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Chicken Tagine with Dried Cranberries
Chicken Tagine with Dried Cranberries
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Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
240 minutes
Savory and sweet Moroccan chicken tagine with dried cranberries, spices, and fresh veggies, served over rice or couscous.
Ingredients:
  • 4 tablespoons lemon juice
  • 0.5 cup extra-virgin olive oil, divided, or as needed
  • 1.25 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 (3 1/2) pound whole chicken, cut into pieces
  • 1 cup thinly sliced carrots
  • 1 large onion, halved lengthwise, then cut crosswise into 1/4-inch-thick slices
  • 2 cloves garlic, minced
  • 4 medium red potatoes, cut into thin slices
  • 2 medium tomatoes, peeled and chopped
  • 1 medium yellow bell pepper, cut into chunks
  • 0.5 cup dried cranberries
  • 0.25 cup chopped fresh parsley
  • 1 tablespoon chicken bouillon granules
  • 0.25 cup dry white wine
Instructions:
  • In a spacious glass or ceramic bowl, combine lemon juice, 2 tablespoons of olive oil, salt, cinnamon, ginger, and pepper. Add chicken pieces and mix well to ensure they are coated evenly. Cover and refrigerate for at least 2 hours, or overnight for best results.
  • Place a bed of sliced carrots at the bottom of the tagine when you are prepared to begin.
  • Warm 2 tablespoons of olive oil in a sturdy skillet over medium heat until it shimmers but doesn't smoke. Brown half of the chicken pieces, starting skin-side down, flipping once, for about 5 to 7 minutes. Remember, we are just searing the outside. Transfer the chicken to rest on top of the carrots. Proceed to brown the rest of the chicken pieces, making sure not to fully cook them. Once all pieces are browned, arrange them on top of the carrots without touching the bottom of the tagine.
  • Saute the onion in the skillet over medium-high heat until soft for about 5 minutes. Lower heat to medium, add garlic, saute for 30 seconds. Stir in the potatoes, saute for 1 to 2 minutes. Add tomatoes, bell pepper, cranberries, and parsley. Keep sauteing over medium heat until hot and bubbly. Sprinkle chicken bouillon granules over the mixture as it cooks.
  • Drizzle remaining olive oil over the chicken and carrots in the tagine. Ensure the pot is placed over low heat, away from any open flames. Pour wine over the ingredients and cover.
  • Simmer gently until potatoes are tender and chicken is cooked through, for about 1 hour. Allow to rest for 10 minutes before serving.

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