For our next episode of Cooking Under Quarantine, we'll be making one of my favorite Fall dishes -- Moroccan Chicken Tagine. While my version of this classic Moroccan dish isn’t actually cooked inside of a tagine pot, but it echoes a lot of the flavors that I love when I ordering tagines at Moroccan restaurants — a little bit sweet, salty, sour, savory and the protein is always fall apart tender. It’s very comforting as the weather turns colder, and is also great to make in the slow cooker! So follow along with Chef Jon, and let us know how yours turns out.
I served this dish with some lemeon couscous, herb roasted tomatoes and some crusty bread to mop up the sauce. It was a big hit!