Yummy Entree Recipes – Best Moroccan Ras El Hanout Chicken Tagine

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Ras El Hanout Moroccan Chicken Tagine

Serves: 6

Ingredients you will need:

• 6 skinless, boneless chicken thighs
• 4 tbsp. olive oil
• 2 tbsp. Ras El Hanout
• 1 large sweet onion, sliced
• 2 cloves garlic, minced
• 1 tbsp. fresh ginger – grated
• 1/2 cup chicken broth
• black pepper – to taste
• 1/2 tsp. salt
• pinch saffron threads – crushed
• can of diced tomatoes – with juice
• 4 medium carrots – sliced (size of index finger)
• 1 medium turnip – 1 inch cubes
• 1 small butternut squash – 1 inch cubes
• 4 tbsp. fresh cliantro – chopped
• 1/4 cup slivered almonds – for sprinkling on top

• Accompaniments:
• Couscous
• Warm bread
• Fresh cilantro, chopped
• Slivered almonds

Directions:
1. Chicken:
– Coat chicken pieces with 2 tbsp. olive oil.
– Toss chicken with Ras El Hanout mixture.

2. Cooking
– Heat 1 tbsp. olive oil in tagine over medium-low heat.
– Add chicken and brown on both sides (approx. 2 minutes each side).
– Remove and set aside.

3. Add 1 tbsp. olive oil to tagine over medium-low heat and add onions and garlic.
– Cover and cook for 10-minutes stirring occasionally.

4. Return chicken to tagine and mix with onions.

5. Add saffron, black pepper, salt, ginger, chicken broth and stir with chicken and onions.

6. Add can of tomatoes with juice and mix.

7. Add carrots, turnip, butternut squash and mix well with other ingredients.

8. Cover tagine with lid and simmer on low heat for 90 minutes.

9. Chicken should be falling apart and veggies at desired tenderness before serving.

10. To serve:
– Sprinkle with chopped fresh cilantro and slivered almonds.

Serve with couscous and warm Moroccan bread for dipping up the sauce.

Bon Appetit!

Note:
– If you prefer to make the Ras El Hanout from scratch, this is a simple recipe.

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