Chicken & Tomato Tagine
Another delicious tagine recipe that I just had to post. Serve with Recipe #260654 Note: I changed the amount of honey after reading the reviews.
- Ready In:
- 1hr 40mins
- 2 tablespoons olive oil
- 1 red onion, grated
- 2 garlic cloves, crushed
- 1⁄2 teaspoon ras el hanout spice mix ($notetemplate1$)
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 pinch saffron
- 1 tablespoon lemon juice
- 1 (14 ounce) can diced tomatoes (use a good quality brand)
- 1 (8 ounce) can tomato sauce
- 2 -3 lbs skinless chicken pieces, breasts & leg quarters
- 1 1⁄2 - 2 tablespoons fragrant honey
- 1⁄3 cup water
- 1 tablespoon blanched almond, to garnish
- 1⁄2 tablespoon sesame seeds, to garnish
- Heat the olive oil over medium low heat in a large tagine. Heat the onion & garlic for several minutes then add the spices & cook until fragrant.
- Next stir in the tomatoes & lemon juice. Sprinkle the chicken pieces with salt & pepper then place in the sauce. Cover the tagine & cook on low heat for 1 hour.
- Uncover the tagine & carefully stir in the honey & 1/2 cup of water. Recover & continue to cook for additional 30-45 minutes, until the chicken is tender.
- Sprinkle the almonds & sesame seeds on top of the chicken & serve hot with Moroccan bread.
MY PRIVATE NOTES
Add a Note
JOIN THE CONVERSATION
Delicious! We had some guests drop by unexpectedly for dinner that had never tried Moroccan food before, and they also loved it. I used the full amount of honey and we felt that there was just the right amount of sweetness. We made this using your Recipe #262189. I could not taste the saffron at all so I may leave it out next time. I did not need to add any additional water at the honey stage because the sauce was pretty thin and there was plenty of liquid. Thanks for sharing! Made for Spring 2010 PAC.1Reply
This was good. Taking another review into consideration I used half the honey. I suggest using 1 1/2 tbs to those who make this. I used the Recipe #262189 suggested and toasted the blanched almonds and white sesame seeds in a dry pan preferring it that way after trying them on top untoasted. DH and I are not excited about Moroccan tagine flavoring that's why the 4 stars. Made for NA*ME Tag.1Reply
DH and I were a bit divided about this one. We both really enjoyed it, but I just found it a bit too sweet. The honey and cinnamon are the dominant flavours. I found myself wanting something to cut the sweetness, maybe a bit of preserved lemon or a bit of heat or some additional vegetables to balance it out, but DH liked it just as written. Tasty and healthy though! Thanks Nasseh!1Reply