Chicken cooked in a tagine is always meltingly tender. Adding sweet, caramelised pears at the end makes this dish irresistible.
Use a heavy-bottomed ceramic or cast iron casserole if you haven't got a tagine.
As the previous reviewer said this is a very subtle flavoured tangine and is one I will being using again. I also found the indicated cook time too short. I beleive tangines like curries taste better when cooked long and low. I also love my chicken to fall off the bone. Accordingly I cooked the tangine for two and a half hours at 150C. As I used hard conference pears, I also found that the pears needed a quarter of an hour in the tangine. I know of a similar recipe from Morocco but quines are used instead of pears. - 09 Feb 2013
I just love this recipe! And amazingly my kids love it too. Very easy, and so aromatic and tasty, especially with the beautiful cinnamon sticks. (don't scrimp; use real sticks - they are lovely). I have to admit, I did not go subtle with the flavours; I doubled all of them, and I used chicken stock instead of water. I made this in a cast iron casserole; it was perfect. Served it with cous-cous cooked with sultanas. - 08 Nov 2013
This was a very subtle flavored dish. We served ours with couscous on the side. I don't have a tagine pot so I used a large round Pyrex bowl and covered it with foil. It took longer than 50 minutes to cook, after this amount of time in the oven the chicken was still raw in places. I had to turn the oven up to 450F, in the end it took almost 2 hours! Defiantly will make this again though. - 08 Feb 2013