Moroccan Chicken Tagine

Makes 4 servings


  • 8 skinless chicken thighs
  • 1/4 cup Savannah Bee Company Grill Honey
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 cinnamon sticks, 3 inches long
  • 1 lemon, juiced
  • 2 teaspoons turmeric
  • 1/2 cup dried apricots, quartered

Arrange broiler-fryer chicken thighs in bottom of Dutch oven. Pour honey over chicken; sprinkle with onion and then with minced garlic. Add cinnamon sticks and sprinkle with lemon juice and turmeric. Top with apricot quarters and bake in 350°F. oven for about 2 hours or until fork can be inserted in chicken with ease. Remove cinnamon sticks from chicken mixture and serve with rice.

Recipe courtesy of the National Honey Board.

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