Hey everyone, it is Louise, welcome to my recipe site. Today, we’re going to make a special dish, chicken tagine. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
To the sauce, add the lemon, olives, parsley, and cilantro and then return the chicken to the pot. TESTED & PERFECTED RECIPES – Chicken tagine is a traditional Moroccan dish of chicken pieces braised with spices, garlic, onion, olives, and preserved lemons. It's a festive, exotic-tasting dish – perfect for special occasions – but it's also easy enough to throw together on a weeknight.
Chicken tagine is one of the most popular of current trending meals on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Chicken tagine is something that I have loved my whole life.
To begin with this recipe, we must first prepare a few components. You can have chicken tagine using 15 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Chicken tagine:
- Get 1 kg chicken (breast will work but thighs or 1 chicken quarter per person is best.)
- Prepare 1 vegetable stock
- Prepare 1 bay leaf
- Prepare 150 g dried apricots
- Prepare 2 tbsp oil
- Get 4 garlic cloves, crushed
- Take 2 onions, roughly chopped
- Make ready 2 cinnamon sticks
- Make ready 3 tsp ground cumin
- Prepare 1 tbsp coriander seeds, crushed
- Take 6 cardamon pods, crushed
- Take 1 tsp ground ginger
- Prepare salt and pepper to season
- Take 1 glass white wine
- Prepare 125 g fruit chutney
By the way, I have adjusted this recipe to use chicken breasts (which are more common in the West) but in Morocco you would. 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. 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’s going to wrap it up for this exceptional food chicken tagine recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
