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 & Orange Chicken Tagine
- 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
- Brown the chicken thighs in olive oil over medium heat (about 2-3 mins on each side). Remove and set on a plate.
- Sauté the chopped onion in the remnants of the browned chicken until they are translucent. Add some salt and pepper to the onions.
- 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.
- 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.
- Serve over a bed of rice and enjoy!