One of the most ubiquitous Moroccan dishes is chicken tagine, which features chicken breasts served with a sauce flavored with cinnamon, ginger and saffron. This dish is most often served with rice or couscous.
Morocco is a northeast African nation, and therefore shares a great deal of culinary heritage with Middle Eastern cuisine. Common ingredients found in Moroccan dishes include chickpeas, mint, various citrus fruit and lentils. Common proteins include chicken and lamb.
The methods used to prepare these ingredients can vary considerably from recipe to recipe. However, most recipes feature extensive use of spices and richly flavored sauces.
To make chicken tagine, cut one whole chicken into six pieces; discard the backbone and wings. Combine one teaspoon cinnamon, one teaspoon ginger, one half teaspoon turmeric, one half teaspoon pepper, 1 teaspoon salt and two tablespoons oil in a large bowl. Toss chicken pieces in mixture.
Sear chicken skin-side-down in a hot skillet, preferably cast iron. Once brown, remove chicken from skillet, and set aside. Add one medium red onion, chopped, and four cloves of garlic to the skillet. Tie five sprigs of cilantro and five sprigs of parsley together with kitchen string and add to skillet. Add half of a cup of water along with the chicken and any accumulated juices. Reduce heat and simmer for 30 minutes.
Meanwhile, boil half of a cup of dried apricots in one cup of water with two tablespoons of honey and one stick of cinnamon. Cook until apricots are tender and boiling liquid has been reduced to a glaze. Ten minutes before the chicken is done, add apricots mixture to chicken. Simmer for an additional 10 minutes, and discard herbs. Serve with toasted almonds.