Half an Hour to Serving 5-Star Chicken tagine

Hoping to eat Chicken tagine a best restaurant's, but for some causes are not able to go to restaurants. This recipe is going to help you with helpful procedures on preparing a Chicken tagine like a famous chef made.

We hope you got insight from reading it, now let's go back to chicken tagine recipe. You can cook chicken tagine using 15 ingredients and 9 steps. Here is how you cook it.

To make an unforgettable Chicken tagine, below are the ingridients needed:

1. Take 1 kg of chicken (breast will work but thighs or 1 chicken quarter per person is best.).
2. You need 1 of vegetable stock.
3. Take 1 of bay leaf.
4. Provide 150 g of dried apricots.
5. You need 2 tbsp of oil.
6. You need 4 of garlic cloves, crushed.
7. You need 2 of onions, roughly chopped.
8. Get 2 of cinnamon sticks.
9. Use 3 tsp of ground cumin.
10. Provide 1 tbsp of coriander seeds, crushed.
11. Provide 6 of cardamon pods, crushed.
12. Take 1 tsp of ground ginger.
13. Prepare of salt and pepper to season.
14. Get 1 glass of white wine.
15. You need 125 g of fruit chutney.

After preparing the materials, now you are good to prepare your tasty Chicken tagine by following the procedures on this section:

1. Place the dried apricots in a bowl and cover them with boiling water, leaving them to soak for at least one hour..
2. 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..
3. 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..
4. 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..
5. 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..
6. Leave to simmer on the hob for for about 1 hour stirring occasionally until the liquid has reduced by half..
7. Add the apricots and cook for a further half an hour..
8. The meat and vegetables should be soft and tender at this point..
9. Serve with rice, couscous or good chunky bread..

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. In Morocco, the most common vegetables used in chicken tagines are potatoes, green peas, carrots, cauliflower, green peppers, and zucchini. Honestly, most of the time, I make my Moroccan chicken tagine with whatever vegetable leftovers I have.

Recipe : Chicken tagine

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step by step to make Chicken tagine

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