This tagine isn't too spicy as is. When I made it I added more spices to my taste, and to cover the slight burnt honey taste. ;) Enjoy!
Best Chicken Tagine Recipe #212534 From RecipeZaar.com
|1||tablespoon olive oil|
|1||large onion, thinly sliced|
|3||large garlic cloves, finely diced|
|1||tablespoon chopped gingerroot|
|1 1/2||tablespoons paprika|
|1/2||teaspoon ground coriander|
|1/2||teaspoon ground cumin|
|1/2||teaspoon cayenne pepper (to taste)|
|1/8||teaspoon ground cinnamon|
|2||cups water or chicken stock|
|300||g chickpeas (or fresh)|
|425||g diced tomatoes|
|1||tablespoon coriander root (finely chopped)|
|4||skinless chicken thighs or 6-8 skinless chicken drumsticks|
|1||teaspoon sesame seeds|
|1||tablespoon coriander leaves (to garnish)|
|2||teaspoons chicken stock powder|
|2||tablespoons toasted almonds|
- Heat oil in heavy large pot over medium heat.
- Brown chicken and remove.
- Add onion, garlic, and ginger to the pot. Cover and cook until onion is tender, stirring often, about 5 minutes.
- Add paprika, turmeric, ground coriander, ground cumin, cayenne pepper and cinnamon and stir 1 minute to lightly 'toast' the spices.
- Stir in 2 cups water, chickpeas, tomatoes with juices, honey and coriander roots. Bring to boil. Reduce heat, cover, and simmer 10 minutes.
- Sprinkle chicken with salt and pepper; add to pot. Cover and simmer for about 50 minutes - or until the chicken is cooked and tender.
- Add more water to cover the chicken if liquid has evaporated.
- When the chicken is almost ready, begin to prepare the cous-cous as per packet instructions. Add the chicken stock powder to the cous cous. When the cous cous has absorbed the liquid, add the almonds and stir through.
- If using drumsticks, remove the drumsticks and strip the meat from the bones. Return the meat back to the mixture and mix through.
- Stir sesame seeds through.
- Serve on a bed of cous cous, garnished with coriander leaves.