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Chicken tagine
Chicken tagine

Before you jump to Chicken tagine recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Getting A Healthy Eater

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We hope you got insight from reading it, now let’s go back to chicken tagine recipe. To make chicken tagine you only need 15 ingredients and 9 steps. Here is how you do it.

The ingredients needed to prepare Chicken tagine:
  1. Prepare chicken (breast will work but thighs or 1 chicken quarter per person is best.)
  2. Provide vegetable stock
  3. Get bay leaf
  4. Provide dried apricots
  5. Use oil
  6. Prepare garlic cloves, crushed
  7. Use onions, roughly chopped
  8. Use cinnamon sticks
  9. Use ground cumin
  10. Prepare coriander seeds, crushed
  11. Provide cardamon pods, crushed
  12. Get ground ginger
  13. Get salt and pepper to season
  14. You need white wine
  15. Prepare fruit chutney
Steps to make Chicken tagine:
  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.

Add the olives and preserved lemon quarters, and drizzle the remaining olive oil over the chicken. Add the water to the tagine, cover, and place on a heat diffuser over medium-low heat. Give the tagine time to reach a simmer without peaking. Combine the chopped tomato and onion with a little more marinade and spread over the base of a tajine (this will prevent the chicken from burning on the base). Arrange the chicken pieces in the centre of the tajine.

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