Ingredients
-
1
-
1/4
-
2
-
1
-
800
-
2
-
1
-
1
-
2
-
2
-
-
-
-
-
Directions
Moroccan Chicken Tagine, I have adapted the best of three other Moroccan chicken recipes primarily the Million Dollar Chicken to produce this one. The main difference is it uses more authentic ingredients like harissa paste, onions and chick peas. This is now one of my favourite dishes. TIP: Harissa pastes come in different strengths – if using from a jar, use 2 to 3 tablespoons or more if you like it spicier. If using it from a tube, it’s concentrated, and you might want to use less I found this out the hard way!
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Steps
|
1
Done
|
Heat Tagine, Pan or Wok Over Medium High Heat, Add Almonds and Dry Fry Until Golden Brown. Remove and Set Aside. |
|
2
Done
|
Heat Oil in Same Pan, Then Add Garlic and Onion and Saute Over Low Heat For 5 Minutes. |
|
3
Done
|
Chop Chicken Into 2 Cm Chunks, Add to Pan and Cook For 10 Minutes or So, Turning Regularly Until Browned on All Sides. |
|
4
Done
|
Meanwhile Mix Together Harissa Paste, Water, Currants, Honey, Cumin and Cinnamon. |
|
5
Done
|
Add Mixture to Chicken and Mix Well. |
|
6
Done
|
Add Chick Peas, Tomatoes Cut Into Sixths or Eighths and Olives, If Using. Mix Well. |
|
7
Done
|
Reduce Heat to Low, Cover and Cook. |
|
8
Done
|
Cook For 20 Minutes, Stirring Occasionally. |
|
9
Done
|
Add More Water If Necessary, or If Too Wet, Remove Lid and Reduce. |
|
10
Done
|
Serve Over Couscous Preferably or Rice. |
