Tajine de poulet aux épices is a classic Moroccan dish, and it’s an easy way to bring a lot of flavor to your table. This recipe uses chicken thighs, onion, garlic, ginger, paprika, cumin, cinnamon and turmeric for a flavorful combination. Serve with couscous or rice for a complete meal.
- 4 chicken thighs
- 1 onion, diced
- 2 cloves garlic, minced
- 2 teaspoons freshly grated ginger
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1 cup chicken stock
In a large pot or Dutch oven over medium heat, heat some olive oil. Add the chicken thighs and cook until golden brown on both sides. Remove from the pan and set aside.
Add the onion to the pan and cook until softened. Add the garlic and ginger and cook for another minute. Stir in the spices and cook until fragrant. Add the chicken back to the pan along with the stock. Bring to a boil, then reduce heat to low and cover. Simmer for about 25 minutes or until chicken is cooked through.
Serve with couscous or rice for a complete meal.
