Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, chicken tagine. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Chicken tagine is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Chicken tagine is something which I have loved my whole life. They’re nice and they look fantastic.
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. Coat the chicken thighs evenly with the flour mixture, shaking off the excess; reserve the remaining flour mixture.
To get started with this particular recipe, we must prepare a few components. You can cook chicken tagine using 15 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Chicken tagine:
- Get 1 kg chicken (breast will work but thighs or 1 chicken quarter per person is best.)
- Make ready 1 vegetable stock
- Take 1 bay leaf
- Take 150 g dried apricots
- Prepare 2 tbsp oil
- Take 4 garlic cloves, crushed
- Prepare 2 onions, roughly chopped
- Prepare 2 cinnamon sticks
- Make ready 3 tsp ground cumin
- Get 1 tbsp coriander seeds, crushed
- Take 6 cardamon pods, crushed
- Prepare 1 tsp ground ginger
- Make ready salt and pepper to season
- Prepare 1 glass white wine
- Take 125 g fruit chutney
Reduce heat below the pan, and add the onion, garlic, ginger and saffron. 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. Cover the tagine (or Dutch oven pot) and place on low-medium heat.
Steps 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.
It's a festive, exotic-tasting dish – perfect for special occasions – but it's also easy enough to throw together on a weeknight. Cover the tagine (or Dutch oven pot) and place on low-medium heat. Enjoy the chicken tagine directly FROM the tagine, using pulled pieces of wheat pita bread or flatbread to grab the food (remember the chicken is on the bottom). 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 exceptional food chicken tagine recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
