Monday, May 20, 2013

Moroccan Tagine

Moroccan Tagines are highly flavorful and aromatic dishes. Typically tagine must be cooked in a unique ceramic or clay cookware thats popular in North Africa. But this recipe can be made in your average pot, because I'm all for convenience and stuff. This recipe is slightly sweet, but oh so good. If you're up for a bit of change and what to be a bit daring and bold in the kitchen, try this out.


3-4 skinless, boneless chicken breasts cut into bite sized pieces
2 tsps ground turmeric
2 tsps paprika
1 tsp ground cinnamon
1 onion finely chopped
1 inch piece of fresh ginger, peeled and crushed
600ml chicken stock
1 handful dried apricots deseeded and chopped
1 handful prunes, deseeded and chopped


Mix the turmeric, paprika and cinnamon in a small bowl and season with salt and pepper.
Coat the chicken with the spice mix.
Heat oil in a deep pot ad cook the chicken over moderate heat, stirring constantly for 5 minutes or until it changes color. Remove the chicken pieces with a slotted spoon and set aside on a plate.

Add the onion, ginger and garlic to the casserole and cook over a gentle heat until onion softens.

Gradually stir in the chicken stock, increase the heat to high and bring to a boil. Add the dried fruit and  return the chicken and its juices to the pot.

Mix well, cover and simmer gently for 40 minutes.

Adjust the seasonings to taste, serve with hot plain boiled rice.

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