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Moroccan Chicken Tagine with Caramelized Pears

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Moroccan Chicken Tagine with Caramelized Pears




    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
  • 1 teaspoon salt
  • 3 cinnamon sticks
  • 2 bay leaves
  • crushed
  • 1 bunch fresh cilantro
  • chopped
  • 2 tablespoons fresh ginger root
  • peeled and minced
  • ½ cup water
  • 2 tablespoons butter
  • 2 pears
  • cored and sliced
  • 2 tablespoons honey
  • Methods :

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