Delicious Chicken Tagine Recipe

Tagine, or additionally Tajine, is a stoneware mud pot and furthermore the name of a Moroccan supper that is moderate cooked in this conventional cooking utensil.

 

A level base adjusted at the corners where the dish cooks, and an arch formed cover that sits on the lower part during the cooking cycle which is basically put the top.

The uncommonly molded cover serves to circle the buildup down in the cooking cycle.

Material science is working admirably by cooking the meat incredibly delicate within a tagine.

 

 

 

Ingredients

For the Seasoning and Chicken:

 

• ½ Teaspoon Cumin ground
• ½ Teaspoon Coriander Seeds ground
• 4 Chicken Legs
• 1/2 Teaspoon Turmeric Powder
• 1 Teaspoon Salt
• 2 Tablespoon Olive Oil 1 for marination + 1 for cooking
• 1/2 Teaspoon Paprika Powder
• ¼ Teaspoon Black Pepper

 

To assemble Tagine:

 

• 5.3 ounces Presoaked Raisins (just keep raisin in water for 30 minutes and strain)
• 1 Potato roughly diced
• 2 small Carrots sliced
• 4 Preserved Whole Lemons *See Notes for substitution
• 2 Bay leaves
• 5.3 ounces Dried Prunes or Apricots
• 1 Tablespoon Olive Oil
• 2 Onion sliced
• 5 Garlic Cloves chopped
• 1/2 inch Ginger chopped
• 2 Tomatoes quartered
• 1 Tabespoons Honey
• 5.3 ounces Almonds

 

 

Instructions

For the Seasoning and Chicken:

 

1. Combine salt, cumin powder, coriander powder, turmeric, paprika and black pepper.
2. Place chicken legs into a large bowl, season with the spice blend and sprinkle olive oil over chicken.
3. Mix to coat the chicken legs with the spice blend and olive oil. Keep marinating for 10 mins at least.
4. Heat up a pan with olive oil and place chicken legs into the hot pan.
5. Cook chicken on al sides just so that the chicken gets some color. Take out and keep aside.

 

To assemble Tagine:

 

1. Prepare and cut potato, tomato, and carrot. Slice preserved lemons. Keep aside.
2. Place tagine bottom part on the stove and pour olive oil in.
3. Throw in sliced onions and saute for a minute or two.
4. Add ginger and garlic chopped to the tagine.
5. Assemble the tagine by adding the cut potato, tomato and carrot.
6. Add dried prunes or apricots to the tagine, as well as previously soaked raisins (without the water). Mix everything while it's all slowly cooking on super slow heat.
7. Place chicken into tagine and don't forget to add some honey over the vegetables.
8. Spread sliced lemon over the chicken, as well as the almonds.
9. Stick the bay leaves in between the ingredients in the tagine and cover the tagine with the lid.
10. The tagine needs to cook for at least 90 minutes over slow heat. Open it once or twice during the cooking process and turn the chicken and ingredients a bit.
11. Serve hot when done.

 

 

 

source:https://www.masalaherb.com