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Tagine Baked Moroccan Chicken With Sticky Tomato, Honey & Almond Sauce

Ingredients

  • 4 Tbsp. Olive Oil (Divided)
  • 1 Chicken Breast (Boneless or Bone-In) Can sub 4 Chicken Thighs
  • 1 Medium Onion, Finely Chopped
  • 2 Cloves Garlic, Minced
  • 1 14.5 oz. Diced Tomatoes
  • 2 Tbsp. Thick Honey
  • 1 tsp Fresh Thyme Leaves Can sub dry thyme leaves
  • 2 Tbsp. Toasted, Flaked Almonds
  • Salt (to taste)
  • Pepper (to taste)
  • 1/2 Cinnamon Stick

Instructions

  1. Set the oven to 400 Degrees

  2. Toast the flaked almonds just until lightly toasted. WATCH CLOSELY-DO NOT BURN.

  3. Heat 2 Tablespoons of olive oil in a frying pan.

  4. While oil is heating, cut chicken into 4 pieces.

  5. Fry the chicken over gentle heat until light golden brown all over. (Just browned, not fully cooked,)

  6. Transfer the browned chicken to the tagine or heavy ovenproof pot and set aside.

  7. Add remaining olive oil to the skillet where you fried the chicken.

  8. Add the the onions and garlic to the skillet and cook until softened but not colored.

  9. To the skillet add the canned tomatoes, honey and thyme leaves.

  10. Stir and let the sauce gently bubble and thicken for 5 minutes.

  11. Stir in the toasted almonds and add salt and pepper.

  12. Tuck the cinnamon stick under the chicken pieces and pour the tomato mixture evenly over the chicken.

  13. put on the lid and bake in the 400 degree oven for about 40 minutes, or until the chicken is cooked through and tender.

  14. Serve with Couscous or Quinoa (I cooked in chicken broth and added chopped dried fruit.)