Chicken tagine. Buy us a cup of coffee. Thank you all so much for watching our recipe videos and supporting our channel. If you would to further support and help us.

The combination of spices and vegetable flavors are amazing. Tagine is the name for both the North African dish and the vessel in which it's prepared. This is the first time I had a "tagine" dish and I looked at a lot of other similar recipes on other sites before I settled on this one -- mostly because of. You can cook Chicken tagine using 15 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Chicken tagine

Prepare 1 kg of chicken (breast will work but thighs or 1 chicken quarter per person is best.).
You need 1 of vegetable stock.
It's 1 of bay leaf.
It's 150 g of dried apricots.
It's 2 tbsp of oil.
It's 4 of garlic cloves, crushed.
It's 2 of onions, roughly chopped.
It's 2 of cinnamon sticks.
It's 3 tsp of ground cumin.
Prepare 1 tbsp of coriander seeds, crushed.
You need 6 of cardamon pods, crushed.
Prepare 1 tsp of ground ginger.
You need of salt and pepper to season.
It's 1 glass of white wine.
You need 125 g of fruit chutney.

Felicity Cloake: Does this most famous of all Moroccan dishes actually need to be cooked in a real tagine? And do you serve yours with bread or couscous? Moroccan-style chicken with couscous and yoghurt. Try this simple one-pot chicken breast tagine.

Chicken tagine step by step

Place the dried apricots in a bowl and cover them with boiling water, leaving them to soak for at least one hour..
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..
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..
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..
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..
Leave to simmer on the hob for for about 1 hour stirring occasionally until the liquid has reduced by half..
Add the apricots and cook for a further half an hour..
The meat and vegetables should be soft and tender at this point..
Serve with rice, couscous or good chunky bread..

It uses store cupboard basics for a satisfying meal for four, or can be batch cooked for instant dinners. A tajine or tagine is a Berber dish which is named after the earthenware pot in which it is cooked. It is also called maraq or marqa. Moroccan Arabic طجين ṭažin is derived from Berber ṭajin "shallow. Recipes - Chicken Tagine With Leeks and Carrots - Chicken.ca.