Moroccan Chicken Tagine with Fig and Rosemary Balsamic Glaze
*As seen on Twin Cities Live – September 9th, 2019*
Yield: 4 Servings
Ingredients
¼ cup unsalted butter, softened
2 cloves garlic, minced
2 sprigs fresh rosemary, de-stemmed and minced and 2 sprigs for garnish
1 teaspoon Kosher salt
Fresh cracked black pepper
1 red onion, sliced into medallions
2.5 pounds chicken, I use bone-in leg quarters (2 pounds boneless thighs for a quicker cook)
1/4 cup broth or water
6-8 fresh figs, de-stemmed and sliced, set aside for garnish
Glaze Ingredients
½ cup balsamic glaze
¾ cup fig preserves
2 cloves garlic, minced
1 sprig fresh rosemary, de-stemmed and minced
1 teaspoon salt
Fresh cracked black pepper
Method
- Pre-heat oven to 425 degrees.
- In a bowl, mix butter 2 cloves garlic, 1 sprig rosemary, minced, 1 teaspoon salt and fresh cracked black pepper to taste.
- Heat a hot cast iron skillet (9-inch preferred for this recipe) and saute the onion until browned and set aside.
- Rub the butter mixture on the outside of the chicken pieces as well as the inside of the skin.
- Brown the chicken in the skillet and set aside.
- For the glaze, whisk together the balsamic glaze, fig preserves, garlic, rosemary, salt, and pepper.
- In a Moroccan Tagine, place the onion at the bottom, lay the chicken on top
- Brush the sauce on the chicken leaving a small amount for last minute drizzling.
- Lay 1-2 sprigs of rosemary over the top.
- Slowly pour broth or water into the tagine, but not over the chicken.
- Cook in the oven until chicken has reached an internal temperature of 165 degrees, about 25 minutes.
- Remove from the oven, let cool 5 minutes.
- Pour remaining sauce on top of the chicken.
- Garnish with fresh figs.
Enjoy!
“Whatever it is you are searching for, I hope you can eat it.” -Jessica Tijerina