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6 chicken legs or 6 thighs and 6 drumsticks
2 tbsp coconut oil
1/2 medium onion, chopped
2 cloves garlic, minced
2 tsp minced ginger
1 tbsp ground cumin
1 tsp ground cinnamon
3/4 tsp ground coriander
1/2 tsp turmeric
1/2 tsp salt
1/4 tsp black pepper
1 cup chicken broth
1/4 cup pistachios
2 tbsp golden raisins (use 1/4 cup if not watching carbs)
2 tbsp dark raisins (use 1/4 cup if not watching carbs)
Melt butter in a large saute pan or dutch oven over medium high heat.
Pat chicken legs dry and sprinkle with salt and pepper. When pan is hot, add chicken, skin-side down and cook without moving 5 minutes, until skin is crispy brown. Turn chicken over and cook another 4 minutes.
Transfer chicken to a platter and tent with foil. Add onion, garlic and ginger to pan and cook until onion is translucent, scraping up browned bits, about 5 minutes.
Add cumin, cinnamon, coriander, turmeric, salt and pepper and cook until fragrant, about 30 seconds. Add broth and stir to combine.
Add chicken back into pan and sprinkle with raisins and pistachios. Bring to a boil and then reduce heat and simmer for 15 minutes.
Serves 6 to 8. For 6 servings, each serving has 8.3 g of carbs. For 8 servings, each serving has 6.3g of carbs.
Moroccan and Algerian tajine dishes are slow-cooked savory stews, typically made with sliced meat, poultry or fish together with vegetables or fruit. Spices, nuts, and dried fruits are also used. Common spices include ginger, cumin, turmeric, cinnamon, and saffron. Paprika and chili are used in vegetable tajines. The sweet and sour combination is common in tajine dishes like lamb with dates and spices. Tajines are generally served with bread. Because the domed or cone-shaped lid of the tajine pot traps steam and returns the condensed liquid to the pot, a minimal amount of water is needed to cook meats and vegetables. This method of cooking is practical in areas where water supplies are limited or where public water is not yet available.