Chicken Tagine Recipe

Name: Chicken Tagine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 chicken leg, quarter; 2 teaspoons white wine vinegar; 1/4 teaspoon cinnamon; 1/4 teaspoon saffron; 1/2 teaspoon turmeric; 1/2 teaspoon ground ginger; 1/2 teaspoon paprika; 1/2 teaspoon cumin; 1 tablespoon olive oil, plus to oil tagine (a Dutch oven will suffice); 2 slices onions, chopped; 2 garlic cloves, sliced; 1/2 cup chicken broth; 6 kalamata olives, pitted; 2 -4 slices lemons, heavily salted; 2 dried apricots; 6 dried cherries; 2 tablespoons dried cranberries; 2 teaspoons cornstarch; 4 tablespoons dry cracked bulgur wheat or 4 tablespoons couscous

Servings: persons

1 chicken leg, quarter
2 teaspoons white wine vinegar
1/4 teaspoon cinnamon
1/4 teaspoon saffron
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
1/2 teaspoon paprika
1/2 teaspoon cumin
1 tablespoon olive oil, plus to oil tagine (a Dutch oven will suffice)
2 slices onions, chopped
2 garlic cloves, sliced
1/2 cup chicken broth
6 kalamata olives, pitted
2 -4 slices lemons, heavily salted
2 dried apricots
6 dried cherries
2 tablespoons dried cranberries
2 teaspoons cornstarch
4 tablespoons dry cracked bulgur wheat or 4 tablespoons couscous

1
Wash the chicken and pat dry. Pour the vinegar into the palm of your hand and rub all over the chicken. Mix the spices with the olive oil. Cover the chicken with the mix, place in a plastic bag, and refrigerate over night.
2
Preheat the oven to 325 degrees.
3
Oil the bottom of your tagine and brown the chicken on all sides. Add the onions and garlic and sweat to translucence. Add the broth and bring to a boil. Cover and place in the oven for 1 3/4 hours.
4
Spread the wheat out on a lipped cookie sheet and spritz liberaly with water and a pinch of salt. Let rest for 1 hour, sprizting frequently, as it swells up. Line a colander with a clean, damp dish towel and place over a simmering pot of water. Don't let the water touch the towel. Scrape the swollen couscous into the towel and fold the towel over. Let it steam for 15 minutes.
5
After the 1 3/4 hours add the fruits to the chicken and cook for 15 more minutes.
6
Make a paste out of the corn starch. Remove the chicken and fruits and add the paste, stirring until the sauce thickens. Place the chicken back into the sauce to re-heat, if necessary.
7
Plate the chicken on a bed of the couscous and flank with the fruits. Pour the sauce on top and serve.

236

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 chicken leg, quarter, 2 teaspoons white wine vinegar, 1/4 teaspoon cinnamon, 1/4 teaspoon saffron, and more.

Yes, Chicken Tagine falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Tagine

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