Moroccan Tagine Chicken

I was searching for a warming meal including the characteristics of fall: dried fruits and spice combinations. I found a Chicken Tagine recipe, and I simplified it for you, so you can enjoy the ancient casserole from North Africa dating back to the 8th or 9th century. The dish was mentioned in a text: One Thousand and One Nights. Also known in English as Arabian Nights, it is a collection of medieval Arab, Persian, Turkish, Indian, and Jewish folklore. We are lucky to be able to have such knowledge from the past. 

This dish was originally made in a cone-shaped tagine earthenware pot, but I cooked my dish in a HEATH 12” casserole dish with lid, and it turned out splendidly. 

Preheat your oven to 350 degrees. 

Ingredients:Find full recipe on my Foodie Out of the Closet Blog:  https://foodieoutofthecloset.blogspot.com/2017/11/chicken-tajine-made-easy.html