Garnishes: fresh chopped mint, 1/2 cup slivered almonds, toasted
How to Make It
Combine first 7 ingredients in a large bowl. Add chicken, turning to coat.
Heat oil and butter in a tagine or Dutch oven over medium heat. Add chicken, skin side down, and cook 4 to 5 minutes per side or until golden brown. (Cook in batches, if necessary.) Transfer to a plate.
Add garlic to pan, and sauté about 1 minute. Add mint, thyme, broth, chicken, and any juices that drained onto plate. Cover, reduce heat to low, and simmer 30 to 35 minutes or until chicken is tender.
Bring onion and next 3 ingredients to a simmer in a separate saucepan over low heat; cook 8 to 10 minutes or until lemon becomes soft and liquid thickens. Discard herb sprigs; pour glaze over chicken, and garnish, if desired.
This dish is delicious!!! we went to Tangier last year and I fell in love with the food. I am having a great time learning how to use the spices that make their food so wonderful. as my husband says " no more bland chicken!"
This was delicious. I left out the mint since my boyfriend doesn't like it and just added it to my plate at the end, but it was still great. The chicken was very tender and flavorful. And although my boyfriend was hesitant in trying it b/c he wasn't sure if he would like cumin, he devoured the entire thing.
I made quinoa sauteed in onions and cooked in vegetable broth to go along w/ this dish. I also topped it with the orange onion honey glaze. It was an excellent accompaniment. Next time, I'm going to make it with just chicken breasts on the bone to make it even healthier.