Hello everybody, it is Brad, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, chicken tagine. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

It's a festive, exotic-tasting dish – perfect for special occasions – but it's also easy enough to throw together on a weeknight. Apricots, ginger, cinnamon, and cumin give this slow cooked chicken and vegetable dinner a savory and sweet Moroccan flavor. Serve chicken garnished with cilantro and almonds.

Chicken tagine is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They are nice and they look fantastic. Chicken tagine is something which I have loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can have chicken tagine using 15 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Chicken tagine:

1. Make ready 1 kg chicken (breast will work but thighs or 1 chicken quarter per person is best.)
2. Get 1 vegetable stock
3. Take 1 bay leaf
4. Prepare 150 g dried apricots
5. Get 2 tbsp oil
6. Prepare 4 garlic cloves, crushed
7. Prepare 2 onions, roughly chopped
8. Get 2 cinnamon sticks
9. Get 3 tsp ground cumin
10. Take 1 tbsp coriander seeds, crushed
11. Take 6 cardamon pods, crushed
12. Prepare 1 tsp ground ginger
13. Take salt and pepper to season
14. Make ready 1 glass white wine
15. Take 125 g fruit chutney

By the way, I have adjusted this recipe to use chicken breasts (which are more common in the West) but in Morocco you would. Remove the chicken to a large Dutch oven or tagine pot. Remove all but two tablespoons of the fat in pan, then return it to the heat, and brown the cauliflower and add to the chicken. Reduce heat below the pan, and add the onion, garlic, ginger and saffron.

Instructions to make Chicken tagine:

1. Place the dried apricots in a bowl and cover them with boiling water, leaving them to soak for at least one hour.
2. Heat 1 tbsp of the oil in a casserole dish over a high heat and brown the chicken. (if using breast slice into medium chunks before browning). Once browned transfer the meat to a plate for later.
3. Heat the remaining oil in the casserole dish over a medium heat. Add the garlic, onions, and carrots. Cook for about 3-5 minutes until softened.
4. Add all of the spices (bay leaf, cinnamon, coriander seeds, cardamon pods, cumin and ginger) and season with salt and pepper. Fry for a few more minutes.
5. Return the meat to the casserole dish with all the vegetables. Add the wine, chutney, water from the apricots and enough vegetable stock to cover the meat and vegetables. keep on the heat and bring to the boil, stirring occasionally to deglaze.
6. Leave to simmer on the hob for for about 1 hour stirring occasionally until the liquid has reduced by half.
7. Add the apricots and cook for a further half an hour.
8. The meat and vegetables should be soft and tender at this point.
9. Serve with rice, couscous or good chunky bread.

Add chicken, and brown on all sides. Transfer to tagine, if you are using one, or leave in skillet. The combination of spices and vegetable flavors are amazing. This can also be made in a Dutch oven. A nice ethnic alternative to chicken stew.

So that is going to wrap this up for this special food chicken tagine recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!