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Ingredients
- OR:
- 8 skinless, boneless chicken thighs
- Spices (see below)
- 4 tbsp olive oil, divided
- 1 pound baby potatoes, halved
- 2 cups cherry tomatoes
- 8 cloves garlic
- 10 dried apricots
- 2 tbsp fresh parsley
- For the spices
- 1 (3/5-ounce) packet of Kitchens of India brand paste for tikka masala (found at Sprout’s) mixed with 1 cup warm water
- 1 tsp black pepper
- 1/2 tsp cayenne pepper
- 1 tsp cinnamon, ground
- 1 tsp smoked paprika
- 1 tsp salt
- 1 tsp pepper
Preparation
Step 1
Heat tagine in oven at 200 degrees for about 20 minutes. Then, heat oven to 350 degrees.
In a small bowl combine either the paste packet or the spices. Clean chicken and pat dry. Rub or sprinkle paste or spices over the chicken. Add 2 Tbsp of olive oil to the tagine.
Arrange chicken in tagine.
In a bowl, toss together potatoes, tomatoes, garlic and apricots with 2 Tbsp olive oil. Spread veggies and apricots around chicken.
Cover the tagine with the lid and bake in the oven for about 1 hour. Check chicken for doneness (165 degrees internal temperature). Stir juices over top of chicken and vegetables. Garnish with fresh parsley
And serve in the tagine base.