Tagine of Moroccan Chicken

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Adapted from facebook.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from facebook.com

Ingredients

  • 1

    tablespoon olive oil

  • 6

    small bone-in chicken thighs, about 2 pounds, skin removed

  • 2

    medium onions, sliced into thin wedges

  • 1

    teaspoon Gourmet Collection Roasted Saigon Cinnamon

  • 1

    teaspoon Gourmet Collection Garlic Salt

  • 1

    teaspoon Gourmet Collection Ginger, Ground

  • 1/2

    teaspoon Gourmet Collection Cumin, Ground

  • 1

    can (14 1/2 ounces) diced tomatoes, undrained

  • 2

    tablespoons honey

  • 1/3

    cup raisins

Directions

1. Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 8 minutes or until browned, turning once. Remove chicken from skillet. 2. Stir onions into skillet; cook and stir on medium heat 5 minutes or until golden brown. Add roasted cinnamon, garlic salt, ginger, cumin and saffron, if desired. Stir in tomatoes and honey. Return chicken to skillet. Bring to boil. Reduce heat to low; cover and simmer 10 minutes. Stir in raisins; cover and simmer 10 minutes longer or until chicken is cooked through. 3. Serve with cooked couscous, if desired. Garnish with toasted slivered almonds and chopped fresh cilantro, if desired.

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