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  • Chicken Tagine

    1 vote
    Chicken Tagine
    Cook time:
    Servings: 4-6 servings
    by Michael Klinger
    1 recipe
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    Ingredients

    • 6 boneless skinless chicken breasts, chopped into large chunks
    • 2 tablespoons flour or cornflour
    • 2 large onions, chopped
    • 3-4 garlic cloves, chopped finely
    • 1-2 tablespoon extra virgin olive oil
    • 1 inch fresh gingerroot, finely chopped
    • 6 ounces dried apricots
    • 2 tablespoons tomato paste
    • 2 (14 ounce) cans chopped tomatoes
    • 2 (14 ounce) cans chickpeas
    • 3 tablespoons honey
    • 1/2 pint chicken stock
    • 1 pinch saffron or 1 teaspoon turmeric
    • 4 teaspoons ras el hanout spice mix (or make up spice mix below)
    • 1 teaspoon ground coriander
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground cumin
    • 1 teaspoon cayenne pepper (optional)
    • salt and black pepper
    • chopped fresh coriander, to serve (Cilantro)
    • OPTIONAL
    • 2 carrots, peeled & diced (optional)
    • 1 preserved lemon, chopped into small wedges (optional)

    Directions

    1. Heat up olive oil in a frying pan/skillet & saute chopped onions & garlic for 5-10 minutes.
    2. Add chicken stock & gradually mix in flour or cornflour until well mixed & not lumpy.Add honey & tomato paste & mix well.
    3. Add herbs,spices & finely chopped ginger with salt & pepper to taste.
    4. Finally add tinned tomatoes & mix well.
    5. Pour the above tomato,onion & spice mix into slow cooker or tagine.
    6. Add chicken & chickpeas & mix well.
    7. Add dried apricots making sure they are covered by juice. (Add the carrots if using.).
    8. Give it a gentle but good stir to mix everything together well.
    9. If cooking in a Traditional Tagine, do as above & cook SLOWLY over gas or barbeque for about 2-3 hours.
    10. Serve with freshly chopped Coriander/Cilantro sprinked on top & either with couscous, rice, fresh flat bread, pitta bread or salads. It is also good (if not traditional) served with fluffy pureed or mashed potatoes & pasta.
    11. Note: You can use chicken pieces or whole chicken which has been cut up into portions, but you will then need to brown them in a frying pan or skillet beforehand. Preserved lemons make a great addition, add them when you add the apricots and carrots.

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