Moroccan Chicken Tagine

Posted on July 8, 2012. Filed under: Uncategorized |

Moroccan Chicken Tagine

1 tablespoon olive oil
1 kilogram chicken pieces, whichever you prefer
1 onion, sliced
2 cloves garlic, finely chopped
10g coriander chopped fresh cilantro
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground ginger
½ teaspoon ground cinnamon
1 teaspoon salt
250ml chicken stock
1 can (400g) chopped tomatoes
225g dried prunes, cut into bite-size pieces
90g pitted whole green olives
1 lemon, cut into fourths
Hot cooked couscous or rice, to serve

Method

  1. In a large pot, heat oil over medium-high heat.  Place chicken pieces in oil; add onion and garlic.  Cook 6 to 10 minutes, turning chicken occasionally, until chicken is brown on all sides.
  2. Reduce heat to medium.  In a separate bowl mix together the spices, then sprinkle over the chicken evenly.  Add coriander, broth and tomatoes to the pot.  Turn chicken several times to coat evenly.  Add prunes, olives and lemon, pressing into liquid around chicken.  Reduce heat to low.  Cover and simmer about 30 minutes or until juice of the chicken is clear when thickest part is cut to bone.
  3. Remove chicken to a serving platter; cover to keep warm.  Increase heat to high; boil sauce uncovered about 4 minutes, stirring occasionally until thickened.  Pour sauce over chicken.  Garnish with additional chopped fresh coriander.  Serve over hot couscous and enjoy!
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