CHICKEN TAGINE😍

This recipe holds a special place in my heart, as it’s a dish my mom made for us on Sundays growing up and still one of my favorites to make today. Super simple yet super flavorful, you guys are gonna wanna make this ASAP😋 

 Makes 4-6 servings.

Ingredients: 

For the Chicken Tagine:

• 6 chicken thighs

• 1 can diced tomatoes (or 2 fresh roma tomatoes, chopped)

• 1 14 oz can chicken broth (about 1-2 cups)

• 2 cups chopped butternut squash

• 1 large onion, chopped

• 1 can drained chickpeas (omit for Whole 30)

• ¾ cup dried apricots, chopped (to keep this Whole 30, make sure you choose ones without sulfur dioxide)

• ½” piece of grated ginger

• 2 cloves garlic, minced

• 1 ½ tsps ground coriander

• 1 tbsp cumin

• 1 ½ tsps cinnamon

• ½ tsp cayenne (optional)

• 2 tbsps olive oil

• Salt and pepper

Directions:

For the Chicken Tagine:

• Heat oil in a large deep pot over medium high heat. 

• Season chicken with salt and pepper and sear for 2-3 minutes per side or until browned. You’ll need to do this in batches as to not crowd the pan. Remove from pan and set aside.

• Add in the onion and cook until soft and translucent, about 6 minutes. 

• Add in the ginger and garlic and cook for 1 more minute.

• Add coriander, cumin, cinnamon, and cayenne and toast for 1 minute.

• Add in broth and scrape up the browned bits from the bottom of the pan.

• Add back in the chicken with the tomatoes, squash, and apricots. Stir and bring up to a boil, then cover and simmer for 20-25 minutes until the chicken is cooked through. Break the chicken pieces into smaller pieces with a wooden spoon.

• Taste and add any additional salt at the end. Enjoy!