Moroccan Chicken Tagine with Caramelized Pears

Chicken cooked in a tagine is always meltingly tender. Adding sweet, caramelized pears at the end makes this Moroccan dish irresistible.

Servings per recipe: 6
Calories per serving: 533
Preparation time: 20m
Total cooking time: 1h 28m

1 Preheat oven to 350 degrees F (175 degrees C).
2 Heat 2 tablespoon olive oil in a skillet over medium heat and cook onions until softened and browned, 8 to 10 minutes. Transfer onions into a tagine. Layer chicken pieces on top of onions.
3 Combine turmeric, cumin, ground coriander, and salt in a small bowl; mix well with remaining 5 tablespoons olive oil. Spread spice mixture onto the chicken pieces. Add cinnamon pieces, bay leaves, ginger, and cilantro. Pour in 1/2 cup of water and cover tagine with a lid.
4 Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
5 Melt butter in a skillet over low heat while chicken is cooking. Add sliced pears and honey and cook, while stirring, until honey has caramelized.
6 Remove tagine from the oven and stir in caramelized pears. Return to the oven and cook for an additional 10 minutes.