- Cook chicken Tagine
- Cook bulgar (optional) Add 1 cup bulgar and 1 1/2 cups of water. Bring to a boil and cover and simmer for 12 minutes.
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- 4 chicken thighs skin on and bone in
- 4 chicken drumsticks bone in and skin on
- 2 teaspoons salt pink Himalayan
- 1 1/2 teaspoons freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 1 onion roughly chopped
- 6 cloves garlic peeled and chopped
- 1 teaspoon allspice
- 1 teaspoon turmeric powder
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 teaspoon sumac powder
- 1 teaspoon saffron threads optional
- 1 teaspoon cardamom powder
- 1/2 chili pepper finely chopped
- 2 sweet potatoes peeled and cut
- 1/4 cup Olives
- 2 cups chicken stock
- 1 tablespoon silan date honey
- 1/4 cup fresh cilantro roughly chopped
- 1/4 cup fresh parsley roughly chopped
- 2 lemons juiced
- 1/2 cup raisins regular and yellow
- Preheat oven to 350°F.
- Sprinkle the chicken evenly with salt and pepper
- Prepare a large oven proof pan or Dutch oven on high heat. Add the olive oil and get hot. Add the chicken and sear for 5 minutes per side. Remove and set aside.
- Add the onions and garlic and 2 tablespoons of chicken stock and cook for 6 more minutes, mixing often.
- Move the mixture to the side and place the sweet potatoes on the bottom of the pan. And bring the mixture over it.
- Add the chicken back in, all the spices, olives, raisins, silan and the fresh herbs and then remaining chicken stock.
- Cover and place in the oven for 1 hour. Serve with rice, Bulgar or couscous and a lemon wedge.
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Leftover tips for tomorrow’s lunch:
This chicken dish is even better the next day! Mix the bulgar into the juice from the chicken and reheat it and you will be jealous of your own leftovers!