Best Chicken Tagine
photo by JoyfulCook
- Ready In:
- 1hr 10mins
- Ingredients:
- 21
- Serves:
-
4
ingredients
- 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
- 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.
Questions & Replies
-
i'm going to cook this tonight for a special dinner with family - instead of cooking this in this on the stove top, would it be ok to bake in the tagine in the oven?, and if so, would you do all the browning on the cooktop first, followed by baking - what temp & time would be needed for this? thanks in advance
Reviews
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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!
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I cut way back on the honey, only used two tablespoons, as I have to be careful about consuming too much sugar and it was still plenty sweet for me. I also used a piece of cinnamon stick instead of ground cinnamon, which added an extra dimension of warmth. Other than that, I followed this to the letter and the results were delicious!
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Tweaks
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I cut way back on the honey, only used two tablespoons, as I have to be careful about consuming too much sugar and it was still plenty sweet for me. I also used a piece of cinnamon stick instead of ground cinnamon, which added an extra dimension of warmth. Other than that, I followed this to the letter and the results were delicious!
RECIPE SUBMITTED BY
<img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">
I love entertaining at home and having friends and family over for a meal is one of my favourite ways to catch up. I'm a working mother of one, so I'm often looking for things that taste and look fantastic - but are simple to prepare. Gone are the days when I'd spend all day assembling a meal for the night's dinner party! My husband loves to eat - and occassionally bbqs - and I'm hoping that one day the palate of my discerning 6 yr old daughter will enjoy both the outputs and endeavours of my kitchen.
I'm always to looking for new ideas and inspirations. I also love to pass on my successful recipes to others. I frequently create or adapt dishes that I've seen, read or tasted someweere. I'm also conscious of my family's health, so am always keen to explore how I can reduce the fat content but keep things tasting delicious.