Moroccan Chicken & Raisin Tagine

Ingredients

Directions

Marinating:

1. In a bowl, combine the olive oil, turmeric, cinnamon, paprika, ginger, coriander, garlic, lemon juice, salt, and pepper.
2. Add the chicken thighs (or breasts) to the bowl and rub the marinade all over the chicken. Cover and let it marinate in the fridge for at least 30 minutes (or up to 2 hours for more flavor).

Cooking Directions:

1. Heat 2 tablespoons of olive oil in a tagine or large, heavy-bottomed pot over medium heat. If you don’t have a tagine, a Dutch oven or a deep skillet works well.
2. Brown the marinated chicken pieces in the pot for about 4-5 minutes on each side, until golden. Remove and set aside.
3. In the same pot, add the sliced onion. Sauté for about 5 minutes until the vegetables begin to soften.
4. Stir in the raisins, cinnamon, ginger, and saffron (if using). Then add the chopped chicken broth. Stir everything together to combine. Return the browned chicken to the pot, nestling it into the sauce and vegetables.
5. Cover the pot with a lid, reduce the heat to low, and simmer for about 30-40 minutes, or until the chicken is fully cooked and tender. Cook chicken to an internal temperature of 165°F. If the sauce gets too thick, you can add a bit more chicken broth or water.
6. Once the chicken is cooked through, taste the sauce and adjust seasoning as needed. Garnish with freshly chopped cilantro or parsley and toasted almonds, if desired. Serve with couscous, rice, or flatbread to soak up the flavorful sauce.