CHICKEN TANGINE

By pat1908

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.