Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, chicken tagine. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
To the sauce, add the lemon, olives, parsley, and cilantro and then return the chicken to the pot. Apricots, ginger, cinnamon, and cumin give this slow cooked chicken and vegetable dinner a savory and sweet Moroccan flavor. Chicken seasoned with a spice blend including cinnamon and cumin is simmered with apricots and raisins in the sweet Moroccan chicken tagine.
Chicken tagine is one of the most favored of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Chicken tagine is something that I have loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can have chicken tagine using 15 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Chicken tagine:
- Take 1 kg chicken (breast will work but thighs or 1 chicken quarter per person is best.)
- Get 1 vegetable stock
- Prepare 1 bay leaf
- Make ready 150 g dried apricots
- Take 2 tbsp oil
- Get 4 garlic cloves, crushed
- Take 2 onions, roughly chopped
- Make ready 2 cinnamon sticks
- Make ready 3 tsp ground cumin
- Take 1 tbsp coriander seeds, crushed
- Make ready 6 cardamon pods, crushed
- Get 1 tsp ground ginger
- Take salt and pepper to season
- Get 1 glass white wine
- Make ready 125 g fruit chutney
Coat the chicken thighs evenly with the flour mixture, shaking off the excess; reserve the remaining flour mixture. In a large fry pan over medium-high heat, warm the oil. Rinse the preserved lemons, and remove the pulp. Remove the chicken to a large Dutch oven or tagine pot.
Instructions to make Chicken tagine:
- Place the dried apricots in a bowl and cover them with boiling water, leaving them to soak for at least one hour.
- Heat 1 tbsp of the oil in a casserole dish over a high heat and brown the chicken. (if using breast slice into medium chunks before browning). Once browned transfer the meat to a plate for later.
- Heat the remaining oil in the casserole dish over a medium heat. Add the garlic, onions, and carrots. Cook for about 3-5 minutes until softened.
- Add all of the spices (bay leaf, cinnamon, coriander seeds, cardamon pods, cumin and ginger) and season with salt and pepper. Fry for a few more minutes.
- Return the meat to the casserole dish with all the vegetables. Add the wine, chutney, water from the apricots and enough vegetable stock to cover the meat and vegetables. keep on the heat and bring to the boil, stirring occasionally to deglaze.
- Leave to simmer on the hob for for about 1 hour stirring occasionally until the liquid has reduced by half.
- Add the apricots and cook for a further half an hour.
- The meat and vegetables should be soft and tender at this point.
- Serve with rice, couscous or good chunky bread.
Remove all but two tablespoons of the fat in pan, then return it to the heat, and brown the cauliflower and add to the chicken. Reduce heat below the pan, and add the onion, garlic, ginger and saffron. The combination of spices and vegetable flavors are amazing. This can also be made in a Dutch oven. A nice ethnic alternative to chicken stew.
So that is going to wrap it up for this special food chicken tagine recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
