Spices Rich Chicken Tagine
Chicken Tagine With Vegetables
In this version of the Moroccan dish, the Chicken Tagine is cooked with spices and olives follow by serving on a bed of vegetable couscous.
Ingredients Of Chicken Tagine:
- 8 chicken legs (thighs and drumsticks)
- 2 tbsp. olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, crushed
- 1 tsp ground turmeric
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- 475ml / 2 cups of chicken stock
- 150g / 4 cups of pitted olives
- 1 lemon, sliced
- Salt and ground black pepper
- Fresh coriander (cilantro) sprigs, to garnish
For the couscous:
- 600ml / 2 ½ cups of chicken stock
- 450g couscous
- 4 courgettes (zucchini), thickly sliced
- 2 carrots, thickly sliced
- 2 small turnips, peeled and cubed
- 3 tbsp. olive oil
- 450g can chickpeas, drained
- 1 tbsp. chopped fresh coriander
Cooking Method Of Chicken Tagine:
Preheat the oven to 180C. Cut the chicken legs into two through the joint.
Heat the oil in a large, flameproof casserole and, working in batches, brown the chicken on both sides. Drain and remove to a dish and keep warm.
Add the onion and crushed garlic to the flameproof casserole and cook gently until tender. Add the spices and cook for 1 minute. Pour over the stock, bring to the boil, and return the chicken. Cover and bake for 45 minutes, or until cooked. Transfer the chicken to a dish, cover and keep warm.
Remove any fat from the cooking liquid and boil to reduce by one-third. Meanwhile, blanch the olive and the lemon slices in a pan of boiling water for 2 minutes, or until the lemon skin is tender. Drain and add to the cooking liquid, and adjust the seasoning to taste.
To cook the couscous, bring the stock to the boil in a large pan and sprinkle in the couscous slowly, stirring all the time. Remove from the heat, cover and leave to stand for 5 minutes.
Meanwhile, cook the prepared vegetables, drain and put them into a large bowl. Add the couscous and oil, and season to taste with salt and pepper. Stir the grains to fluff them up, add the chickpeas and finally the chopped coriander. Spoon the chicken on to a large serving plate, then cover it, and spoon over the liquid. Garnish and serve the Chicken Tagine with fresh coriander.
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