Honey BBQ & Orange Chicken Tagine

I have a sweet tooth and I love me some BBQ. I had the craving one night and as my kitchen at the time was the size of my thumb, I improvised and made this: Honey BBQ & Orange Chicken Tagine.

For those of you who don’t know what a Tagine (ta-jeen) is, it’s basically a ceramic pot with a cone-like lid. It’s used in traditional Moroccan cooking and I use it almost like a slow cooker…almost–I  never use slow cookers because I have the time right now not to. My Tagine has a cast iron bottom and a ceramic lid so it’s not exactly traditional, but I love how it cooks my food. It’s great for one-pot dishes, stews, meats, etc.

OK enough about the Tagine. You can search the inter webs for more info on those. The Honey BBQ & Orange Chicken Tagine…it’s full of sweet flavor, tender, juicy; goes great over a bed of rice. I let it all cook for at least 45 mins, but the longer the chicken cooks, the better it gets. So, without further ado, here is the recipe:

honey_bbq_chicken_taginehoney_bbq_chicken_tagine2

Honey BBQ & Orange Chicken Tagine

Ingredients

  • Chicken thighs with the skin still on (I use 4 in this recipe)
  • 1 small chopped onion
  • 1 tbs olive oil
  • 1/4 cup orange marmalade or preserves
  • 1/2 cup chicken stock
  • 1 cup honey bbq sauce (I use Jack Daniel’s brand)
  • 2 tbs chopped green onion
  • Salt & Pepper to taste

Preparation

  1. Brown the chicken thighs in olive oil over medium heat (about 2-3 mins on each side). Remove and set on a plate.
  2. Sauté the chopped onion in the remnants of the browned chicken until they are translucent. Add some salt and pepper to the onions.
  3. Add the chicken stock and orange marmalade. Stir until marmalade is dissolved then add the BBQ sauce. Bring to a slow simmer over medium heat and add the chicken back to the pot. Top with the chopped green onion.
  4. Reduce the heat to low (or medium low depending on how much time you have to cook) and let cook for a minimum of 30 mins, but preferably longer over a very slow simmer. Flip the chicken every 20 mins or so.
  5. Serve over a bed of rice and enjoy!

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