How to Cook Appetizing Chicken tagine

Without fail cooking ultimate Chicken tagine easy, tasty, practical.

Good Evening every body, at this time you get present recipe Chicken tagine with 15 ingredients and 9 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 15 ingredients and 9 stages of easy cooking Chicken tagine.

Ingredients for Chicken tagine

1. Needed 1 kg : chicken (breast will work but thighs or 1 chicken quarter per person is best.).

2. Needed 1 : vegetable stock.

3. Prepare 1 : bay leaf.

4. Needed 150 g : dried apricots.

5. Needed 2 tbsp : oil.

6. Needed 4 : garlic cloves, crushed.

7. Needed 2 : onions, roughly chopped.

8. Prepare 2 : cinnamon sticks.

9. Needed 3 tsp : ground cumin.

10. Prepare 1 tbsp : coriander seeds, crushed.

11. Prepare 6 : cardamon pods, crushed.

12. Prepare 1 tsp : ground ginger.

13. Needed : salt and pepper to season.

14. Prepare 1 glass : white wine.

15. Prepare 125 g : fruit chutney.

If all ingredients Chicken tagine it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking Chicken tagine

1. Place the dried apricots in a bowl and cover them with boiling water, leaving them to soak for at least one hour..

2. Heat 1 tbsp of the oil in a casserole dish over a high heat and brown the chicken. (if using breast slice into medium chunks before browning). Once browned transfer the meat to a plate for later..

3. Heat the remaining oil in the casserole dish over a medium heat. Add the garlic, onions, and carrots. Cook for about 3-5 minutes until softened..

4. Add all of the spices (bay leaf, cinnamon, coriander seeds, cardamon pods, cumin and ginger) and season with salt and pepper. Fry for a few more minutes..

5. Return the meat to the casserole dish with all the vegetables. Add the wine, chutney, water from the apricots and enough vegetable stock to cover the meat and vegetables. keep on the heat and bring to the boil, stirring occasionally to deglaze..

6. Leave to simmer on the hob for for about 1 hour stirring occasionally until the liquid has reduced by half..

7. Add the apricots and cook for a further half an hour..

8. The meat and vegetables should be soft and tender at this point..

9. Serve with rice, couscous or good chunky bread..

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