Tagine (Mexican Chicken In Israeli Cookbook)

Name: Tagine (Mexican Chicken In Israeli Cookbook)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ~2-3 pounds of white meat chicken (at least this what I like to use); 1/3 cup of oil; 2 medium onions; 6 pieces of garlic; 6 spoons of tomato paste; 1 cup of water; 1 spoon of vinegar; 1/2 tea spoon of chili powder; a bit black pepper or paprika (I like paprika better); 2 tea spoon of ground cumin; 100 gram raisins; 100 gram green olives

Servings: persons

~2-3 pounds of white meat chicken (at least this what I like to use)
1/3 cup of oil
2 medium onions
6 pieces of garlic
6 spoons of tomato paste
1 cup of water
1 spoon of vinegar
1/2 tea spoon of chili powder
a bit black pepper or paprika (I like paprika better)
2 tea spoon of ground cumin
100 gram raisins
100 gram green olives

1
1. First, heat some oil in MACHVAT to fry chicken - once it is blacken and almost done, take out and set aside.
2
2. You can use, the same machvat, if you want to. Cut garlic and onions to small pieces garlic and fry on medium heat until translucent (not black). Add tomato paste, water and vinegar. Cook ~10 min until the sauce is thicken
3
3. add spices and chicken to the sauce; add olives and raisins (may need to wash them in water before it to clean them a bit)
4
4. cook 30 min on small heat , from time to time moving pieces of chicken within the sauce and making sure that sauce covers all pieces. If necessary water can be added.
5
5. adjust taste after 30-35 min cooking and make sure that chicken is soft and fully done. Sometimes it needs to be cooked another 5-7 min.
6
Note; because Dad does not like fried food, he actually put all Ingredients together in one big pot, add more water and cook without adjusting anything 40-45 min. It is also OK but less tasty in my opinion. I do agree however that using a big pot is more convenient than MACHVAT (more space for sauce and it's less messy; does not spill everywhere tomato sauce).

635

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: ~2-3 pounds of white meat chicken (at least this what I like to use), 1/3 cup of oil, 2 medium onions, 6 pieces of garlic, and more.

Yes, Tagine (Mexican Chicken In Israeli Cookbook) 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.

That's it — enjoy your meal!