Served chicken with leftover stuffing

I actually decided to cook my chicken thighs in the tagine, so I didn’t have to baby it. I had leftover stuffing from Thanksgiving and this recipe was delicious with it. I can’t believe I waited almost two years to try cooking with it.

Ingredients

• 2 tablespoons olive oil
• 1 cup sweet cream sherry
• 2 cups chicken broth
• 1 sweet onion (sliced)
• 4 chicken thighs
• 2 heaping tablespoons charoset
• 1 tablespoon fresh thyme
• 1 tablespoon fresh rosemary
• 1/8 teaspoon seasoned salt
• 2 tablespoons butter
• 1 pound mushrooms
• 2 tablespoons flour
• 1/4 cup flour

Directions

1. A 1 tablespoon olive oil to skillet and brown chicken on both sides for about 4 minutes per side on medium high heat. (Watch for splatter).
2. Add chicken broth and sherry to tagine, and place gas burner on low flame.
3. Next slice up onion and place it in bottom of tagine.
4. Add chicken thighs on top of onions.
5. Add thyme and rosemary
6. Sprinkle with seasoned salt and then add charoset on top.
7. Saute mushrooms for about 5 minutes in skillet with butter.
8. Add mushrooms tagine on top of everything else.
9. Place lid on tagine and refrain from lifting the lid for 1.5 hours.
10. Mix flour in water and add to tagine.
11. Place lid on top again and cook for an additional 1.5 hours.

Preparation Time: 20 minutes

Cooking Time 3.5 hours approximately

Servings: 4

Photos by Copyright 2014, Deborah Kaplan