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| Servings |
Ingredients
- 8 skinless, boneless chicken thighs
- 1 pound baby potatoes, halved
- 2 cups cherry tomatoes
- 8 cloves garlic
- 10 dried apricots
- 4 tablespoons olive oil, divided
- 2 tablespoons fresh parsley
- 1 (3.5 ounce) packet Kitchens of India" brand Paste For Tikka Masala mixed with 1 cup warm water (Found at Sprout's)
Or if you can't find the spice packet you can make your own!
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1 teaspoon ground cinnamon
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon pepper
Ingredients
Or if you can't find the spice packet you can make your own!
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Instructions
- Heat Tagine in oven at 200 degrees for about 20 minutes. Then, heat oven to 350 degrees. In a small bowl combine either the paste packet or the spices. Clean chicken and pat dry. Rub or sprinkle paste or spices over the chicken. Add 2 tablespoons of olive oil to the Tagine. Arrange chicken in Tagine. In a bowl toss together potatoes, tomatoes, garlic and apricots with 2 tablespoons olive oil. Spread veggies and apricots around chicken. Cover the Tagine with the lid and bake in the oven for about 1 hour. Check chicken for doneness (165 degrees internal temperature). Stir juices over top of chicken and vegetables. Garnish with fresh parsley and serve in the Tagine base.
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