Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, chicken tagine. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Chicken tagine is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Chicken tagine is something that I’ve loved my whole life.
We Have Almost Everything on eBay. eBay Is Here For You with Money Back Guarantee and Easy Return. Focus, Clarity, & Stamina in a Jar. Chicken tagine is a traditional Moroccan dish of chicken pieces braised with spices, garlic, onion, olives, and preserved lemons.
To begin with this particular recipe, we have to 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:
- Take 1 kg chicken (breast will work but thighs or 1 chicken quarter per person is best.)
- Make ready 1 vegetable stock
- Make ready 1 bay leaf
- Make ready 150 g dried apricots
- Take 2 tbsp oil
- Prepare 4 garlic cloves, crushed
- Take 2 onions, roughly chopped
- Get 2 cinnamon sticks
- Prepare 3 tsp ground cumin
- Take 1 tbsp coriander seeds, crushed
- Get 6 cardamon pods, crushed
- Make ready 1 tsp ground ginger
- Prepare salt and pepper to season
- Take 1 glass white wine
- Make ready 125 g fruit chutney
Serve this on top of couscous and top with toasted almonds and fresh cilantro. Children love the familiarity of the 'sweet' spices and dried fruits. DIRECTIONS Heat the oil in the tagine over a low heat and sauté the garlic and onions for a couple minutes. Mix in some turmeric, then lay the chicken breasts on the bottom and season with salt and pepper.
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.
Cover and let the chicken brown on one side, turn and continue cooking until the other side is brown. Arrange the marinated chicken in the tagine, flesh-side down, and distribute the onions all around. Add the olives and preserved lemon quarters, and drizzle the remaining olive oil over the chicken. Add the water to the tagine, cover, and place on a heat diffuser over medium-low heat. Give the tagine time to reach a simmer without peaking.
So that’s going to wrap this up for this exceptional food chicken tagine recipe. Thank you very much for your time. I am sure you will 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, friends and colleague. Thanks again for reading. Go on get cooking!
