- 1 Preheat the oven to 375ºF.
- 2 Peel the garlic cloves and slice into strips. With the tip of a knife, score the chicken legs and stuff the garlic strips in the slits.
- 3 Season the legs with salt and pepper. In a large skillet, brown each side of the chicken in 3 tbsp. of olive oil for about 5 minutes. Remove from the skillet and place at the bottom of a large tagine.
- 4 In a small skillet, dry-toast the cumin seeds and cloves. Place the seeds in a mortar and pound them*. Set aside.
- 5 In a small saucepan, brown the onion, the shallot and dried fruit in 2 tbsp. of olive oil until soft. Place in the tagine.
- 6 Add the ground-toasted cumin, cinnamon stick, coriander, coffee, ginger, honey and chicken broth. Cover and cook in the oven for 1½ hours. 30 min before the end of cooking, add chickpeas.
- 7 Serve the tagine directly on the table, alongside a large dish of couscous. Top with fresh coriander and enjoy!
Ingredients
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Ingredients
- 4 grain-fed chicken legs, bone-in and skin-on
- 4 garlic cloves
- Salt and pepper, to taste
- ½ tbsp. cumin seeds
- 1 shallot, thinly sliced
- 1 small onion, chopped
- 3 cloves
- 12 dried apricots
- 12 dried prunes
- 1 cinnamon stick
- ½ tsp. powdered coriander
- 1 tbsp. Van Houtte® Kenya coffee, ground
- 1 tbsp. fresh ginger, finely grated
- 2 tbsp. honey
- 2 cups chicken broth
- 1 cup canned chickpeas, rinsed
- A few sprigs of fresh coriander
- Olive oil