Moroccan Chicken Tagine
Morocco
Rédacteur en chef
Abuja, Nigeria ·
Cookies sur African Food Network
Nous utilisons des cookies essentiels au fonctionnement du site. Nous aimerions aussi déposer des cookies de mesure d’audience et des cookies publicitaires, uniquement avec votre accord. Vous pouvez choisir séparément pour chacun. Lire notre politique relative aux cookies
Abuja, Nigeria ·
Chicken tagine is Moroccan slow cooking at its most recognisable: chicken with preserved lemon, olives, onion and a warm spice blend, cooked gently until the meat falls apart. The name belongs to the vessel as much as the dish. A tagine is a shallow ceramic or unglazed clay pot with a tall conical lid. The cone is not decorative: steam rises, condenses against the cone and runs back down into the base, so the dish cooks in its own recirculating moisture with very little added liquid. It works like a slow cooker and gives the same result, meat that is tender and a sauce that has concentrated rather than evaporated. The spice profile is the Moroccan signature: paprika, cumin, ginger, coriander, cinnamon and cayenne together, with honey for balance and lemon for sharpness. Cracked green olives and preserved lemon go in at the end so they keep their character. It can be made in a tagine, in a Dutch oven, or on the stovetop, and this recipe uses the last. If you cook in an actual tagine on a hob, use the lowest setting you can: raising the heat cracks the clay.
A tagine is both a Moroccan earthenware cooking vessel with a conical lid and the slow-cooked dish made in it. The cone returns condensed moisture to the base, allowing long cooking with very little added liquid.
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient.
Combine the spices in a small bowl and set aside. Zest the lemon.
Combine 1 teaspoon of the lemon zest with 1 minced garlic clove and set aside.
Season both sides of the chicken with 2 teaspoons salt and 1/2 teaspoon pepper.
Heat the oil in a large heavy-bottomed Dutch oven or pan over medium-high heat until just beginning to smoke.
Brown the chicken skin side down in a single layer until deep golden, about 5 minutes, then flip and brown the other side, about 4 minutes more.
Transfer the chicken to a plate. When cool enough to handle, peel off the skin and discard it.
Pour off all but a tablespoon of fat from the pan.
Reduce the heat to medium, add the onion and cook, stirring occasionally, until browned at the edges but still holding their shape, 5 to 7 minutes. Add a few tablespoons of water if the pan gets too dark.
Add the remaining garlic and cook until fragrant, about 30 seconds.
Add the spices and flour and cook, stirring constantly, until fragrant, about 30 seconds.
Stir in the broth, honey, remaining lemon zest and 1/4 teaspoon salt, scraping the bottom of the pan to loosen the browned bits.
Return the chicken with any juices, reduce the heat to medium-low, cover and simmer for 10 minutes.
Add the carrots, cover, and simmer until the chicken is cooked through and the carrots are tender-crisp, about 10 minutes more.
Stir in the olives, the reserved lemon zest and garlic mixture, the coriander and a tablespoon of lemon juice. Taste and adjust.
Serve with couscous.
Notes personnelles de Amarachi IrobiSoyez le premier à noter cette recette
Vous l’avez cuisinée ? Votre note aide la personne suivante à se décider.
Aucun avis sur cette recette pour le moment. Si vous l’avez cuisinée, le vôtre serait le premier.
