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Chicken Tagine Recipe

Moroccan Mediterranean Casserole

Here's a grest chicken tagine recipe - Ideal for a Party.
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 a large earthenware cooking tagine and the result was really delicious.

A Healthy Living Recipe

This great recipe qualifies for our healthy living seal of approval. Fresh - skinless chicken meat (use organic if you can) vegetables and health giving Spices.

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 results every time!

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Chicken Tagine Recipe

Ingredients for 4 People

2 lbs. of chopped chicken meat - We prefer brown meat.
2 Medium onions chopped.
1lb. Carrots chopped into bite size pieces.
6 Cloves of garlic - chopped.
4 ozs. Sultanas.
8 ozs 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.

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Method

Tasty Aromatic Tagine

Now this is the really easy bit.
Put all of the ingredients into a cooking tagine (holding back some of the coriander for garnish) and roughly mix them together with a large spoon.
Put the lid on the tagine (or seal the casserole with a lid or some aluminum foil).
Place in a hot oven 400ºf/200ºc for 30 Minutes.
Then reduce the heat to 300ºf/150ºc 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.