Moroccan Chicken Tagine with Caramelized Pears

1 . Stage

Preheat oven to 350 degrees F (175 degrees C).

2 . Stage

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 . Stage

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 . Stage

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 . Stage

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 . Stage

Remove tagine from the oven and stir in caramelized pears. Return to the oven and cook for an additional 10 minutes.