Tag Archives: Tagine

Moroccan-inspired Chicken Tagine

Easy and delicious meal is what I had in mind today when getting a kilo of chicken clubs at the grocery. Turned to my tagine pot and ras el hanout spice and lemon. Added some herbs and onion and voila. Tried the newest household appliance when preparing couscous with tomato and garlic. My husband is an appliance geek and the cupboards are filling up with all sorts of gadgets. The mini-chopper and cream whipper  being one of the latest ones.

Back to the dinner.

The tagine pot – a kilo of chicken clubs,  1 tbsp olive oil, 1 onions, 2 garlic cloves, 2 dl water, 2 tsp ras-el-hanout, 2 tsp coriander, salt and white pepper, 1 lemon and four dried figs

Chop the onion and garlic and sauté in oil. Add the spices and pour in the water. Add the chicken, lemon and figs. Cook on slow heat under lock for 40 min.

Couscous and Brussels sprouts: 2 dl Brussels sprouts. Rinse and cut in two the sprouts. Roast in oven. Chop 2 tomatoes and one garlic clove in a mixer. Add 2 dl of couscous prepared according to the instructions on the package. Place the couscous and the Brussels sprouts on a platter. Sprinkle with olive oil.

Enjoy! Have a wonderful weekend!

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#38 Fragrant Chicken Tagini

imageA packet of chicken fillets in the fridge and a tin and another in the pantry. Additionally an unopened jar of Ras El Hanout spice that I had never used before. This was the start for this new concoction, a fragrant chicken pot with Moroccan inspiration.
For four portions you will need
Olive oil, 500 g chicken, 1 onion, 2 garlic cloves, 2 cm of fresh ginger, 10 pitted dried dates, 3 dl water, 2 tbsp ras el hanout, 2 canned grilled sweet peppers, and a handful of chopped mint and parsley, salt.
Chop the onion and sauté it in olive oil in a tagine pot. Add the chicken and fry until golden brown. Add the spices and pour in the water. Add the dates and diced sweet pepper. Simmer under lock for 20 minutes. Add the herbs before serving.

Taste and add salt if needed. Serve with couscous and baby spinach.

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