0 0
Best Chicken Tagine

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 tablespoon olive oil
1 large onion, thinly sliced
3 large garlic cloves, finely diced
1 tablespoon chopped gingerroot
1 1/2 tablespoons paprika
1 teaspoon turmeric
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper (to taste)
1/8 teaspoon ground cinnamon
2 cups water or 2 cups chicken stock
300 g chickpeas (or fresh)
425 g diced tomatoes
1 tablespoon coriander root (finely chopped)
1/2 cup honey

Nutritional information

583.4
Calories
95 g
Calories From Fat
10.6 g
Total Fat
1.6 g
Saturated Fat
57.3 mg
Cholesterol
541.6 mg
Sodium
100.3 g
Carbs
9.6 g
Dietary Fiber
40.9 g
Sugars
25.9 g
Protein
479g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Best Chicken Tagine

Features:
    Cuisine:

    I dont write food reviews but Im writing this one because it was fabulous (even though couldnt find coriander root). Added chickpeas later in the simmer to preserve some crunchiness. Highly recommend this dish

    • 90 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Best Chicken Tagine, This was inspired by a fantatstic chicken tagine from Melbourne’s Meccah Bah It has a lovely balance of spice and sweetness I’ve customised it from other tagine receipes I’ve found – and I think this produces the best result Modest maybe try for yourself!, I dont write food reviews but Im writing this one because it was fabulous (even though couldnt find coriander root) Added chickpeas later in the simmer to preserve some crunchiness Highly recommend this dish, I was doubling this recipe to feed my friend and it looked so promising until I had to add 1 cup (1/2 cup of honey) it made it way too sweet and completely inedible, even after adding more spices, stock, chickpeas and tomatoes We instead made chicken curry so wont be using this recipe again 🙁


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Heat Oil in Heavy Large Pot Over Medium Heat.

    2
    Done

    Brown Chicken and Remove.

    3
    Done

    Add Onion, Garlic, and Ginger to the Pot. Cover and Cook Until Onion Is Tender, Stirring Often, About 5 Minutes.

    4
    Done

    Add Paprika, Turmeric, Ground Coriander, Ground Cumin, Cayenne Pepper and Cinnamon and Stir 1 Minute to Lightly 'toast' the Spices.

    5
    Done

    Stir in 2 Cups Water, Chickpeas, Tomatoes With Juices, Honey and Coriander Roots. Bring to Boil. Reduce Heat, Cover, and Simmer 10 Minutes.

    6
    Done

    Sprinkle Chicken With Salt and Pepper; Add to Pot. Cover and Simmer For About 50 Minutes - or Until the Chicken Is Cooked and Tender.

    7
    Done

    Add More Water to Cover the Chicken If Liquid Has Evaporated.

    8
    Done

    When the Chicken Is Almost Ready, Begin to Prepare the Cous-Cous as Per Packet Instructions. Add the Chicken Stock Powder to the Cous Cous. When the Cous Cous Has Absorbed the Liquid, Add the Almonds and Stir Through.

    9
    Done

    If Using Drumsticks, Remove the Drumsticks and Strip the Meat from the Bones. Return the Meat Back to the Mixture and Mix Through.

    10
    Done

    Stir Sesame Seeds Through.

    11
    Done

    Serve on a Bed of Cous Cous, Garnished With Coriander Leaves.

    Avatar Of Carter Marshall

    Carter Marshall

    Burger boss crafting juicy and flavorful burgers with unique toppings.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Mouthwatering Marinated Flank Steak Recipe
    previous
    Mouthwatering Marinated Flank Steak Recipe
    Dutch Baby Poofed Pancake
    next
    Dutch Baby Poofed Pancake
    Mouthwatering Marinated Flank Steak Recipe
    previous
    Mouthwatering Marinated Flank Steak Recipe
    Dutch Baby Poofed Pancake
    next
    Dutch Baby Poofed Pancake

    Add Your Comment

    12 − nine =