Here's a GREAT Chicken Tagine
Recipe - Ideal for a Party as you can see on our Big Tagine
Party Video Slide-show.
Actually - Tagine is the name of the conical lidded Cooking Vessel that
is traditionally used in Morocco to cook this Dish. It can, of course
be cooked in any kind of a sealed vessel.
We used an Earthenware casserole dish and sealed it with Aluminum foil.
The idea is to cook it long and slow to let the flavors develop and
it's really quite simple to prepare. Just follow the step-by-step
instructions for:
Perfect
result Every
Time.
Chicken
Tagine Recipe
Ingredients for Four People
2lbs. Of
chopped chicken meat - We prefer brown meat.
2 Medium
onions chopped.
1lb. Carrots
chopped into
bite size peices.
6 Cloves of
garlic - chopped.
4ozs.
Sultanas.
8ozs dried
apricots.
1 Tablespoon
of cumin seeds.
2 x 2" pieces
of cinamon stick.
3 Bay Leaves.
1/2 Pint of
chicken stock.
1/2 Pint of
fresh tomato sauce.
3 - 6 Dried
chillis
(depending on how hot you like it).
2 Tablespoons
of honey
1 Lemon -
juice of.
1 Bunch of
coriander leaves
- chopped.
Salt and
ground black pepper to taste.
Method
Now this is the Really Easy Bit.
Mix all the
ingredients together (no browning) in the Tagine or Casserole.
Put the lid on
the Tagine (or seal the casserole with a lid or some aluminum foil.
Place in a hot
oven 400º for 30 Minutes.
Then reduce the
heat to 300º and cook for a further 2 Hours.
Bring to the
table in the Tagine - take off the lid - sprinkle
with the Coriander and Serve with steamed Couscous.
