| Real Life Recipes
Chicken Tangine (Moroccan Chicken) |
| Chicken Tangine (serves 4 with leftovers) Dry Spices: 1 TBSP coriander seed 1 TBSP cumin seeds 1 TBSP black pepper corms 1 TBSP fennel seeds 2 TBSP coarse salt 1 TBSP curry powder (optional) Dry fry then grind all the seeds together, adding the curry powder and salt, mix thoroughly. Other ingredients 1 lb. skinless chicken thighs 1 red onion, roughly chopped 2 garlic cloves, minced 1 cup chicken stock ½ cup chopped apricots ½ cup chopped prunes olive oil for frying ½ hot chilli chopped finely ½ small can chickpeas ½ each red and yellow pepper, in pieces 1 cooking onions, finely chopped Method: Heat a large pan over high heat, and sear the chicken pieces, then remove to a bowl. Add the onions, the garlic and ½ the spice mixture, then toss to combine. Add ½ the stock and cook for 2-3 minutes to combine. Add the apricots, prunes, chick peas, chilli, peppers, the rest of the spices, and the rest of the stock to the same pan and swirl to combine for 1 minute. Add the spiced base to the tangine and top with the seared chicken. Add a full cinnamon stick, cover and bake at 325F for 1½ hours, or until meat is tender. Check at 1 hour and add more water or seasoning if needed. |