Moroccan Style Chicken Tangine

This chicken recipe is brimming with sensational flavors that will delight your taste buds. Easy to make and cooks beautifully in a Tagine. This is a delicious one-dish meal and the beautiful Tagine will impress family and friends when you take it to the table.

Serves four

6-8 chicken thighs
2 tbsp honey
1 1/2 inch chunk of fresh ginger root, finely grated
2 garlic cloves, finely chopped
Salt  (I am hooked on Himalayan Pink Salt) and freshly ground pepper
1 small red onion, finely sliced - optional
1 jar Al'fez Moroccan Style Tagine Sauce - Apricot & Cilantro
Handful of pitted green olives

Season the chicken with honey, ginger root, salt, and pepper. Let marinade for a couple of hours if possible.

Heat oil, I use a canola-olive oil blend, and brown chicken on medium heat; just a nice golden brown on all sides.

Add Tagine Sauce, plus up to half the jar of white wine, along with the garlic and green olives. Simmer for 2 mins.

Place the chicken in the Tagine and carefully pour the sauce over it. Scatter the onion on top. Put the lid onto the Tagine and cook in the oven at 375 degrees for one hour, until the chicken is tender. Serve immediately with plain boiled rice, or you can go for the Near East Long Grain & Wild Garlic & Herb rice mix.