Recipe: Tagine of Moroccan Chicken

TAGINE OF MOROCCAN CHICKEN

Tagines are stews that meld sweet and savory flavors.

1 tablespoon olive oil
6 chicken thighs, bone in (about 1 1/2 - 2 pounds), skin removed
2 medium onions, sliced into thin wedges
1 1/2 teaspoons McCormick Garlic Salt
1 teaspoon McCormick Ground Cinnamon
1 teaspoon McCormick Ground Ginger
1/2 teaspoon McCormick Ground Cumin
1/4 teaspoon McCormick Gourmet Collection Saffron, crushed, optional
1 can (14 1/2 ounces) diced tomatoes, undrained
1/4 cup honey
1/3 cup raisins

Heat oil in a nonstick skillet over medium-high heat. Add chicken; cook 10 minutes, or until browned, turning once. Transfer chicken to plate; cover to keep warm.

Cook onion in same skillet 7 minutes.

Add garlic salt, cinnamon, ginger, cumin, and saffron. Stir in tomatoes and honey. Return chicken to skillet; cover and simmer 5 minutes.

Stir in raisins. Simmer 10 minutes, stirring occasionally, until chicken is done.

Serve chicken stew garnished with toasted, slivered almonds and chopped fresh cilantro on a bed of couscous, if desired.

Makes 6 servings
Source: McCormick