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Moroccan Chicken Tagine with Caramelized Pears

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

complex10 ingredients6 preparation steps
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Ingredients

  • olives
  • chicken
  • honey
  • coriander
  • cumin
  • cinnamon
  • ginger
  • turmeric
  • onion
  • butter

Preparation

  1. 1Preheat oven to 350 degrees F (175 degrees C).
  2. 2Heat 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.
  3. 3Combine 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.
  4. 4Bake 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).
  5. 5Melt butter in a skillet over low heat while chicken is cooking. Add sliced pears and honey and cook, while stirring, until honey has caramelized.
  6. 6Remove tagine from the oven and stir in caramelized pears. Return to the oven and cook for an additional 10 minutes.