Best Chicken Tagine

4.5(10)

This was inspired by a fantatstic chicken tagine from Melbourne's Meccah Bah. It has a lovely balance of spice and sweetness. I've customised it from other tagine receipes I've found - and I think this produces the best result. Modest .. maybe.. try for yourself!

by amanda l b·published 2007-02-20

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One Dish Meal

Servings

4 serving(s)

Total time

1h 10m

prep 10 min

Calories / serving

583 kcal

Ingredients (21)

serves

1 tablespoon olive oilolive-oil
1 large onion, thinly slicedonion
3 large garlic cloves, finely dicedgarlic
1 tablespoon chopped gingerroot
1 1/2 tablespoons paprikapaprika
1 teaspoon turmericturmeric
1/2 teaspoon ground coriandercoriander
1/2 teaspoon ground cumincumin
1/2 teaspoon cayenne pepper (to taste)cayenne
1/8 teaspoon ground cinnamoncinnamon
2 cups water or 2 cups chicken stockwater
300 g chickpeas (or fresh)chickpea
425 g diced tomatoestomato
1 tablespoon coriander root (finely chopped)coriander
1/2 cup honeyhoney
4 skinless chicken thighs or 6 -8 skinless chicken drumstickschicken
1 teaspoon sesame seedssesame-seed
1 tablespoon coriander leaves (to garnish)coriander
1 cup couscouscouscous
2 teaspoons chicken stock powderchicken
2 tablespoons toasted almondsalmond

Instructions (11 steps)

01Heat oil in heavy large pot over medium heat.
02Brown chicken and remove.
03Add onion, garlic, and ginger to the pot. Cover and cook until onion is tender, stirring often, about 5 minutes.
04Add paprika, turmeric, ground coriander, ground cumin, cayenne pepper and cinnamon and stir 1 minute to lightly 'toast' the spices.
05Stir in 2 cups water, chickpeas, tomatoes with juices, honey and coriander roots. Bring to boil. Reduce heat, cover, and simmer 10 minutes.
06Sprinkle chicken with salt and pepper; add to pot. Cover and simmer for about 50 minutes - or until the chicken is cooked and tender.
07Add more water to cover the chicken if liquid has evaporated.
08When the chicken is almost ready, begin to prepare the cous-cous as per packet instructions. Add the chicken stock powder to the cous cous. When the cous cous has absorbed the liquid, add the almonds and stir through.
09If using drumsticks, remove the drumsticks and strip the meat from the bones. Return the meat back to the mixture and mix through.
10Stir sesame seeds through.
11Serve on a bed of cous cous, garnished with coriander leaves.

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