Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, chicken tagine. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Heat olive oil in a skillet over medium-high heat. Place the chicken pieces and eggplant in the heated oil; stir and cook until the chicken is browned on all sides but not cooked through. To the sauce, add the lemon, olives, parsley, and cilantro and then return the chicken to the pot.
Chicken tagine is one of the most well liked of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. Chicken tagine is something which I have loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can cook chicken tagine using 15 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Chicken tagine:
- Prepare 1 kg chicken (breast will work but thighs or 1 chicken quarter per person is best.)
- Make ready 1 vegetable stock
- Prepare 1 bay leaf
- Get 150 g dried apricots
- Get 2 tbsp oil
- Get 4 garlic cloves, crushed
- Take 2 onions, roughly chopped
- Make ready 2 cinnamon sticks
- Prepare 3 tsp ground cumin
- Make ready 1 tbsp coriander seeds, crushed
- Prepare 6 cardamon pods, crushed
- Get 1 tsp ground ginger
- Take salt and pepper to season
- Take 1 glass white wine
- Prepare 125 g fruit chutney
Chicken leg tagine with prunes, apricots and roasted almonds by Nassira Jmil. Chicken and lemon tagine with herby tabbouleh by James Martin. Remove the chicken to a large Dutch oven or tagine pot. 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.
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.
Reduce heat below the pan, and add the onion, garlic, ginger and saffron. In Morocco, the most common vegetables used in chicken tagines are potatoes, green peas, carrots, cauliflower, green peppers, and zucchini. Honestly, most of the time, I make my Moroccan chicken tagine with whatever vegetable leftovers I have. Add chicken, and brown on all sides. Transfer to tagine, if you are using one, or leave in skillet.
So that’s going to wrap this up for this exceptional food chicken tagine recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
