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Chicken And Date Tagine

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<p><a href="http://www.flickr.com/photos/bereninga/8850365748/">Image Credit</a></p>
Ingredients
  Chicken 3 1⁄2 Pound, cut into 10 serving pieces, wing tips trimmed
  Onion 1 Cup (16 tbs), chopped
  Garlic 6 Clove (30 gm), minced
  Flat-leaf parsley 1 Cup (16 tbs), chopped
  Cardamom 1 Teaspoon, ground
  Fresh mint leaves 3 Tablespoon, coarsely chopped
  Saffron threads 1⁄4 Teaspoon, crumbled
  Extra virgin olive oil 1⁄4 Cup (4 tbs)
  Fresh lemon juice 1⁄4 Cup (4 tbs)
  Cinnamon stick 3 Inch
  Orange 1 , pith removed
  Salt To Taste
  Defatted chicken broth 2 1⁄2 Cup (40 tbs)
  Freshly ground black pepper To Taste
  Canned garbanzo beans 15 1⁄2 Ounce, drained and rinsed (Chickpeas, 1 Can)
  Dates 8 Ounce, pitted, halved (Large Variety)
  Ripe plum tomatoes 6 , seeded and cut ito 1/2 inch dice
  Couscous 5 Cup (80 tbs), cooked
Directions

GETTING READY
1) Rinse the chicken pieces, discard any excess fat and dry them.
2) In a large bowl, add the chicken pieces with the onion, garlic, parsley, 1/2 cup mint, cardamom, saffron, oil and lemon juice, toss well to mix and coat. Refrigerate covered for 8 hours or overnight, turning occasionally.

MAKING
3) In a large heavy pot, transfer the chicken alongwith the marinade.
4) Stir in the cinnamon stick, orange peel, broth, salt and pepper.
5) Allow to boil over a medium-high heat, then partially cover and simmer on a medium low heat for 30 minutes.
6) Stir in the chickpeas, dates, and tomatoes, again partially cover and simmer for further 30 minutes.
7) Discard the cinnamon stick and peel, distribute the couscous among 6 shallow bowls.

SERVING
8) Spoon over the chicken and sauce, sprinkle with the 3 tablespoons chopped fresh mint and serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
African
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Chicken
Preparation Time: 
20 Minutes
Cook Time: 
50 Minutes
Ready In: 
70 Minutes
Servings: 
6

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