Moroccan Chicken TajineWednesdays at Bee Mission Blog are going to be about finding delicious recipes that include something bee-related. This one has a generous amount of honey in it, and I was intrigued by the subtle blend of flavors when I read the ingredients.

Tonight my family enjoyed an adapted Bedouin feast that had us all wanting more. I prepared an oven-baked Moroccan Chicken Tajine casserole. This was a more modern approach to the actual cooking method but with mostly traditional ingredients, including honey. The results were nothing short of 5-star delicious.

North African nomads historically used the tagine pot as a “portable oven”. This let them prepare warm food no matter where they were on their journey. The pot has a conical shaped cover somewhat like an old-fashioned beehive, which seals onto the wide and shallow base.

Moroccan tajine dishes are traditional cuisine, but with flexible ingredients based on what is available. They are slow-cooked savory stews, usually made with sliced meat, poultry or fish with fresh vegetables, spices, nuts, and dried fruits. Spices most often infused for meat, chicken and fish tajines are ginger, cumin, Colorful Tajine Potsturmeric, cinnamon, and saffron. Vegetable tajines are often spiced with paprika and chili to add some fiery warmth.

The recipe for the version I made tonight can be found below, and we served it with couscous.

Serves 4 -- Preheat oven to 350 F.
4 skinless boneless chicken breasts
4 tablespoons of honey
1 tablespoon olive oil
1 large red onion chopped
3 garlic cloves crushed
2 cinnamon sticks
1 lemon, juice and grated rind
2 teaspoons turmeric
1/4 teaspoon saffron threads, pulverized
8 kalamata olives, pitted and halved
8 green olives pitted and halved
4 ounces dried apricots
2 ounces sultanas
Pink Salt and Ground Black Pepper
2 teaspoons slivered almonds 
Place the chicken in the dish and sprinkle the chopped red onion and garlic over it, add the turmeric, saffron, pink salt and black pepper. Add the juice of the lemon and the honey, followed by the cinnamon sticks. Scatter the olives, sultanas and halved dry apricots over the chicken. Grate some lemon rind on too, if desired. 
Bake in preheated 350 degree over for an hour. Sprinkle almond slivers on at the end. Serve with couscous, brown rice or quinoa.  
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