Chicken Tagine.

 

Chicken Tagine.

We are off on a road trip and I've stocked the fridge with a few of the family's favourite meals. This chicken tagine is probably going to be the last CCC post for a while, unless of course I manage to cook something worth sharing from our motorhome. Thank you for still being here and I hope to be back in the autumn with more recipes to share with you.

Thank you to the Mobile Crew for the Charlotte à l'Orange et à l'Armagnac. I used it to sweeten the tagine instead of dry fruits. For those without, marmalade or dry fruits will be just fine.

Preparation:

In a large bowl, put 

-600g free range chicken thighs.

-1/2tsp ground cinnamon,

-1/2tsp turmeric powder,

-1/2tsp ground ginger,

-1/2tsp paprika,

-1/2tsp cayenne pepper (adjust according to your taste)

-1tsp harissa paste (adjust according to your taste)

-salt/pepper.

-1tbsp olive oil.

Mix well to combine. Cover and refrigerate for at least 1 hours to overnight.

When ready.

In a tagine or casserole pan, fry

-1 sliced onion, with

-2 cloves chopped garlic,

-1tsp whole cumin seeds,

Cook, stirring until the onions have caramelised. Add

-chicken portions,

-1/2tsp paprika,

-1/2tsp cayenne pepper (adjust according to your taste)

-1/2 ground cinnamon,

-1/2tsp ground ginger,

-1/2tsp turmeric powder,

-2tsp harissa paste,

-chopped chillies (optional).

-salt/pepper.

Cook, stirring to coat the beef in the spices. Add

-3 tomatoes, quartered.

-250ml water or chicken stock,

-2tbsp chopped parsley,

-2tbsp chopped coriander,

-1tbsp Charlotte à l'Orange et à l'Armagnac

Stir well.

Cover with a lid.

Leave to simmer on medium-low heat for around 45 minutes or until the chicken is cooked through and tender.

Check and give the chicken a stir every 10 minutes or so.

When cooked.

Taste and adjust the seasoning.

You may need more soy sauce for saltines.