Chicken Tagine

Autumn is finally here and it’s time for more heart warming dishes that is not too heavy.  It’s been a while since I last posted a recipe on here.  My excuse is that I have not been cooking at home much recently because work has been really busy, so it is more convenient to cook something over a weekend that taste better after reheating.

A few weeks ago, I cooked Moroccan Chicken Tagine and cous cous salad for my mother and my neighbour.  Apparently it was very good because my mother ate 3 servings in one meal, and my neighbour finished all of his 2 portions in one go too.  So, I think it is safe to share this recipe with you!

It take about 90 mins to cook this dish though, but I promise you it will be worth it.  I will post a recipe for the cous cous salad another time, but for tonight, here is how to make Chicken Tagine…. Enjoy!

**P.S. This recipe contains salt because I was cooking for someone else.**

 

INGREDIENTS [Serves 4 as main course]

2 Onions

2 Garlic cloves

500g New potatoes, peeled

1 Chicken

Salt

Black pepper, freshly ground

3 Tbs of Olive oil

1 Tbs of Ground cumin

1 Tsp of Ground ginger

1 Tsp of Paprika

1 Large pinch of Saffron threads or 1 Sachet of Saffron powder

500 Ml of Hot Chicken stock

2-3 Pieces of Pickled lemon

90g of Stoned Black olives

Fresh coriander or flat-leaf parsley, chopped

 

TO PREPARE

  1. Finely slice the onions.
  2. Crush the garlic.
  3. Cut the potatoes into halves or quarters if large.
  4. Remove the skin from the chicken and sprinkle the chicken with salt and pepper.
  5. Heat the oil in a large flameproof casserole.
  6. Place half the chicken pieces in the hot oil and fry until brown on all sides.  Remove and repeat with the remaining chicken.
  7. Return all chicken pieces to the pan and add the onions, garlic and spices.  Stir until the chicken pieces are well coated, then pour in enough stock to just cover them.  Bring to boil and simmer gently for 30 minutes.
  8. Roughly chop the pickled lemon pieces and add them to the tagine with potatoes and olives.
  9. Cook and cover for a further 30 minutes or until both chicken and potatoes are tender.
  10. Sprinkle with chopped coriander or parsley before serving.

Chick Tagine Recipe

 

Follow:

Leave a Reply

Your email address will not be published. Required fields are marked *