This Moroccan chicken tagine recipe is both savory and a little bit sweet.
Really delicious . Made mostly as written : used chicken thighs combo bone in and boneless. Increased herbs and added fresh ginger and braised in oven at 350 for an hour . Served with couscous for all that wonderful juicy ness and roasted cauliflower and chick peas seasoned with the same spices .This was great! Definitely will make this part of a rotation. I didn’t tie the herbs, which I will do next time.
I also added a can of garbanzos as some reviewers did but I don’t think it was a good addition. Served over Israeli couscous. A huge hit with my guests.Authentic and Fantastic! This is exactly like the dish I used to order when we lived in the city and had access to a Tagine restaurant. I didn't tie the herbs, just tossed several sprigs into the pot and pulled out the stems before serving.
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