Chicken cooked in a tagine is always meltingly tender. Adding sweet, caramelized pears at the end makes this Moroccan dish irresistible.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • Heat 2 tablespoon olive oil in a skillet over medium heat and cook onions until softened and browned, 8 to 10 minutes. Transfer onions into a tagine. Layer chicken pieces on top of onions.

  • Combine turmeric, cumin, ground coriander, and salt in a small bowl; mix well with remaining 5 tablespoons olive oil. Spread spice mixture onto the chicken pieces. Add cinnamon pieces, bay leaves, ginger, and cilantro. Pour in 1/2 cup of water and cover tagine with a lid.

  • Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

  • Melt butter in a skillet over low heat while chicken is cooking. Add sliced pears and honey and cook, while stirring, until honey has caramelized.

  • Remove tagine from the oven and stir in caramelized pears. Return to the oven and cook for an additional 10 minutes.

Cook's Note:

Use a heavy-bottomed ceramic or cast iron casserole if you don't have a tagine.

Nutrition Facts

533 calories; 36 g total fat; 110 mg cholesterol; 509 mg sodium. 19.8 g carbohydrates; 32.6 g protein; Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/25/2018
Turned out excellent and served it over couscous...will make it agaIn adding some raisins... Read More
(3)
16 Ratings
  • 5 star values: 8
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/25/2018
Turned out excellent and served it over couscous...will make it agaIn adding some raisins... Read More
(3)
Rating: 4 stars
01/25/2018
Turned out excellent and served it over couscous...will make it agaIn adding some raisins... Read More
(3)
Rating: 5 stars
02/19/2018
I've made this twice now using my clay cooker not an actual Tagine. And it turned out beautifully delicious! Loved the cilantro as a pot herb chicken is tender and the dish is very tasty and different. It will be a future favorite. I did not change a thing (except I used 4 skinless chicken thighs both times!) Read More
(2)
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Rating: 4 stars
02/09/2018
This is a delicious recipe for 3 people and still have left overs the next day. Best served with steam rice. Read More
Rating: 4 stars
01/17/2018
Absolutely delicious and very easy to make. Thank you!! Read More
Rating: 4 stars
07/04/2018
I sliced the pears too thin otherwise very tasty! My husband loved it. Read More
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Rating: 5 stars
06/19/2019
Great recipe. Used half and half and regular onions- all I had. Served over egg noodles. Read More
Rating: 4 stars
02/11/2019
Wonderful recipe I love it. Here are great recipes as well: 370 amazing recipes https://bit.ly/2Dl7DL4 Read More
Rating: 5 stars
06/16/2019
This was really tasty. I made it in a cast iron dutch oven since I no longer have a tagine. Cooked the onions right in the dutch oven and then put the chicken on top per the recipe. Served it with couscous-quinoa. Read More
Rating: 4 stars
08/28/2018
Great recipe!! Very good family enjoyed it! Used my tangine. Variations due to time available for prep and chicken available in my freezer at the time. I seasoned overnight and I used boneless skinless chicken thighs Read More