Chicken tagine recipes
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Chicken Tagine
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Very Easy Chicken Tagine
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Chicken Tagine with Lemon and Olives
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Ingredients
- 3lb Chicken
- 3 Onions
- 2oz Butter
- 1tsp Saffron powder
- ½ tsp Ground ginger
- 1tbsp Paprika
- ¼ tsp Ground cinnamon
- 4oz Dates,stoned
- 10oz Frozen broad beans,thawed
- Fresh coriander sprigs
- Fresh parsley sprigs
Method
- 1)cut the chicken into 12 pieces.put the chicken into a large,heavy-based saucepan with a tight-fitting lid.
- 2)peel and chop one of the onions into thin rings and finely chop the other two onions.add the onion rings to the chicken in the pan with the butter.pour in about 3/4 pint cold water,or just enough to cover the chicken.
- 3)bring slowly to the boil,reduce the heat to low,cover the pan and simmer gently for about 30 minutes.
- 4)add the saffron,ginger,paprika,cinnamon,finely chopped onions,the dates and broad beans to the chicken,stir well put the lid back on and simmer for another 30 minutes.
- 5)trnsfer the chicken to a serving dish,or if you have one,a classic tagine dish.roughly chop the fresh herbs and sprinkle over the finished dish.add a few parsley sprigs to garnish
Ingredients
- 2 tbsp Olive oil
- 8 chicken thighs boneless (skin off)
- 1 onion. chopped
- 1 tsp chopped fresh ginger
- 1 tsp Turmeric powder
- 1 tbsp honey
- 400g Carrots. peeled & cut into strips
- chopped parsley
- 1 lemon. cut into wedges to serve
Method
- 1. Heat the oil in a large pan with a lid, add the chicken then fry quickly until lightly coloured. Add the oinion and giner and cook for another couple of minutes.
- 2. Add 150ml water, the turmeric, honey and carrots, season well then stir. Bring to the boil, cover tightly then simmer for 30 mins until the chicken is tender. Uncover and increase the heat for about 5 mins to reduce the sauce. Sprinkle with parsley and serve with lemon wedges.
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1 Comments
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NikkiLovegrove Sun Sep 13 2009 • Reply
MMM this looks very nice, what spices are they though? Will do it in my new slow cooker xXx
Ingredients
- 8 chicken pieces
- chermoula spice
- ¼ bottle zesty ale
- 2 tblspns olive oil
- 2 onions
- 4 garlic cloves
- 4 tomatoes
- pinch saffron
- 2 bay leaves
- 1 chilli
- 1 pkt coriander
- 1 pkt parsely
- 100 g green olives
- 3 lemons
Method
- Rub 8 chicken pieces with a chermoula spice mix ( a tblspn each of cumin and turmeric).
- Stir in 1/4 bottle of zesty ale such as Stinger, then leave to marinate for 4 hours or ( better still) overnight.
- Heat 2 tblspns olive oil in a thick bottomed frying pan and brown the chicken on all sides.
- Remove the chicken then add two thinly sliced onions to the oil and fry until golden.
- Add 4 chopped garlic cloves and 4 chopped tomatoes together with a pinch of saffron and 2 bay leaves.
- Transfer the onion mixture and the chicken to a tagine or deep casserole, add one chopped chilli, 1 packet chopped coriander, 1 pkt chopped parsely, seasoning and the remaining 1/4 bottle of ale.
- Cook in a slow oven ( Gas 3 or 150 C) for 1 hour.
- Remove from the oven, stir in 100g green spanish olives and three quartered lemons. Serve immediately.
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