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Shicken Tagine

Ingredients
  Chicken thighs 2 Pound (boneless)
  Spice mix 2 Tablespoon (Ras el hanout)
  Olive oil 3 Tablespoon
  Cured black olives 1⁄2 Cup (8 tbs)
  Preserved lemon 1 Medium, thinly sliced
  Apricots 1 Cup (16 tbs), soaked in water for 1 hour, drained well
  Garbanzo bean 15 1⁄2 Ounce (Chick peas)
For the couscous
  Couscous 1 Cup (16 tbs)
  Water 1 Cup (16 tbs)
  Olive oil 1 Tablespoon
  Salt To Taste
Directions

GETTING READY
1. Marinate the chicken in the spice mix for 3 hours.

MAKING
2. Place a flat cast iron pan on the stove and place the tagine base on top. This is to avoid direct heat to the tagine pot.
3. Pour some olive oil and place the chicken pieces in it, let it cook for 10 minutes on medium heat.
4. Flip the chicken over and let it cook for further 10 minutes.
5. In the meantime thinly slice the preserved lemons and soak the apricots in water in a bowl.
6. Add the preserved lemons in the tagine along with soaked apricots, black olives and garbanzo chick peas.
7. Place the lid and simmer for 30 minutes.
8. In the meantime make the couscous. In a pot pour water and bring it to a boil and then add the couscous, olive oil and salt.
9. Let it swell and become light and fluffy, once done turn off the heat and let it rest.

SERVING
10. Serve the chicken tagine hot over a bed of couscous or with pita bread.

Things You Will Need
Tagine

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Moroccan
Course: 
Main Dish
Taste: 
Savory
Method: 
Simmering
Ingredient: 
Chicken Thigh
Restriction: 
High Fiber, High Protein
Preparation Time: 
225 Minutes
Cook Time: 
50 Minutes
Ready In: 
275 Minutes
Servings: 
6

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