Ingredients
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2 tablespoons olive oil
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1 red onion, grated
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2 garlic cloves, crushed
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1/2 teaspoon ras el hanout spice mix (Ras El Hanout - Moroccan Spice Mix)
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1/2 teaspoon ground cinnamon
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1/2 teaspoon ground ginger
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 pinch saffron
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1 tablespoon lemon juice
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1 (14 ounce) can diced tomatoes (use a good quality brand)
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1 (8 ounce) can tomato sauce
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2 -3 lbs skinless chicken pieces, breasts & leg quarters
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1 1/2-2 tablespoons fragrant honey
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1/3 cup water
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1 tablespoon blanched almond, to garnish
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1/2 tablespoon sesame seeds, to garnish
Instructions
- Heat the olive oil over medium low heat in a large tagine. Heat the onion & garlic for several minutes then add the spices & cook until fragrant.
- Next stir in the tomatoes & lemon juice. Sprinkle the chicken pieces with salt & pepper then place in the sauce. Cover the tagine & cook on low heat for 1 hour.
- Uncover the tagine & carefully stir in the honey & 1/2 cup of water. Recover & continue to cook for additional 30-45 minutes, until the chicken is tender.
- Sprinkle the almonds & sesame seeds on top of the chicken & serve hot with Moroccan bread.