How to Prepare Yummy Chicken tagine

Chicken tagine. Add chicken, and brown on all sides. Transfer to tagine, if you are using one, or leave in. Tagine is the name for both the North African dish and the vessel in which it's prepared.

This flavorful Moroccan Chicken Tagine with Preserved Lemons and Olives is a time-tested classic. It is guaranteed to transfer you to this exotic country! Chicken Tagine. this link is to an external site that may or may not meet accessibility guidelines. You can have Chicken tagine using 15 ingredients and 9 steps. Here is how you cook it.

Ingredients of Chicken tagine

1. You need 1 kg of chicken (breast will work but thighs or 1 chicken quarter per person is best.).
2. Prepare 1 of vegetable stock.
3. It's 1 of bay leaf.
4. Prepare 150 g of dried apricots.
5. Prepare 2 tbsp of oil.
6. It's 4 of garlic cloves, crushed.
7. It's 2 of onions, roughly chopped.
8. It's 2 of cinnamon sticks.
9. You need 3 tsp of ground cumin.
10. Prepare 1 tbsp of coriander seeds, crushed.
11. You need 6 of cardamon pods, crushed.
12. It's 1 tsp of ground ginger.
13. Prepare of salt and pepper to season.
14. It's 1 glass of white wine.
15. It's 125 g of fruit chutney.

Felicity Cloake: Does this most famous of all Moroccan dishes actually need to be cooked in a real tagine? And do you serve yours with bread or couscous? Moroccan-style chicken with couscous and yoghurt. Try this simple one-pot chicken breast tagine.

Chicken tagine step by step

1. Place the dried apricots in a bowl and cover them with boiling water, leaving them to soak for at least one hour..
2. Heat 1 tbsp of the oil in a casserole dish over a high heat and brown the chicken. (if using breast slice into medium chunks before browning). Once browned transfer the meat to a plate for later..
3. Heat the remaining oil in the casserole dish over a medium heat. Add the garlic, onions, and carrots. Cook for about 3-5 minutes until softened..
4. Add all of the spices (bay leaf, cinnamon, coriander seeds, cardamon pods, cumin and ginger) and season with salt and pepper. Fry for a few more minutes..
5. Return the meat to the casserole dish with all the vegetables. Add the wine, chutney, water from the apricots and enough vegetable stock to cover the meat and vegetables. keep on the heat and bring to the boil, stirring occasionally to deglaze..
6. Leave to simmer on the hob for for about 1 hour stirring occasionally until the liquid has reduced by half..
7. Add the apricots and cook for a further half an hour..
8. The meat and vegetables should be soft and tender at this point..
9. Serve with rice, couscous or good chunky bread..

It uses store cupboard basics for a satisfying meal for four, or can be batch cooked for instant dinners. To make Moroccan chicken tagine, you will need some chicken (breast, thighs, or any other part) Honestly, most of the time, I make my Moroccan chicken tagine with whatever vegetable leftovers I. Heat the oil in the tagine over a low heat and sauté the garlic and onions for a couple minutes. This elegant Moroccan Chicken Tagine is perfect for the slow cooker. Kosher salt and freshly ground black pepper, to taste.

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