Chicken Tajine with Ras el Hanout
This easy and authentic chicken tajine recipe features our ras el hanout spice blend to deliver a taste of the Middle East right to your table. Serve with couscous or over rice.
Category
Entree
Servings
4
Prep Time
10 minutes
Cook Time
55 minutes
This easy and authentic chicken tajine recipe features our ras el hanout spice blend to deliver a taste of the Middle East right to your table. Serve with couscous or over rice.
Patti Doyle
Ingredients
4 bone-in chicken breast, skin removed and cut in half
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1 ½ tablespoons Rumi Spice Ras el Hanout spice blend
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1/4 teaspoon Rumi saffron threads
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
¼ cup olive oil
1 cinnamon stick
1/2 teaspoon ground cinnamon
1 teaspoon turmeric
2 cloves garlic, minced
2 medium onions, 1 chopped, 1 sliced
1 can diced tomatoes, drained
2 tablespoons chopped cilantro, plus more for garnish
2 tablespoons chopped parsley
1/3 cup (50 grams) golden raisins
1 can of chickpeas
2 tablespoons honey
Couscous, prepared per package
Directions
In a small bowl, combine Ras El Hanout and the remaining spices to make the rub.
Season chicken on both sides with kosher salt. Now, rub the chicken all over with the spice rub.
Heat a dutch oven or large pot to medium heat. Add the olive oil. Sautee onions until soft, 3 to 5 minutes, stirring occasionally. Add garlic and stir for about 30 seconds.
Add chicken. Stir, cover and cook, occasionally turning chicken, for 15 to 20 minutes.
Add the tomatoes, cilantro, and parsley. Cover and continue cooking over medium heat, occasionally stirring, for another 20 minutes. If the chicken sticks to the bottom of the pot, lower heat slightly.
Stir the raisins, chickpeas, and honey into the pot. Add enough water to just cover the chickpeas.
Cook for another 10 minutes, or until the sauce is has thickened and the chicken is tender.
Place couscous on serving dish, top with chicken and garnish with cilantro.
