Hey everyone, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, chicken tagine. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Chicken tagine is one of the most well liked of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Chicken tagine is something that I have loved my whole life. They are fine and they look fantastic.
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. TESTED & PERFECTED RECIPES – Chicken tagine is a traditional Moroccan dish of chicken pieces braised with spices, garlic, onion, olives, and preserved lemons.
To begin with this recipe, we have to prepare a few ingredients. You can have 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.)
- Take 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
- Make ready 2 cinnamon sticks
- Prepare 3 tsp ground cumin
- Make ready 1 tbsp coriander seeds, crushed
- Make ready 6 cardamon pods, crushed
- Get 1 tsp ground ginger
- Get salt and pepper to season
- Make ready 1 glass white wine
- Make ready 125 g fruit chutney
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. 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.
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.
Honestly, most of the time, I make my Moroccan chicken tagine with whatever vegetable leftovers I have. Chicken leg tagine with prunes, apricots and roasted almonds by Nassira Jmil. Chicken and lemon tagine with herby tabbouleh by James Martin. Add chicken, and brown on all sides. Transfer to tagine, if you are using one, or leave in skillet.
So that is going to wrap it up for this special food chicken tagine recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food in 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!
