Recipe: Chicken Tagine
Chicken tagine recipe for an evening meal with friends, we loved the freshness of this dish. The chicken remained soft and flavored to perfection with all its spices. Cooking in a tagine is really exceptional for the chicken, it cooks gently in this earthenware bell and is delicately and delicately flavored. If you don’t have a tagine, you can cook directly in a cast iron casserole dish, but in this case, it’s good to cook directly in the oven. A complete recipe with this chicken tagine, the carrots will cook with the chicken and will flavor the sauce.
Recipe ingredients
- Chicken tagine recipe for 6 people:
- 1 chicken
- 2 onions
- 1 C. teaspoon paprika
- 1 C. coffee raz el hanout
- ½ tsp. ground coriander
- 1 C. 1 teaspoon ground cumin
- 2 tbsp. soybean
- 2 kg of carrots
- 2 tbsp. tablespoon olive oil
Instructions
- Cut the chicken into 6 parts.
- Heat a cast iron casserole dish with olive oil.
- Add the spices and wait for them to release their aromas.
- Peel the carrots, then cut them into slices.
- Peel and finely chop the onions.
- Grill the chicken with the carcass in the spicy oil to color them well.
- Reserve the chicken pieces as soon as they are well colored.
- Add the chopped onions to the hot flavored oil and soy.
- Add the carrots as soon as the onions are transparent.
- Cook for about five minutes.
- Transfer directly into the tagine, well collect all the juices.
- Cover with water, carrots should be covered.
- Place the chicken pieces on the carrots, but not in the water.
- Add the carcass if you have room.
- Bake in a hot oven at 200 ° for 1 hour.
Preparation time: 30 minutes
Cooking time: 60 minutes
Number of people: 4
5 star rating: 1 review
What wine to drink with: Chicken tagine
My favorite wine for this recipe: Bourgueil rouge Cépage Cabernet Franc; Cabernet Sauvignon
Temperature between 15 ° and 16 °
Cut the chicken
Sear the chicken
Spice up the chicken
Grill the spices
Sear the carrots
Well-colored chicken
Add the carrots to the tagine
Then the chicken
