Saturday, February 10, 2007

Chicken tagine Recipe

Serves 4-6


Chicken Breasts
Olive Oil
2 Medium onions (sliced)
2 Cloves Garlic
1 Tsp Cumin Seeds
1 Tsp Ground Coriander
1 Tsp Ground Ginger
1 Tsp Turmeric
1 Tsp Ground Cinnamon
1/2 Tsp Chilli Powder
1/4 Tsp Ground Nutmeg
375 ml Chicken Stock
250 ml Water
85g Seedless Dates halved
60ml Honey
80g Blanched Almonds Toasted
1 Tbsp Chopped Coriander


Cut Chicken into chunks and brown in oil in Skillet/Tagine then remove.

Add a little more oil add onions, garlic. spices and cook stirring until onions are soft.

Return chicken to the pan with stock and water simmer covered for one hour.

Remove lid simmer for about 30 minutes or until mixture slightly thickens and chicken is tender.

Stir in dates, honey and nuts and sprinkle with fresh coriander.

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