Chicken tagine recipe
Discussion
Hi folks,
Cross posting from FB - but here is the recipe and method for a chicken tagine I made... For Cotty, Mobile Chicane, Clockwork Cupcake et al.
Ingredients:
6 x Bone-in chicken thighs (skin removed) - I think corn fed have the nicest flavour
1 x long ramiro red pepper
4 x cloves of garlic, (I'm loving smoked black garlic at present)
1 x medium red onion
1 x tbs of ras el hanout
1 x tsp of harissa paste
1 x 200ml of passata, or tinned tomoatoes (if using tinned +1 tsp of dark sugar)
3 x bunches of coriander, mint, flat leaf parsley
1 x 400g of chickpeas - pre-soaked or tinned
2 x preserved lemons
1 x 50g of butter
1 x tbs rice bran oil (optional, but has lovely flavour and high flash point)
100g per head of couscous
Method:
This may vary depending on tagine type - i.e. Does it have a metal base.
Break down the vegetables into a fine dice - and brown lightly in the tagine base or in a sauteé pan if using an all ceramic tagine - with a little rice bran oil. As the base is starting to colour, add the ras el hanout, harissa and chickpeas and chicken, along with the passata. Place in a 140.c (fan) oven for 2 hours, or longer as required.
When your getting ready to serve, chop the herbs, preserved lemons, and add butter and oil to a pan with a tight fitting lid, then the couscous at 80% to water ratio. Once cooked take half the herbs and stir through the couscous, keep the remainder for the tagine itself.
You should end up with something that looks like this:
Cross posting from FB - but here is the recipe and method for a chicken tagine I made... For Cotty, Mobile Chicane, Clockwork Cupcake et al.
Ingredients:
6 x Bone-in chicken thighs (skin removed) - I think corn fed have the nicest flavour
1 x long ramiro red pepper
4 x cloves of garlic, (I'm loving smoked black garlic at present)
1 x medium red onion
1 x tbs of ras el hanout
1 x tsp of harissa paste
1 x 200ml of passata, or tinned tomoatoes (if using tinned +1 tsp of dark sugar)
3 x bunches of coriander, mint, flat leaf parsley
1 x 400g of chickpeas - pre-soaked or tinned
2 x preserved lemons
1 x 50g of butter
1 x tbs rice bran oil (optional, but has lovely flavour and high flash point)
100g per head of couscous
Method:
This may vary depending on tagine type - i.e. Does it have a metal base.
Break down the vegetables into a fine dice - and brown lightly in the tagine base or in a sauteé pan if using an all ceramic tagine - with a little rice bran oil. As the base is starting to colour, add the ras el hanout, harissa and chickpeas and chicken, along with the passata. Place in a 140.c (fan) oven for 2 hours, or longer as required.
When your getting ready to serve, chop the herbs, preserved lemons, and add butter and oil to a pan with a tight fitting lid, then the couscous at 80% to water ratio. Once cooked take half the herbs and stir through the couscous, keep the remainder for the tagine itself.
You should end up with something that looks like this:
Tagine of Chicken with Preserved Lemons and Olives (Tagine Djaj Bi Zaytoun Wal Hamid)
From Claudia Roden’s book, Arabesque.
Simple and absolutely delicious. This is my favourite version of the classic dish.
You will need a wide casserole or heavy-bottomed pan that can hold all the chicken pieces in one layer.
Ingredients:
3 tbsp best extra virgin olive oil
2 onions, grated or chopped very finely
2-3 garlic cloves, crushed
½ tsp crushed saffron threads or saffron powder
¼-½ tsp ground ginger
1 chicken, jointed
salt and black pepper
Juice of ½ lemon
2 tbsp chopped coriander
2 tbsp chopped parsley
Peel of 1 large or 2 small preserved lemons
12-16 green or violet olives
Method:
In a wide casserole or heavy-bottomed pan that can hold all the chicken pieces in one layer, heat the oil and put in the onions. Sauté, stirring over low heat, until they soften, then stir in the garlic, saffron and ginger.
Put in the chicken pieces, season with salt and pepper, and pour in about 300ml water. Simmer, covered, turning the pieces over a few times and adding a little more water if it becomes too dry. Lift out the breasts after about 20 minutes and put them to one side. Continue to cook the remaining pieces for another 25 minutes or so, after which time return the breasts to the pan.
Stir into the sauce the lemon juice, the chopped coriander and parsley, the preserved lemon peel cut into quarters or strips, and the olives. Simmer, uncovered, for 5-10 minutes, until the reduced sauce is thick and unctuous. If there is too much liquid, lift out the chicken pieces and keep them on one side while you reduce the sauce further, then return the chicken to the pan and heat through.
Present the chicken on a serving dish with the olives and lemon peel on top of the meat.
From Claudia Roden’s book, Arabesque.
Simple and absolutely delicious. This is my favourite version of the classic dish.
You will need a wide casserole or heavy-bottomed pan that can hold all the chicken pieces in one layer.
Ingredients:
3 tbsp best extra virgin olive oil
2 onions, grated or chopped very finely
2-3 garlic cloves, crushed
½ tsp crushed saffron threads or saffron powder
¼-½ tsp ground ginger
1 chicken, jointed
salt and black pepper
Juice of ½ lemon
2 tbsp chopped coriander
2 tbsp chopped parsley
Peel of 1 large or 2 small preserved lemons
12-16 green or violet olives
Method:
In a wide casserole or heavy-bottomed pan that can hold all the chicken pieces in one layer, heat the oil and put in the onions. Sauté, stirring over low heat, until they soften, then stir in the garlic, saffron and ginger.
Put in the chicken pieces, season with salt and pepper, and pour in about 300ml water. Simmer, covered, turning the pieces over a few times and adding a little more water if it becomes too dry. Lift out the breasts after about 20 minutes and put them to one side. Continue to cook the remaining pieces for another 25 minutes or so, after which time return the breasts to the pan.
Stir into the sauce the lemon juice, the chopped coriander and parsley, the preserved lemon peel cut into quarters or strips, and the olives. Simmer, uncovered, for 5-10 minutes, until the reduced sauce is thick and unctuous. If there is too much liquid, lift out the chicken pieces and keep them on one side while you reduce the sauce further, then return the chicken to the pan and heat through.
Present the chicken on a serving dish with the olives and lemon peel on top of the meat.
hyphen said:
Cotty said:
Do you think a Tagine would work 
OP -2 hours or longer just for the cooking? Not for me.
I cook them in my Fast Slow Pro (pressure cooker), using one of the Instant Pot recipes and that is with Lamb not Chicken. Done in an hour or so end to end.
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