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Moroccan Chicken Tagine with Caramelized Pears
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Prep Time:
20 minutes
Cook Time:
68 minutes
Total Time:
88 minutes
Braised whole chicken with aromatic spices, onions, and sweet pears in a tagine pot for a tender and flavorful dish.
Ingredients:
  • 7 tablespoons olive oil, divided
  • 2 onions, peeled and sliced
  • 1 whole chicken, cut into pieces
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 3 cinnamon sticks
  • 2 bay leaves, crushed
  • 1 bunch fresh cilantro, chopped
  • 2 tablespoons fresh ginger root, peeled and minced
  • 0.5 cup water
  • 2 tablespoons butter
  • 2 pears, cored and sliced
  • 2 tablespoons honey
Instructions:
  • Preheat your oven to 350°F (175°C).
  • Warm 2 tablespoons of olive oil in a skillet over medium heat until shimmering. Sauté onions until golden brown and tender, for about 8 to 10 minutes. Transfer the caramelized onions to a tagine pot and layer chicken pieces on top.
  • In a small bowl, mix turmeric, cumin, ground coriander, and salt with 5 tablespoons of olive oil. Coat the chicken pieces with the spice mixture. Add cinnamon, bay leaves, ginger, and cilantro. Pour in 1/2 cup of water and cover the tagine pot with a lid.
  • Roast in the preheated oven until the chicken is fully cooked and juices run clear, about 50 minutes. Check with an instant-read thermometer for a reading of 165 degrees F (74 degrees C) near the bone.
  • Gently melt butter in a skillet on low heat alongside the cooking chicken. Stir in sliced pears and honey, continuing to stir until the honey caramelizes.
  • Take the fragrant tagine out of the oven, gently mix in the luscious caramelized pears, then pop it back in the oven to cook for another 10 minutes.

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