Moroccan Chicken Tagine with Caramelized Pears
Chicken cooked in a tagine is always meltingly tender. Adding sweet, caramelized pears at the end makes this Moroccan dish irresistible.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 7tablespoons olive oil, divided
- 2onions, peeled and sliced
- 1whole chicken, cut into pieces
- 1teaspoon ground turmeric
- 1teaspoon ground cumin
- 1teaspoon ground coriander
- 1teaspoon salt
- 3cinnamon sticks
- 2bay leaves, crushed
- 1bunch fresh cilantro, chopped
- 2tablespoons fresh ginger root, peeled and minced
- ½cup water
- 2tablespoons butter
- 2pears, cored and sliced
- 2tablespoons honey
Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C).Step 2
Heat 2 tablespoon olive oil in a skillet over medium heat and cook onions until softened and browned, 8 to 10 minutes. Transfer onions into a tagine. Layer chicken pieces on top of onions.Step 3
Combine turmeric, cumin, ground coriander, and salt in a small bowl; mix well with remaining 5 tablespoons olive oil. Spread spice mixture onto the chicken pieces. Add cinnamon pieces, bay leaves, ginger, and cilantro. Pour in 1/2 cup of water and cover tagine with a lid.Step 4
Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).Step 5
Melt butter in a skillet over low heat while chicken is cooking. Add sliced pears and honey and cook, while stirring, until honey has caramelized.Step 6
Remove tagine from the oven and stir in caramelized pears. Return to the oven and cook for an additional 10 minutes.