RICHMOND, Va - Cookbook Author and Recipe Developer Chef K from Williamsburg returned to the Virginia This Morning kitchen to share her recipe for Moroccan Style Tagine Chicken. This hearty dish is the perfect comfort food for a cold winter day. For more information you can visit online at www.facebook.com/ChefKCooking.
Chef K’s Moroccan Style Tagine Chicken
3 Tbsp olive oil
3 cloves garlic, finely chopped
6 boneless, skinless chicken thighs cut into 1 inch pieces
1 medium sweet onion, chopped
Splash of white wine
2 cups chicken broth
6-7 sprigs fresh cilantro
6-7 sprigs flat leaf parsley
1 tsp turmeric
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp cumin
1 tsp garlic salt
1 tsp garlic powder
1-2 small zucchini, sliced
1½ c chickpeas
4-5 green onions sliced, white and green parts
Juice of 1 lemon
In a Tagine, Dutch oven or large deep skillet, heat 2 Tablespoons olive oil over medium high heat. Add garlic and sauté for 1 minute. Add chicken and sauté for 5-6 minutes more, stirring constantly until chicken is mostly cooked through and slightly browned. Remove chicken from pan and set aside. Add remaining 1 Tablespoon olive oil to the same pot. Add onion and sauté for 1-2 minutes until onion is softened. Add splash of white wine to deglaze pan, cooking for 1 minute. Add 2 cups of chicken broth, return chicken to pot. Bundle cilantro and parsley together, cover chicken with cilantro and parsley bundle, turmeric, cinnamon, ginger, cumin, garlic salt, and garlic powder. Cover and simmer on low for approximately 25-30 minutes until chicken is cooked through and tender. Add zucchini and chickpeas to the chicken mixture, cook 5-10 minutes more until zucchini is tender. Serve over Cous Cous with green onion garnish and splash of fresh lemon juice.
