Moroccan Chicken Tagine

Name: Moroccan Chicken Tagine
Total time: 1800 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 500 gram chicken on bones, curry cut; 1-2 onions, chopped; 2 tablespoon olive oil; 1 tablespoon ginger-garlic paste; 1 teaspoon tomato paste; to taste salt; 1/2 teaspoon turmeric powder; 2 tablespoon yoghurt; 2 tablespoon parsley & coriander leaves, chopped; 1-2 dried lime; 1 teaspoon red chilli powder; 1 teaspoon garam masala powder; 1 tablespoon roasted coriander-cumin powder; 1/2 teaspoon pepper powder; 2 tablespoon cashew nuts; 1-2 tomato, sliced; 2-3 green chilies; 1pinch saffron soaked in 1/2 cup lukewarm water; as needed cashews to garnish; as needed coriander leaves to garnish

Bethica Das @kitchen_flavours

Sharjah (UAE)

#chickenrecipes - This is a classic Moroccan Dish where marinated chicken is slow cooked to perfection in a Tagine pot. This is my version of this popular cuisine, where I have added some yoghurt. Rest of the spices used are very much a part of Moroccan cuisine. This is a delicious dish with a subtle flavour of the saffron.

Few sliced veggies like carrots and potatoes along with dates, prunes and apricots too, can be added. It is traditionally relished with couscous, but for the Indian palate rice or any Indian bread is perfectly fine.

Bethica Das @kitchen_flavours

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Ingredients

30 minutes

3 servings

500 gram chicken on bones, curry cut
1-2onions, chopped
2 tablespoonolive oil
1 tablespoonginger-garlic paste
1 teaspoontomato paste
to tastesalt
1/2 teaspoonturmeric powder
2 tablespoonyoghurt
2 tablespoonparsley & coriander leaves, chopped
1-2dried lime
1 teaspoonred chilli powder
1 teaspoongaram masala powder
1 tablespoonroasted coriander-cumin powder
1/2 teaspoonpepper powder
2 tablespooncashew nuts
1-2tomato, sliced
2-3green chilies
1pinchsaffron soaked in 1/2 cup lukewarm water
as needed cashews to garnish
as neededcoriander leaves to garnish

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Steps

30 minutes

1

Marinate the chicken overnight with the ingredients starting from ginger-garlic paste to cashew nuts.
2

Heat oil in a tagine pan and saute the onion till light brown in colour.
3

Add the marinated chicken, saffron water, tomatoes & the green chilies.
4

Cook, covered on a low flame for 15-20 minutes or till the chicken is tender.
When done, switch off the flame and keep it covered for 10 minutes.
5

After 10 minutes.
6

Serve hot, garnished with fried cashews and coriander leaves