Chicken Tagine with Caramelized Tomatoes and Carrots

 

Preparation time: 20 minutes

Cooking time: 1 hour 45 minutes

Serving size: 1

Ingredients:

1 chicken leg and wing

1 large onion, finely diced

1 clove garlic, finely chopped

2 tablespoons vegetable oil

150 grams carrot, peeled and grated

200 grams tomato peeled, deseeded and diced into small pieces

2 tablespoons olive oil

¼ teaspoon chicken mrouziya (a mixture of spices)

¼ teaspoon turmeric

¼ teaspoon ginger

pinch of saffron

mixed bunch parsley and coriander

2 tablespoons margarine

2 tablespoons sugar

2 teaspoons gum Arabic and juniper berry crushed together

2 teaspoons ground cinnamon

orange blossom water

sesame seeds toasted in a dry frying pan

Directions:

Place the chicken pieces in a tagine. Add a thinly diced onion, a finely chopped and pasted clove of garlic, the finely chopped mixed herbs, 2 tablespoons olive oil and all the spices: turmeric, ginger, salt, saffron and mrouziya.

Mix together, making sure the chicken is well coated with the marinade. If you have time, you can prepare the marinade a day in advance and leave the chicken marinating in the refrigerator. The chicken will then be softer and tastier.

On low heat, sear the pieces of chicken on both sides for about 40 to 45 minutes. After 40 minutes of searing, check if the onions have released sufficient water. If not, add some cold water around the perimeter of the tagine (not directly on the chicken), and semi-cover until it boils. Then, fully cover and let steam for at least 1 hour.

While the chicken cooks, put the diced tomato in a saucepan with 1 tablespoon vegetable oil, and let it cook for about 20 minutes on low heat. Add 1 tablespoon margarine, and let it cook until the tomato is reduced and thickened. Add all the ingredients for caramelizing: 1 teaspoon cinnamon, 1 teaspoon gum Arabic mix, 1 tablespoon sugar and some orange blossom water. Allow mixture to caramelize for about 10 min (stir from time to time).

Put the grated carrots in a saucepan with 1 tablespoon vegetable oil, and let it cook on low heat for about 15 minutes. Then add 1 tablespoon margarine, and let cook until the carrot mixture is reduced. You can now add all the ingredients for caramelizing and follow the same procedure as you did with the tomatoes, caramelizing the carrots until soft.

Check the meat with a fork to see if it is cooked, (it should fall apart easily), and place the caramelized tomato on the chicken and the carrot around the tagine. Sprinkle the toasted sesame seeds on top of the tomato, and serve immediately.

 

Chicken Tagine with Onions and Dried Raisins

Preparation time: 20 minutes

Cooking time: 1 hour 45 minutes

Serving size: 1 person

Ingredients:

1 chicken leg

2 big onions, sliced thinly

1 clove garlic, finely chopped

25 grams raisins

2 tablespoons olive oil

½ teaspoon chicken mix

½ teaspoon turmeric

½ teaspoon ginger

½ teaspoon cinnamon

pinch of saffron

1 stick cinnamon

1 tablespoon honey

Directions:

Place the chicken in a tagine. Add a thinly sliced onion, a finely chopped clove of garlic, 2 tablespoons olive oil and the spices: turmeric, ginger, salt, saffron, the mrouziya (mixture of spices for chicken) and a stick of cinnamon. Mix so that the pieces of chicken marinate well. If you have time, you can prepare the marinade a day in advance and leave it in the refrigerator, leaving out the garlic. The chicken will then be softer and tastier.

On a low heat, sear the pieces of chicken on all sides for about 40 to 45 minutes; turn the meat frequently. Meanwhile, let the raisins soak in cold water.

Once the chicken is seared, add the second thinly sliced onion, the raisins and, if needed, a glass of cool water so that the chicken does not stick. Sprinkle with 1 teaspoon cinnamon powder. Do not mix. With a tablespoon, pour some of the sauce on the onions and the raisins; it will give them the taste and color of the sauce.

Let the tagine cook with the lid half on for approximately 1 hour. Then, using a fork, check if the meat is cooked. If it is good, add 1 tablespoon honey on top. If you still have a lot of sauce, you can take the lid off and let the sauce reduce until you obtain the desired consistency.

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