Moroccan Chicken Tagine

November 12, 2012

A really simple dish that tastes amazing, and even better the next day.  If you have time, let this one sit for at least a day as the marinating really does make all the difference to the taste.  I also add through this any vegies i have lying in the fridge that need using up to increase the nutritional density of the dish. A tasty dish for whatever weather as it is light but also has the spice to warm you up.  Served with a fresh rocket, orange and date salad is delish.

Ingredients:

2 tsp ground ginger
1tsp ground cinnamon
1 ½ tsp ground turmeric
2 tsp paprika
½ tsp cayenne pepper
450g boneless and skinless chicken pieces, cut into chunks
2 tbsp olive oil
1 large onion, grated
1 garlic gloves, crushed
10g ready to eat dates cut in half
25 g flaked almonds
1 tsp clear honey
½ tsp saffron strands soaked in water
300m fresh chicken stock
400g can chopped tomatoes
2 tbsp chopped mixed fresh coriander and parsley

 

Method:

Preheat the oven to 150C.  Place the ginger, black pepper, cinnamon, turmeric, paprika and cayenne in a small bowl and mix to combine, then tip half into a large bowl.  Add the chicken pieces and toss until evenly coated.  Cover with cling film and chill overnight if time allows.

Heat a large casserole dish and add half of the olive oil.  Tip in the chicken and cook over a fairly high heat until evenly browned, then tip on to a plate.  Add the remaining olive oil to the casserole and stir in the remaining spices and the onion, then cook for 6-8 minutes, stirring occasionally.  Stir in the garlic and continue to cook for 2-3 minutes or until the onion is softened but not browned, stirring constantly.

Return the browned chicken pieces to the casserole with the dates, almonds, honey, saffron mixture, chicken stock and chopped tomatoes.  Bring to the boil, then transfer to the oven and cook for 1 hour until the chicken is completely tender but still holding its shape and the sauce has thickened.  To serve, transfer the chicken to a tagine or large dish and sprinkle over the coriander and parsley.

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