Ingredients
-
1/4
-
1
-
-
1
-
1
-
1
-
1
-
1
-
1
-
1
-
1
-
2
-
2
-
4
-
1 1/2
Directions
Chicken Tagine With Plums and Spices, A recipe from Eric Ripert of Le Bernadin, it is subtly spicy Serve with couscous, a nice Bordeaux or Syrah and something chocolate for dessert , Pretty good! I added some potatoes and chick peas to the broth because there was so much of it, and turned it into a very hearty one-pot meal!, This is so so tasty! used a whole chicken that I cut up and had it in the oven in 20 minutes I did use a 12 inch Le Creuset Tagine which I found not to use all the liquid called for And even then it did escape the tagine I did brown stove top, then added the rest of the ingredients except for the almonds and minus most of the broth Baked at 325 degrees for 1 hour This will come out fall apart tender It was so soft I couldn`t arrange the food for a photo shoot! LOL! A must make!!! Thanks!!!
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Steps
|
1
Done
|
Place a Tagine (or Large Heavy-Bottomed Casserole) at Least 10 Inches in Diameter Over High Heat, and Add the Oil. |
|
2
Done
|
Season the Chicken Generously With Salt and Pepper. |
|
3
Done
|
When the Oil Is Hot, Place the Chicken Pieces Skin-Side-Down in the Pot. |
|
4
Done
|
When the Oil Starts to Sizzle, Reduce the Heat to Medium. |
|
5
Done
|
Sprinkle 1/2 Teaspoon Each of the Coriander, Cumin, Turmeric, and Curry Powder (if Using) Over the Chicken. |
|
6
Done
|
Cook Until the Chicken Is Golden Brown, About 15 Minutes (check Regularly to Make Sure That the Chicken Is not Sticking to the Pan). |
|
7
Done
|
Spread the Onion, Garlic, Ginger, and Tomatoes on a Cutting Board, and Season Generously With the Salt and Pepper. |
|
8
Done
|
Add Them to the Tagine, Covering the Chicken. |
|
9
Done
|
Sprinkle With the Remaining Coriander, Cumin, Turmeric, and Curry Powder. |
|
10
Done
|
Add the Lemon Rind and Chicken Stock, Cover, and Cook For 15 Minutes, or Until the Vegetables Are Tender. |
|
11
Done
|
Add the Plums and Cook For a Further 15 Minutes or Until Chicken Is Tender (it May Take a Little Longer If Youre Using a Tagine). |
|
12
Done
|
to Serve, Place About 1/2 Cup of Couscous on Each Plate, Top With a Few Pieces of Chicken, and Spoon Some Cooking Liquid and Vegetables Over Each Plate. |
|
13
Done
|
Garnish With Almond Slivers. |
