• Post last modified:December 27, 2022
  • Post category:Food
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Braised Chicken Tangine

Recipe by David FiondaCourse: MainCuisine: MoroccanDifficulty: Medium


Prep time


Cooking time



This recipe is adapted from one of our favorite restaurants in the Boston area...Juniper. We love serving this for a special dinner with friends. It's a great one pot meal!


  • 4 Tbsp extra virgin olive oil

  • 4 chicken thighs (boneless, skinless)

  • 1 cup white wine

  • 1 cup diced sweet onion

  • 1/2 cup each of diced carrots and celery

  • 2 tsp minced garlic

  • 1 can chickpeas

  • 2 tbsp Ras El Hanout seasoning

  • 2 tbsp each of honey and apple cider vinegar

  • 2 cups chicken stock

  • salt & pepper (to taste)


  • In a large, deep skillet, heat the olive oil over medium-high heat until it is almost smoking. Dust the chicken thighs with flour and place in the pan.
  • Sear on both sides until lightly browned, and remove from the pan.
  • Deglaze the pan with white wine. When wine is reduced by half, add the onions, carrots, and celery and saute for a few minutes. Add the garlic and continue to saute for another minute.
  • Add all remaining ingredients and stir until combined. Check in case additional seasoning is needed.
  • Bring to a boil and reduce heat to a simmer. Cover and cook for 45 minutes to an hour, or until the chicken is starting to fall apart

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