Middle Eastern Chicken Tagine
From huxter 14 years agoIngredients
- 2 tsp ground cumin shopping list
- 2 tsp dried chilli flakes shopping list
- 2 tsp cinnamon shopping list
- 2 tsp ground coriander seeds shopping list
- 1 tsp freshly ground black pepper shopping list
- 2 tsp ground turmeric shopping list
- Or if you have it or can buy it ,10 tsp "ras-al-hanout "spice mix shopping list
- 2 tsp sea salt shopping list
- 1 chicken about 3 & 1/2 lbs ,cut into 8 pieces shopping list
- 1/2 cup olive oil shopping list
- 3 inch piece of fresh ginger ,cut into matchsticks shopping list
- 5 garlic cloves ,crushed shopping list
- 2 tbsp tomato paste shopping list
- small amount saffron threads -optional shopping list
- 5 sprigs of fresh thyme shopping list
- finely grated zest and juice of 1 lemon shopping list
- 2 tbsp honey shopping list
- 2 green chillis ,split lengthways shopping list
- 1 large onion diced shopping list
- 8 ozs dried apricots ,halved shopping list
- 8 ozs dried dates ,pitted and halved shopping list
- 1 large carrot diced shopping list
- 2 chicken stock cubes shopping list
- 1 cup dry white wine shopping list
- fresh mint sprigs for serving shopping list
- 1 cup fresh shelled pistachio nuts shopping list
- couscous to serve shopping list
- natural yoghurt to serve shopping list
How to make it
- This is traditionally cooked in a tagine but I do it in a cast iron enamelled casserole dish
- Heat your oven to 350 F .
- Place the sea salt , spice mix and chicken pieces in a plastic bag and shake to coat .
- Heat the oil in your chosen cooking pot .It needs to be hot to brown the chicken ,not stew it .
- Add the chicken ,2 or 3 pieces at a time ,and brown all over .
- Remove as browned and set aside .
- Add the onion,ginger ,garlic ,and chilli and cook for 3 minutes ,stirring around .
- Add tomato paste ,saffron threads,thyme ,lemon zest and juice ,honey ,apricots , carrot and wine .
- Bring to a simmer ,stirring all the time .
- Return the chicken to the pot
- Crumble in the stock cubes and add just enough water to barely cover the chicken .
- Cover and bring to the simmer again
- Place in the oven and cook slowly till the chicken is tender
- When ready ,stir through the pistachio nuts
- Serve on a bed of couscous with mint sprigs as garnish
- Finish off with a dollop of natural yoghurt on top .
- If you use a tagine ,this will be cooked on the stove top obviously but I've never bought one ,preferring to use what I have in the kitchen already.
The Rating
Reviewed by 17 people-
This definately sounds very good. I love to try new things. I'm not sure if I'll be able to find the spice mix here but will look around the city. I think my hubby will like this. Great post, my 5 to you.
rosiek in Waterloo loved it -
Saving this one! The flavors here sound amazing! Thanks for sharing!
juels in Clayton loved it -
Sounds wonderful!
dollhead in Mechanicville loved it
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