While traditional spice blends for Moroccan tagines can contain upwards of 30 spices, we found just a few everyday spices were necessary to re-create the authentic notes of Moroccan chicken tagine in a simple skillet supper.
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We used skin-on chicken thighs and browned the meat; then we browned fennel in the rendered fat and bloomed a blend of spicy, earthy, and warm ground spices and a whole cinnamon stick, which cooked with the dish and infused the whole thing ...