Ingredients
-
-
1
-
1
-
1
-
1/2
-
1/2
-
1/2
-
1/2
-
1/4
-
-
2
-
1
-
1
-
-
3/4
Directions
Chicken & Vegetable Tagine, I noticed that most of the tagines listed on this site are for chicken with lemon & olives or for chicken with prunes or apricots I am trying to remedy this by posting a little more variety , Being from Morocco and a self-proclaimed expert on the food, I was excited about trying a variation on Chicken tagine This one was fantastic Even my American boyfriend who likes teriyaki flavored everything loved it! Things I changed: Cut chicken up into bite-sized pieces and marinated 30 minutes in ziploc bag Cooked 15-20 minutes then added veggies and cooked another 20 Instead of Sweet Paprika, used Hot PArika i like my food a little spice Used a little less cinnamon in mix since it tends to overwhelm other spices Made extra of the Spice Mixture for future use , Being from Morocco and a self-proclaimed expert on the food, I was excited about trying a variation on Chicken tagine This one was fantastic Even my American boyfriend who likes teriyaki flavored everything loved it! Things I changed: Cut chicken up into bite-sized pieces and marinated 30 minutes in ziploc bag Cooked 15-20 minutes then added veggies and cooked another 20 Instead of Sweet Paprika, used Hot PArika i like my food a little spice Used a little less cinnamon in mix since it tends to overwhelm other spices Made extra of the Spice Mixture for future use
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Steps
|
1
Done
|
Combine the Ingredients For the Marinade Then Add in the Spice Mixture. Pour Over the Chicken to Coat. Cover With Plastic Wrap and Refrigerate For at Least 1 Hour (up to 3 Hours). |
|
2
Done
|
Warm the Chicken Broth Then Add the Saffron Strands, Allow to Steep While the Chicken Is Marinading. |
|
3
Done
|
Heat 1 Tablespoon Olive Oil Over Medium-Low Heat in a Tagine. Saute the Onion Until Golden, About 5 Minutes. Pour in the Chicken Broth and Saffron Along With the Water. |
|
4
Done
|
Place in the Chicken and Any Marinade Juices. Season With Salt & Pepper Then Cover With the Lid. Cook on Medium-Low Heat For 45 Minutes. |
|
5
Done
|
Uncover and Stir in the Olives, Zucchini, Yellow Squash and Tomato Quarters. Add Another 1/2 Cup of Water If Needed. |
|
6
Done
|
Reduce Heat to Low & Recover. Cook Until the Vegetables Are Tender and the Chicken Is Falling Off the Bone, About 45 Minutes. |
|
7
Done
|
Heat 2 Tablespoons Olive Oil in a Small Saucepan Over High Heat Until Hot but not Smoking. Add the Almonds and Fry Until the Skins Begin to Crackle, About 2 to 3 Minutes. Pour the Almonds and Hot Oil Over the Vegetables and Chicken. |
|
8
Done
|
Ladle the Chicken, Vegetables, & Sauce Over Cooked Couscous or Rice. Sprinkle With the Chopped Parsley and Serve With the Lemon Quarters as Garnishment. |
