Moroccan Chicken Tagine












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Tagine is a spiced Moroccan-style chicken stew. This recipe includes chickpeas, apricots, tomatoes, lemons, and carrots, cooked with 8 different spices! The combination makes for a deliciously exotic, sweet & slightly spicy chicken dish. It is traditionally served with couscous but it's also perfect served with warm pita bread. It is a beautiful stew that looks as good as it tastes.

TURMERIC POWDER, Cumin, Coriander Powder, True Cinnamon, Paprika, Garam Masala, Cayenne, True Cinnamon Sticks

Ingredients:

3 lbs. chicken pieces, (breasts, thighs, legs, wings)

1 Tblspn flour

2 large onions, chopped

2 Tblspns minced garlic

1 - 2 Tblspns olive oil

1 tsp of each: Turmeric Powder, Cumin, Coriander Powder, True Cinnamon, Paprika, and Garam Masala

1/8 tsp Cayenne

Salt & Pepper, to taste

2 True Cinnamon Sticks

1/2 cup chicken broth

1/2 cup white wine

2 Tblspns tomato paste

2 Tblspns honey

1 Tblspn fresh ginger, chopped fine

6 ounces dried apricot, chopped

1 cup chopped fresh carrots

2 (14 ounce) cans of diced tomatoes

1 (15 ounce) can of chickpeas

1 whole fresh lemon, cut in quarters

Fresh cilantro, for garnish

Directions: Lightly brown the chicken pieces in a frypan with a little olive oil. Place the browned chicken in the bottom of a crock pot, slow cooker. Fry the onion and the garlic in the olive oil over medium heat for about 4 minutes. Add the flour, all of the spices, salt, pepper, and then stir in the broth, wine, tomato paste, and honey. Whisk this mixture until all of the flour is dissolved and it is slightly thickened. Add the diced tomatoes, ginger, apricots and carrots and then pour this mixture over the chicken in the crock pot, making sure the carrots are covered by the liquid. Place the lemon wedges and the True Cinnamon sticks in between the chicken pieces. Cook in the crock pot for 3-4 hours on High or 6-8 hours on Low. Add the chickpeas to the pot about an hour before the end of the cooking time. Garnish with fresh cilantro and serve over couscous, or with warm pita bread.

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