Wednesday, December 31, 2008

Moroccan Chicken Tagine

Make the best traditional Moroccan Chicken Tagine with tomatos, onions, apricots, garlic, cumin, cinnamon, ginger, coriander, red pepper and cilantro. An easy and tasty recipe.

Ingredients - Moroccan Chicken Tagine:
  • 3 pounds bone-in chicken pieces, skin removed
  • 2 cups chicken broth
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 onions, chopped
  • 1 cup dried apricots, chopped
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground red pepper
  • 6 sprigs fresh cilantro
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 can (15 ounces) chickpeas (garbanzo beans), drained and rinsed
  • 2 tablespoons chopped fresh cilantro
  • 1/4 cup slivered almonds, toasted
  • Hot cooked couscous or rice
Preparation - Moroccan Chicken Tagine:
  • Place chicken in slow cooker. Combine broth, tomatoes with juice, onions, apricots, garlic, cumin, cinnamon, ginger, coriander, red pepper and cilantro in medium bowl; pour over chicken. Cover; cook on LOW 4 to 5 hours or until chicken is tender.
  • Transfer chicken to serving platter; cover to keep warm. Combine cornstarch and water in small bowl until smooth. Stir cornstarch mixture and chickpeas into slow cooker. Cover; cook on HIGH 15 minutes or until sauce is thickened.
  • Pour sauce over chicken. Sprinkle with cilantro and toasted almonds and serve with couscous.
Serves 4 - 6

Tip: To toast almonds, heat small nonstick skillet over medium-high heat. Add almonds; cook and stir about 3 minutes or until golden brown. Remove from pan at once. Let cool before adding to other ingredients.

1 comment:

Thank you so much for taking the time to comment! Enjoy Middle Eastern and Lebanese Recipes! :)

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