Ingredients
7 tbsp olive oil
2 onions, peeled and sliced
1 whole chicken, cut into pieces
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp salt
3 cinnamon sticks
2 bay leaves, crushed
1 bunch fresh cilantro, chopped
2 tbsp fresh ginger root, peeled and minced
0.5 cup water
2 tbsp butter
2 pears, cored and sliced
2 tbsp honey
Directions
Step 1
Preheat the oven to 175°C (350°F).
Step 2
In a skillet over medium heat, add 2 tablespoons of olive oil and cook the onions until softened and browned, about 8 to 10 minutes. Transfer the onions into a tagine pot, then layer the chicken pieces on top of the onions.
Step 3
In a small bowl, combine turmeric, cumin, ground coriander, and salt with the remaining 5 tablespoons of olive oil. Spread the spice mixture onto the chicken pieces. Add cinnamon sticks, crushed bay leaves, ginger, and cilantro. Pour in 120 ml (0.5 cup) of water and cover the tagine pot with a lid.
Step 4
Bake in the preheated oven for about 50 minutes, or until the chicken is no longer pink at the bone and the juices run clear. An instant-read thermometer inserted near the bone should read 74°C (165°F).
Step 5
While the chicken is cooking, melt butter in a skillet over low heat. Add the sliced pears and honey, and cook, stirring, until the honey caramelizes.
Step 6
Remove the tagine from the oven and stir in the caramelized pears. Return to the oven and cook for an additional 10 minutes.