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PrintMOROCCAN TAGINE
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Mix the turmeric, paprika and cinnamon in a small bowl and season with salt and pepper, then use to coat the chicken.
- Heat the oil in a flameproof casserole, and cook the chicken over a moderate heat, stirring constantly, for 5 minutes until it changes colour.
- Remove the chicken pieces with a slotted spoon and set aside on a plate.
- Add the onion, ginger and garlic to the casserole and cook over a gentle heat, stirring frequently, for about 5 minutes until softened.
- Gradually stir in the chicken stock, increase the heat to high and bring to the boil.
- Add the dried fruit and return the chicken and its juices to the casserole.
- Stir well to mix. Cover and simmer gently, stirring occasionally, for 40 minutes until the chicken is tender when pierced with a skewer or fork.
- Adjust the seasoning to taste.
- Serve hot, with plain boiled rice.
INGREDIENTS
- 4 teaspoons ground turmeric
- 4 teaspoons paprika
- 2 teaspoon ground cinnamon
- 20 boneless, skinless chicken thighs, cut into bite-sized pieces
- 4 tablespoons Sesame oil
- 2 onion, finely chopped
- Piece of fresh root ginger, peeled and crushed
- 2 garlic clove, crushed
- 1 liter Chicken Stock
- 500 grams mixed dried fruit (prunes, apricots, apples, pears, peaches)
- Salt and pepper
7 comments for “Moroccan Tagine”
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