Have you guys ever eaten something that has been cooked in your house and you can’t believe how amazingly good it is? Like restaurant- quality good? That happened here a few months ago. My husband has picked up a lot of the cooking around here now that he and I are back on KETO. He is on it because he wants to lose some of the quarantine 15 and I am on it because bread is being “no bueno” for me these days. A few months ago he made an amazing dish that I fell in love with, but he didn’t. He said he wanted to “refine it”, and I didn’t think that was possible, but the next time he made it, Wowza it was even more amazing!
This dish is a Moroccan staple called chicken tagine, and I am sure that every family has their own variation of it that gets passed down from family member to family member. Kind of like how my family has passed down the secrets of master taco making. And although we have never had the opportunity to visit Morocco (I did once stand on a beach and look wistfully across the ocean at the Moroccan coast), it doesn’t mean we can’t appreciate and enjoy some of the country’s cuisine. In fact, if you don’t ever try and enjoy foods from other countries then you are definitely missing out! Today I am excited to share my family’s (and most importantly, Jen’s Guy’s) take on this delicious dish!
Here are the ingredients you need to make it:
6 to 8 Chicken Thighs
4 to 5 tablespoons Cumin
4 to 5 tablespoons Cinnamon
4 to 5 tablespoons Turmeric
4 cloves Crushed Garlic
1 bag of dried figs
1/2 cup pitted green olives
Ground Black Pepper
6 to 7 cinnamon sticks *optional
Now, are you ready to learn how to make it?
Here’s a step-by-step printable copy of the recipe!
- 6 to 8 Chicken Thighs
- 4 to 5 tablespoons Cumin
- 4 to 5 tablespoons Cinnamon
- 4 to 5 tablespoons Turmeric
- 4 cloves Crushed Garlic
- 1 Lemon
- 1 bag of dried figs
- 1/2 cup pitted green olives
- Sea Salt
- Ground Black Pepper
- 6 to 7 cinnamon sticks *optional
- Trim the Chicken thighs. Thighs are juicier which work best for the recipe.
- Dust the chicken pieces liberally with Salt, Pepper, Cumin, Turmeric, and Cinnamon. Make sure you cover both sides.
- Place chicken in a glass baking dish (or a clay pot if you have one.)
- Sprinkle on the crushed Garlic, Olives (with a little juice for moisture,) and dried figs (about 2 per thigh.)
- Add sliced lemon, but remove any peels as they will leave a bitter, unpleasant taste.
- Cinnamon sticks are nice, but not necessary.
- Cover with tinfoil and bake low and slow for 30 minutes at 275.
- Remove dish and mix up the moistened ingredients, removing cover.
- Finish baking for 20 more minutes.
- Check temperature of chicken to make sure it is over 165 degrees.
- If you are having trouble, feel free to increase the baking temperature.You can cook the entire recipe faster at a higher temperature, but the chicken won't be as tender.
Aren’t you happy you stopped by today? Are you ready to make your own chicken tagine. I hope so!
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