Recipe by McCormick® Gourmet Collection®
"Tagines are stews that meld sweet and savory flavors. Release the full flavor of saffron, a spice used in Mediterranean cuisine, by crushing its threads before adding to the tagine."
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chicken thighs, bone in, skin removed
onions, sliced into thin wedges
1 1/2 teaspoons
McCormick® Gourmet Collection® Garlic Salt
McCormick® Gourmet Collection® Saigon Cinnamon
McCormick® Gourmet Collection® Ground Ginger
McCormick® Gourmet Collection® Ground Cumin
McCormick® Gourmet Collection® Saffron, crushed
1 (14.5 ounce) can
diced tomatoes, undrained
I made this in the crock-pot using boneless skinless thighs, thus skipped the oil and browning. I made it the first time with all the ingredients and my only thought of change for the second time was to reduce the cumin by about 1/2. We truly ate it up...love this recipe, but have found it very hard to search for here on allrecipes. So, save it to your recipe box, now (Big smile)! I'd give it more stars if I could! Don't skip the ingredients, if you have them, use them. And if it's something you're not sure you'd like, try reducing a little of that ingredient. These flavors meld together quite nicely. It's not at all too sweet. Very flavorful!
I thought this was really good; the combination of spices is very interesting. My kids were pretty neutral about it, and my husband wouldn't eat it. Needless to say that I won't be making this again.
We just prepared this dish for New Year's Eve. We followed the recipe as stated except used chicken breasts. It was DELICIOUS! I figured it would be too sweet, but it was not at all, we will certainly cook this again. Thanks!!
This was an instant favorite! I used boneless, skinless chicken breasts cut into chunks and marinated them for about an hour in a few dashes of soy sauce with the spice mixture. Then I sauteed the onions with some apple slices in oil until tender, added the chicken, and continued sauteeing until chicken was browned. I then added the tomato sauce, honey, and raisins, along with about a tablespoon of corn starch to thicken, and simmered on low heat for about 10 minutes. I served over saffron rice (since I didn't have any saffron spice on hand for the chicken), and it was delicious and so easy! I think next time I will use fresh ginger root and garlic, though. :)
I thought this recipe was great! I made just a few changes. I used half of the honey called for(in hindsight I should've either used all of it or halved the cinnamon ), I used chicken breasts instead of legs, and I omitted the raisins and the saffron.
Hubby loved it, I loved it, I will denfinately make this again!
I was skeptical about the mix of spices, honey, and tomatoes in this dish. But it was such a crowd pleaser! There we no leftovers. I did not use saffron and it turned out just fine.
This was very easy to make and quite tasty. Next time I will make it with boneless chicken.
thought it was very good. Easy to prepare and not 'weird' - I'm feeding a 2 1/2 year old!
I only added half of the honey and it was still very good.
* Percent Daily Values are based on a 2,000 calorie diet.
Tagine of Moroccan Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 62
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