Moroccan Chicken Tagine

  • Portioner:
  • Cirka tid: 1 min



What you need:

Tagine pot or heavy bottomed casserole
*Preserved lemon
*Harissa paste


1 large onion diced
4 garlic cloves minced
1 whole preserved lemon, sliced into strips, or 2 tbsp lemon juice
2 tsp cumin
2 tsp ground ginger
2 tsp turmeric
1 tsp ground cinnamon
2 tsp ground coriander
1 tsp spanish paprika
1 thumb size root ginger diced
1 handful fresh coriander
1 small handful fresh parsley
Saffron threads and toasted almonds if available
100ml white wine ( fruity one is better )
225ml chicken stock or 2 chicken stock dissolve in 225 ml water
harissa paste or 2 tbsp chili paste
1½ tablespoons honey
1 cup butternut squash (or sweet potatoes or pumpkin), peeled, seeded and cut to about 1/4 inch thick
1 cup sweet potatoes, peeled & cut to about 1/4 inch thick
1 cup potato peeled & cut thinner than sweet potato
1 whole courgette, sliced
1 cup olives, pitted
10 pieces Cherry tomatoes
8 pieces chicken thigh or mixed with chicken legs

For the couscous:
2 cups water
2 tablespoons butter
1 chicken or vegetable bouillon cube
2 cups couscous
If you have plenty of time, you can coat the chicken with the spices & olive oil & let it stand for an hour or even overnight in the fridge. if not, Dry fry all the spices for 1 minute. Heat the oil in a pan. Add the onion and saute until translucent, about 5 minutes. Add the garlic, ginger and preserved lemons and saute for another 2 minutes. Add all the spices & harissa paste, stir to combine.
Add 100 ml white wine, let it boil & simmer until 1/2 the liquid is reduced. Add the chicken stock or water with chicken cubes & 2 tbsp lemon juice if youre not using preserved lemon. Bring it to a boil, reduce the heat to low then stir the honey & saffron. Taste & season with salt if needed.
Lay the chicken at the bottom of the pan, Add the potatoes then the sweet potatoes, followed by the butternut squash & carrots, topped it with the courgettes & the fresh parsley & coriander. reduce the heat to its lowest, cover and simmer for 45 minutes. Afterwards add the olives & cherry tomatoes, cover and simmer for 15 minutes.
Garnish with toasted almonds if available & fresh coriander and serve with the couscous or rice or naan bread.
To make the couscous: Bring the water to a boil in a medium saucepan. Add the butter and bouillon cubes and stir until dissolved. While the water is still boiling, add the couscous. Turn off the heat, cover, and let stand for 10 minutes. Fluff with a fork and serve.

* preserved lemon*

1kg of unwaxed lemons quartered, pips removed
1kg salt
10 tbsp ground peanut oil or olive oil
10 tsp vinegar
4 bay leaves

1. Place the lemons at the bottom of a container, fully covered with the 1kg salt then let it soak overnight.
2. Transfer the lemons into an airtight jar with quarter of the salt, add 10 tbsp of oil & 10 tbsp vinegar, bay leaves then cover the whole jar with water. Replace the lid.
3. Let it preserve for minimum of 3 weeks before use.

* Harissa paste *
4 fresh red chillies diced
1 tsp tomato paste
1?4 teaspoon caraway seeds
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 small handful fresh mint
3 tablespoon extra-virgin olive oil
½ teaspoon salt
7 cloves garlic minced
1 tablespoons lemon juice

Add all ingredients to a food processor until processed to a paste.

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