Middle Eastern · Moroccan · Poultry · Stew

Chicken Tagine

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A delicious Moroccan dish which is perfect on a cold day.  Traditionally cooked in a Tagine and made with lamb, the dish has evolved and now can be made with chicken and a variety of dried fruits and spices.  I read a bunch of recipes and picked the best parts and came up with my own concoction.

Ingredients:

1 large onion, 1 inch of ginger, 2 cloves of garlic- chopped together.

3 lbs of chicken cubed

1 tbsp of tomato paste

1 1/2tsp of coriander seeds

3/4 tsp cumin seeds

1 tsp of red pepper flakes

1 1/4 cinnamon

1 tsp paprika

1/2 tsp cardamom

1/2 ground ginger

1/2 turmeric

1/2 cup of chopped dates and apricots

1/2 cup sliced almonds

1/2 tbsp of parsley

1tbsp of olive oil

2 cups or more (enough to cover the pot) water

1 pinch of saffron threads

Method:

Heat oil in a pan and sauté onions, garlic, ginger, tomato paste and all the spices till fragrant.

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Add the chicken and keep sautéing till the chicken is almost cooked through

Cover with water and add the saffron

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Simmer on medium low heat till water reduces

Add the dried fruits, nuts and parsley and continue simmer till the sauce comes together and is thick in consistency.

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Serve hot with couscous.

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4 thoughts on “Chicken Tagine

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