Cherry Moroccan Tagine An exotic tagine dish with fanciful spices, vegetables, chicken and dried cherries. Serves 4 Ingredients: 2 tablespoons vegetable oil, 1 lb boneless skinless chicken thighs, cut into 3 inch pieces, 1/4 teaspoon cumin, 1/4 teaspoon ground coriander, 1/4 teaspoon ground ginger, 1/4 teaspoon cinnamon, 1/4 teaspoon cardamom, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon red pepper flake, 1/2 teaspoon turmeric , 2 minced garlic cloves, 1 medium onion peeled and sliced, 2 medium Idaho potatoes, chopped into 1 inch pieces, 8 small carrots, peeled, trimmed and chopped into 2 inch pieces, 1/2 cup Stoneridge Orchards Montmorency dried cherries, 3/4 cup chicken stock, 1 can drained and rinsed chickpeas, 1/2 cup pitted green olives, 1 tablespoon chopped parsley, 1 tablespoon chopped cilantro, 2 tablespoons toasted slivered almonds Instructions: 1. If you have a tagine for this recipe it is ideal but not necessary. You can start with a skillet on the stove top and then transfer to a clay pot for the oven. You can also just use an oven proof casserole dish or dutch oven, heat the oil over medium heat, and add chicken. 2. Add the dry spices, stirring. 3. Cook for 5 minutes until the chicken starts to brown and the spices have cooked out their raw ・・dusty・・ flavor. 4. Add the garlic and onions stirring until coated with oil and spices. 5. Add vegetables and cherries. 6. If you have a tagine, gently transfer the mixture to the pot and pour the stock on top, cover with the lid and place on a sheet pan in the oven. If using the casserole dish or Dutch oven, add the stock, cover, and place in the oven. 7. Let it ・・stew・・ for 40 minutes. Once out of the oven, stir in the chickpeas. Top with herbs and almonds. Serve over couscous.
The Royal Ridge Fruit FamilyStoneridge Orchards

Masterful Main Dishes

Cherry Moroccan Tagine

Ingredients

  • 2 tablespoons vegetable oil
  • 1 lb boneless skinless chicken thighs, cut into 3 inch pieces
  • 1/4 teaspoon cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cardamom
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flake
  • 1/2 teaspoon turmeric
  • 2 minced garlic cloves
  • 1 medium onion peeled and sliced
  • 2 medium Idaho potatoes, chopped into 1 inch pieces
  • 8 small carrots, peeled, trimmed and chopped into 2 inch pieces
  • 1/2 cup Stoneridge Orchards Montmorency dried cherries
  • 3/4 cup chicken stock
  • 1 can drained and rinsed chickpeas
  • 1/2 cup pitted green olives
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped cilantro
  • 2 tablespoons toasted slivered almonds


Directions

  1. If you have a tagine for this recipe it is ideal but not necessary. You can start with a skillet on the stove top and then transfer to a clay pot for the oven. You can also just use an oven proof casserole dish or dutch oven, heat the oil over medium heat, and add chicken.
  2. Add the dry spices, stirring.
  3. Cook for 5 minutes until the chicken starts to brown and the spices have cooked out their raw ・・dusty・・ flavor.
  4. Add the garlic and onions stirring until coated with oil and spices.
  5. Add vegetables and cherries.
  6. If you have a tagine, gently transfer the mixture to the pot and pour the stock on top, cover with the lid and place on a sheet pan in the oven. If using the casserole dish or Dutch oven, add the stock, cover, and place in the oven.
  7. Let it ・・stew・・ for 40 minutes. Once out of the oven, stir in the chickpeas. Top with herbs and almonds. Serve over couscous.