Recipe

Middle Eastern Chicken Tagine Recipe

	Huxter / All my dishes 4 months, 3 weeks ago Is it a tagine if not cooked in a tagine ? Delicious dish inspired by the spice mix known as Ras -al -Hanout . Prep:50m Cook:60m Servings:6	Huxter
	explosion of flavour

Does this look good? Yeah! / Nope

Fans

dollhead

terryr

mbeards2

joe1155

pleclare

valinkenmo

minitindel

juels

lasaf

flavors

rosiek

peetabear

Ingredients

2 tsp ground cumin

2 tsp dried chilli flakes

2 tsp cinnamon

2 tsp ground coriander seeds

1 tsp freshly ground black pepper

2 tsp ground turmeric

Or if you have it or can buy it ,10 tsp "ras-al-hanout "spice mix

2 tsp sea salt

1 chicken about 3 & 1/2 lbs ,cut into 8 pieces

1/2 cup olive oil

3 inch piece of fresh ginger ,cut into matchsticks

5 garlic cloves ,crushed

2 tbsp tomato paste

small amount saffron threads -optional

5 sprigs of fresh thyme

finely grated zest and juice of 1 lemon

2 tbsp honey

2 green chillis ,split lengthways

1 large onion diced

8 ozs dried apricots ,halved

8 ozs dried dates ,pitted and halved

1 large carrot diced

2 chicken stock cubes

1 cup dry white wine

fresh mint sprigs for serving

1 cup fresh shelled pistachio nuts

couscous to serve

natural yoghurt to serve

Directions

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.

Recent Gawkers

pinotnoi

evergree

bangandb

moggy

hollyeat

fewls

tillia

lasaf

coldfan0

kunichri

elljay58

clbacon

Not quite what you're looking for? See more Main Dish / Chicken

Or see more just like this

Comments

huxter 4 months, 3 weeks ago said:
Typically I originally found this in a magazine then altered it to fit with ingredients I had to hand .I was able to buy ras-al-hanout at a Turkish market last week and we always have apricots and dates which we eat a lot of .The yoghurt we make at home ,and the mint home grown too .So this is a favourite of ours ,--hot ,spicy ,mysterious flavours .I sometimes sprinkle the dish with sumac before serving for a final explosion of flavour ! My wife and our friends love it and I cook it often .

rosiek 4 months, 3 weeks ago said:
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.

juels 4 months, 3 weeks ago said:
Saving this one! The flavors here sound amazing! Thanks for sharing!

dollhead 4 months, 3 weeks ago said:
Sounds wonderful!

huxter 4 months, 3 weeks ago said:
Calling this recipe Middle Eastern is wrong technically .The spice mix is known throughout the region but is more properly North African , specifically from the Meghribi tribe .It sometimes contains rarer spices like cubeb ,belladonna berries, mace, ashberries,green cardamon,Spanish fly beetle,galangal,cassia ,rose petals and lavender flowers .The name translates to 'head of the shop' meaning the best blend of that spice shop !The Maghribi are a people of Berber descent with a mixture of Arab ,Phoenician and European bacground . They were found right through the countries now known as Morocco ,Algeria and Tunisia. Ancient Carthage was a Maghribi city .All very interesting and the cuisines across North Africa fascinates me .

minitindel 4 months, 3 weeks ago said:
Fantastic i love the spices yummm......thank you for sharing .........

tink

pleclare 4 months, 3 weeks ago said:
Wow,this sounds fantastic and I do have ras-al-hanout. I am a spice freak!

joe1155 4 months, 3 weeks ago said:
So many wonderful flavors! Great recipe.

charlesroberts 4 months, 3 weeks ago said:
This is obviously a Saturday afternoon type of recipe....I just love those. You have so many flavors in this. I love that too.
When I make it I will let you know what I had to substitute. Being on the other side of the world, it would be difficult to stick with all the ingredients....but I will do my best.

notyourmomma 4 months, 3 weeks ago said:
Fabulous recipe....there is something magical in the mix of flavors. I'm a sucker for saffron and rice. Yep, this is a labor of love, but oh, what a reward!

valinkenmore 4 months, 3 weeks ago said:
Wonderful, wonderful, wonderful! I have bookmarked for a Sunday when I have a leisurely day at home. Thanks for the wonderful post.

peetabear 4 months, 3 weeks ago said:
Sounds good... and thank you for all the additionsl info...it was very interesting... five forks

sitbynellie 4 months, 3 weeks ago said:
Sounds brilliant! Love it! Thanks for the info about the spices as well.

flavors 4 months, 3 weeks ago said:
Do you think you can fit any more flavors into this? Sounds fantastic. I will have to give it a try. Thanks and high 5.
MJ

tillia 4 months, 1 week ago said:
I will have to try this one...a few of the items I have growing in the garden now. Thanks for the post.

ttaaccoo 4 months, 1 week ago said:
I thought I had saved this recipe (so many recipes, so little...) but good thing I returned for the Stories of Life and Spices (before Marco Polo?) gosh this is great!! food for the mind.

thank you very much! 55555555555555555555

Add a Comment