arge saucepan on high. Brown chicken in 2 batches for 2
killet on high heat. Cook chicken in batches for 3 mins
ver medium heat.
Brown chicken and remove.
Add onion
ntil blended. Stir in the chicken, beans, and chilies.
Place
Place the chicken, onions, apricots, and raisins into
Layer chicken thighs, onions, carrots, raisins, and
b>tagine and gently colour the onion and minced garlic. Add the chicken
killet over medium heat, cook chicken until no longer pink and
0b0F.
2. Place a tagine or heavy-bottom cast-iron
Rub all pieces of chicken with a mixture of salt,
Mix well, and season the chicken pieces on both sides with
Transfer onions into a tagine. Layer chicken pieces on top of onions
hisk to combine. Add the chicken and stir to coat. Cover
small bowl.
Pat chicken thighs dry and place
1. Mix all spices together and sprinkle liberally over chicken as a dry rub, try to cover as much surface area as possible.
2. Place covered in refrigerator for 30 minutes or up to 6 hours.
3. Heat oil in tagine and saute garlic until soft.
4. Brown chicken in batches, set aside.
5. add and sweat onion rings in bottom of tagine.
6. place chicken on top of of sweatted onions, add broth.
7. place lemon slices and cherries on top of chicken.
8. cover and cook on low to low medium for 45 minutes to 1 hour.
large bowl. Add chicken and turn to coat well
Place a tagine (or large heavy-bottomed casserole
For the tagine, heat a Dutch oven on
In a medium-sized tagine or Dutch oven, arrange chicken thighs in a
Wash the chicken and pat dry. Pour the