Wednesday, March 26, 2008

Chicken Tagine - Moroccan Cooking

This is the tagine recipe I served Don and Cindy about a month ago. Not too much trouble, so long as you have all the ingredients. But, like all tagines, it does need time to cook. Also, watch the pot after you've added the honey. Everything may seem like its summering fine, but the honey will be burning at the bottom of the pot!
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

This was inspired by a fantatstic chicken tagine from Melbourne's Meccah Bah. It has a lovely balance of spice and sweetness. I've customised it from other tagine receipes I've found - and I think this produces the best result. Modest .. maybe.. try for yourself!
1¼ hours | 10 min prep | SERVES 4
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 teaspoon turmeric
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)
1/2 cup honey
4 skinless chicken thighs or 6-8 skinless chicken drumsticks
1 teaspoon sesame seeds
1 tablespoon coriander leaves (to garnish)
1 cup couscous
2 teaspoons chicken stock powder
2 tablespoons toasted almonds
  1. Heat oil in heavy large pot over medium heat.
  2. Brown chicken and remove.
  3. Add onion, garlic, and ginger to the pot. Cover and cook until onion is tender, stirring often, about 5 minutes.
  4. Add paprika, turmeric, ground coriander, ground cumin, cayenne pepper and cinnamon and stir 1 minute to lightly 'toast' the spices.
  5. Stir in 2 cups water, chickpeas, tomatoes with juices, honey and coriander roots. Bring to boil. Reduce heat, cover, and simmer 10 minutes.
  6. Sprinkle chicken with salt and pepper; add to pot. Cover and simmer for about 50 minutes - or until the chicken is cooked and tender.
  7. Add more water to cover the chicken if liquid has evaporated.
  8. 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.
  9. If using drumsticks, remove the drumsticks and strip the meat from the bones. Return the meat back to the mixture and mix through.
  10. Stir sesame seeds through.
  11. Serve on a bed of cous cous, garnished with coriander leaves.

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