Recipe by amanda l b
This was inspired by a fantatstic chicken tagine from Melbourne's Meccah Bah. It has a lovely balance of spice and sweetness. I've customised it from other tagine receipes I've found - and I think this produces the best result. Modest .. maybe.. try for yourself!
Top Review by zeldaz51
I can tell I'm going to like this, because this house smells GREAT right now! Can't wait! Will post real review later. Well, it tasted as good as it smelled. I made it just for myself, so used just 2 thighs. Despite adjusting amounts of all ingredients, I found that there was quite a lot of liquid. To bulk it up to make two meals, I added some veggies I needed to use up: a diced sweet potato and some cauliflower florets. I considered adding dried apricots, raisins, or dates, but I'm glad I didn't, it would have been too sweet. I used ground dried red chile because I'm not a big cayenne fan, but next time I'll use the cayenne, as it would balance the sweetness with more heat. I can't attest to this being the BEST tagine, as it's my first one, but I'm looking forward to making this again to share with someone!
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 3 large garlic cloves, finely diced
- 1 tablespoon chopped gingerroot
- 1 1⁄2 tablespoons paprika
- 1 teaspoon turmeric
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon cayenne pepper (to taste)
- 1⁄8 teaspoon ground cinnamon
- 2 cups water or 2 cups chicken stock
- 300 g chickpeas (or fresh)
- 425 g diced tomatoes
- 1 tablespoon coriander root (finely chopped)
- 1⁄2 cup honey
- 4 skinless chicken thighs or 6 -8 skinless chicken drumsticks
- 1 teaspoon sesame seeds
- 1 tablespoon coriander leaves (to garnish)
- 1 cup couscous
- 2 teaspoons chicken stock powder
- 2 tablespoons toasted almonds
Directions See How It's Made
- Heat oil in heavy large pot over medium heat.
- Brown chicken and remove.
- Add onion, garlic, and ginger to the pot. Cover and cook until onion is tender, stirring often, about 5 minutes.
- Add paprika, turmeric, ground coriander, ground cumin, cayenne pepper and cinnamon and stir 1 minute to lightly 'toast' the spices.
- Stir in 2 cups water, chickpeas, tomatoes with juices, honey and coriander roots. Bring to boil. Reduce heat, cover, and simmer 10 minutes.
- Sprinkle chicken with salt and pepper; add to pot. Cover and simmer for about 50 minutes - or until the chicken is cooked and tender.
- Add more water to cover the chicken if liquid has evaporated.
- When the chicken is almost ready, begin to prepare the cous-cous as per packet instructions. Add the chicken stock powder to the cous cous. When the cous cous has absorbed the liquid, add the almonds and stir through.
- If using drumsticks, remove the drumsticks and strip the meat from the bones. Return the meat back to the mixture and mix through.
- Stir sesame seeds through.
- Serve on a bed of cous cous, garnished with coriander leaves.