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EstherS Moroccan Chicken Tagine

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Ingredients

Adjust Servings:
1 (3 1/2 lb) chicken, cut into 6-8 pieces
salt and pepper
2 teaspoons ground cumin (to taste)
2 - 3 teaspoons ground cinnamon
1 teaspoon turmeric
1 pinch saffron
1 teaspoon ground ginger
3/4 lb pitted prune
2 large spanish onions, sliced lengthwise
1 cup whole blanched almond
vegetable oil
toasted sesame seeds (optional)

Nutritional information

976.2
Calories
499 g
Calories From Fat
55.5 g
Total Fat
12 g
Saturated Fat
181.1 mg
Cholesterol
185.6 mg
Sodium
71.3 g
Carbs
11.8 g
Dietary Fiber
37.5 g
Sugars
55.7 g
Protein
596g
Serving Size

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EstherS Moroccan Chicken Tagine

Features:
    Cuisine:

    What a great recipe. Tastes just like the tagines I had in Morocco. (I did add a dash of sumac.)

    • 55 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Esthers Moroccan Chicken Tagine, This recipe requires a special Morrocan earthenwear pot, called a tangine It is a Great Cooks recipe Prep time does not include standing time , What a great recipe Tastes just like the tagines I had in Morocco (I did add a dash of sumac ), This recipe requires a special Morrocan earthenwear pot, called a tangine It is a Great Cooks recipe Prep time does not include standing time


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    Steps

    1
    Done

    Rub All Pieces of Chicken With a Mixture of Salt, Pepper and Cumin. Let Stand For 1 Hour.

    2
    Done

    in a Separate Saucepan, Cover the Prunes With Cold Water and Add the Cinnamon. Bring to a Boil, Reduce Heat and Simmer For 10 -30 Minutes Depending on Dryness of Prunes.

    3
    Done

    Steam the Onions in the Casserole With the Turmeric, Saffron, Ginger, Salt, Pepper and Cup of Water For 15 Minutes.

    4
    Done

    Meanwhile Brown the Almonds in a Saucepan With Oil and Drain Onto Paper Towels.

    5
    Done

    Using the Same Oil and Pan, Brown Chicken on All Sides Then Transfer to the Steamed Onions and Add 1 Cup Water. (this Can Be Transferred Into the Tagine at This Point and Placed in Oven ). Cover and Simmer For 30 Minutes.

    6
    Done

    Add the Cooked Prunes and Some of the Prune Water to the Tagine and Continue Cooking Until the Chicken and Prunes Are Really Tender.

    7
    Done

    to Serve, Place Chicken Pieces on a Serving Dish (or Simply Leave in the Tagine). Cover With Prunes and Sauce, Then Sprinkle With Almonds and Sesame Seeds (if Desired).

    Avatar Of Rosemary Ablack

    Rosemary Ablack

    Jerk Chicken and Caribbean aficionado serving up authentic West Indian street food with a modern twist.

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