golden raisins
 1 tbsp honey
 ½ cup olives, pitted and cut in half
 ½ cup fresh cilantro

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.

Nutrition Facts

Servings 0

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