Recipe

Chicken tagine

  • 1 hr 50 mins cooking
  • Serves 8
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Ingredients

Chicken tagine
  • 2 tablespoon olive oil
  • 2 kilogram chicken thigh fillets
  • 3 teaspoon cumin seeds
  • 3 teaspoon ground coriander
  • 1 tablespoon smoked paprika
  • 3 teaspoon ground cumin
  • 4 cinnamon sticks
  • 4 medium_piece (600g) brown onions, sliced thinly
  • 8 clove garlic, crushed
  • 3 cup (750ml) chicken stock
  • 1 cup (250ml) dry red wine
  • 1 cup (170g) seeded prunes
  • 1/2 cup (80g) toasted blanched almonds
  • 1/4 cup fresh flat-leaf parsley, coarsely chopped

Method

Chicken tagine
  • 1
    Heat half of the oil in large saucepan, cook chicken, in batches, until browned.
  • 2
    Meanwhile, dry-fry spices in small heated frying pan, stirring until fragrant.
  • 3
    Heat remaining oil in same saucepan, cook onion and garlic, stirring, until onion softens. Return chicken to pan with spices, stock and wine, bring to a boil. Reduce heat, simmer, covered, 40 minutes.
  • 4
    Stir in prunes, simmer, uncovered, about 20 minutes or until chicken is tender. Stir in nuts and parsley.

Notes

Traditional to North Africa, a tagine is an aromatic casseroled stew that is traditionally cooked and served in an earthenware dish also called a tagine.

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