Chicken Tagine
This middle eastern stew gets its name from the earthen pot it’s cooked in which gently bakes its contents. My way of doing is to just load it up, slam it in the oven and let the heat do the rest. I use a lot of spices for this dish. Two of which are Sumac which has a citrus flavour and is widely used in middle eastern cookery and Ras el hanout a combination of spices including rose petals which helps add to the intensity of flavour and gives extra aromatics to the stew.
Servings: people
Ingredients
- 900 grams chicken 2 thighs, 2 legs, 2 wings
- 1 whole Onion sliced
- 1 tin Tomatoes
- 1 tin Chick peas
- 50 grams Dried fruit
- 1 stock cubes chicken stock 350ml
- 5 grams Cumin teaspoon
- 5 grams Paprika teaspoon
- 5 grams Cinnamon teaspoon
- 5 grams Sumac teaspoon
- 5 cloves garlic peeled & minced
- 5 grams Turmeric teaspoon
- 5 grams Ras el Hanout teaspoon
- 10 grams Fresh coriander chopped
- 10 grams Fresh parsley chopped
- 5 grams chilli powder teaspoon
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Prep Time: 10
Cook Time: 2 hours
- Slice onions and lay at the bottom of the tagine. Add sliced garlic. Next sprinkle on the diced fruit.
- Pour in tomatoes and chick peas, mixing everything thoroughly together. Stir in chicken stock.
- Next add all the spices, mixing all the ingredients together. Then lay the chicken thighs, legs and wings on top pushing them down so they encased in the gravy.
- Season with salt & pepper and put the lid. Bake at 175 degrees for 2 hours.
- Dress with fresh coriander and parsley then serve.
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We are just munching away on the Chicken Tagine
It’s amazing mon petit chef can’t wait to try the steak and ale pie next
Bonne chance on Monday my little corporal
Colonel Jeremy Moore
Dennis
This was excellent I added a preserved lemon instead of the fruit and drank a couple of excellent glasses of Malbec
Yours
Jerry