Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, chicken tagine. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Heat the butter and olive oil in a Dutch oven over medium-high heat, and brown the chicken on all sides. Sweet and savory stewed chicken with dried fruits and exotic spices. 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.
Chicken tagine is one of the most popular of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Chicken tagine is something that I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can cook chicken tagine using 15 ingredients and 9 steps. Here is how you can achieve 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.)
- Take 1 vegetable stock
- Prepare 1 bay leaf
- Prepare 150 g dried apricots
- Get 2 tbsp oil
- Make ready 4 garlic cloves, crushed
- Make ready 2 onions, roughly chopped
- Get 2 cinnamon sticks
- Make ready 3 tsp ground cumin
- Take 1 tbsp coriander seeds, crushed
- Prepare 6 cardamon pods, crushed
- Take 1 tsp ground ginger
- Take salt and pepper to season
- Prepare 1 glass white wine
- Make ready 125 g fruit chutney
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. 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.
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.
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. Chicken serves as the protein, bathed in a blend of North African spices — cinnamon and coriander, turmeric, ginger powder and cardamom — combined with tomatoes, saffron and a little stock.
So that is going to wrap this up with this special food chicken tagine recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
