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Chicken, Raisins And Almonds Tagine

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Ingredients
  Chicken breast halves 8 , boned
  Olive oil 1 Tablespoon (As Needed)
  Onions 1 1⁄2 Cup (24 tbs), chopped
  Garlic 3 Clove (15 gm), finely minced
  Salt 1 Teaspoon
  Freshly ground pepper 1 Teaspoon
  Turmeric 1 Teaspoon
  Ground ginger 1⁄4 Teaspoon
  Cayenne 1⁄4 Teaspoon
  Fresh tomatoes 1⁄2 Pound, peeled, seeded and chopped
  Water 1 Cup (16 tbs)
  Fresh parsley 1⁄2 Tablespoon, chopped
  Cilantro 1⁄2 Tablespoon, chopped
  Raisins 1 Cup (16 tbs), soaked in water and drained
  Whole almonds 1⁄2 Cup (8 tbs), blanched
Directions

MAKING
1) In a Dutch oven, arrange the chicken breasts with 1/4 cup oil, onions, garlic, and spices.
2) Heat the chicken mixture and toss to coat evenly.
3) Mix the tomatoes and water in the chicken mixture.
4) Allow the chicken mixture to boil.
5) Lower the heat, put the lid and simmer for 10 minutes.
6) Stir in parsley-cilantro mix and raisins.
7) Put the lid on and cook for 20 to 30 minutes more until chicken is tender.
8) Using a slotted spoon take the chicken out and reduce sauce to a thick gravy.

FINALIZING
9) In a non-stock pan, heat enough oil to cover the bottom and fry almonds on both sides.
10) Remove and drain the almonds on paper towels.

SERVING
11) Dredge the almonds over the chicken and serve hot.

TIPS
The chicken may be made ahead and refrigerated or frozen.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
African
Course: 
Main Dish
Taste: 
Savory
Method: 
Stewed
Ingredient: 
Chicken
Preparation Time: 
10 Minutes
Cook Time: 
50 Minutes
Ready In: 
60 Minutes
Servings: 
8

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