This tajine of chicken with fries is a delicious dish from Morocco. It’s easy to make and can be served with couscous and a salad for a complete meal.
- 1 onion, diced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 1/2 teaspoon turmeric
- 1/2 teaspoon cinnamon
- Salt and pepper, to taste
- 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup chicken broth
- 1/4 cup fresh cilantro leaves, chopped
- 4 potatoes, peeled and cut into thick wedges
Heat the olive oil in a large Dutch oven over medium-high heat. Add the onion and garlic and sauté until softened, about 5 minutes. Add the paprika, cumin, coriander, ginger, turmeric, cinnamon, salt and pepper and cook for 1 minute more. Add the chicken pieces and sauté until lightly browned on all sides.
Pour in the chicken broth and bring to a boil. Reduce the heat to low and simmer until the chicken is cooked through and the sauce has thickened slightly, about 15 minutes.
Meanwhile, preheat the oven to 400°F (200°C). Place the potato wedges onto a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt. Toss to coat evenly. Bake until golden brown and crisp on the outside but tender inside, about 30 minutes.
To serve, spoon the tajine onto individual plates. Top with some of the crispy potato wedges and sprinkle with fresh cilantro leaves.