BEST CHICKEN TAGINE

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Best Chicken Tagine image

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!

Provided by amanda l b

Categories     One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 21

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
4 skinless chicken thighs or 6 -8 skinless chicken drumsticks
1 teaspoon sesame seeds
1 tablespoon coriander leaves (to garnish)
1 cup couscous
2 teaspoons chicken stock powder
2 tablespoons toasted almonds

Steps:

  • Heat oil in heavy large pot over medium heat.
  • Brown chicken and remove.
  • Add onion, garlic, and ginger to the pot. Cover and cook until onion is tender, stirring often, about 5 minutes.
  • Add paprika, turmeric, ground coriander, ground cumin, cayenne pepper and cinnamon and stir 1 minute to lightly 'toast' the spices.
  • Stir in 2 cups water, chickpeas, tomatoes with juices, honey and coriander roots. Bring to boil. Reduce heat, cover, and simmer 10 minutes.
  • Sprinkle chicken with salt and pepper; add to pot. Cover and simmer for about 50 minutes - or until the chicken is cooked and tender.
  • Add more water to cover the chicken if liquid has evaporated.
  • 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.
  • If using drumsticks, remove the drumsticks and strip the meat from the bones. Return the meat back to the mixture and mix through.
  • Stir sesame seeds through.
  • Serve on a bed of cous cous, garnished with coriander leaves.

Nutrition Facts : Calories 583.4, Fat 10.6, SaturatedFat 1.6, Cholesterol 57.3, Sodium 541.6, Carbohydrate 100.3, Fiber 9.6, Sugar 40.9, Protein 25.9

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