Moroccan cuisine · Meat & Kebab

Tajine Djaj bel Khokh

Chicken thighs braised with fresh peach wedges, honey and cinnamon until the fruit turns glossy and caramelized.

Ingredients · for 4 servings

• 8 chicken thighs
• 4 ripe peaches
• 2 onions
• 1/2 tsp saffron threads
• 1 tsp cinnamon
• 1 tsp ground ginger
• 2 tbsp honey
• 40 g butter
• 30 g flaked almonds
• 3 tbsp olive oil
• Salt, pepper

Instructions

1. Dice the onions finely, dissolve the saffron threads in 3 tbsp hot water, and rub the chicken thighs with cinnamon, ginger, salt and pepper.
2. Heat olive oil in a wide pot and fry the chicken thighs skin-side down for 6 min until golden brown, then turn and remove.
3. Sweat the onions in the frying fat for 6 min until soft, add the saffron water, return the meat, pour in 250 ml water and braise covered for 30 min.
4. Peel the peaches, halve, pit and cut into thick wedges; melt the butter with the honey in a pan and turn the wedges in it for 5 min until glossy.
5. Add the peach wedges with the honey butter to the tajine and continue cooking uncovered for 12-15 min until the sauce is thick and the fruit barely holds its shape.
6. Toast the almonds in a dry pan for 2 min, scatter over the tajine and serve immediately with flatbread.