Best Chicken Tagine

Name: Best Chicken Tagine
Ingredients: 1 tablespoon olive oil; 1 large onion, thinly sliced; 3 large garlic cloves, finely diced; 1 tablespoon chopped gingerroot; 1 1/2 tablespoons paprika; 1 teaspoon turmeric; 1/2 teaspoon ground coriander; 1/2 teaspoon ground cumin; 1/2 teaspoon cayenne pepper (to taste); 1/8 teaspoon ground cinnamon; 2 cups water or 2 cups chicken stock; 300 g chickpeas (or fresh); 425 g diced tomatoes; 1 tablespoon coriander root (finely chopped); 1/2 cup honey; 4 skinless chicken thighs or 6 -8 skinless chicken drumsticks; 1 teaspoon sesame seeds; 1 tablespoon coriander leaves (to garnish); 1 cup couscous; 2 teaspoons chicken stock powder; 2 tablespoons toasted almonds

21 ingredients

11 steps

Ingredients

1 tablespoon olive oil
1 large onion, thinly sliced
3 large garlic cloves, finely diced
1 tablespoon chopped gingerroot
1 1/2 tablespoons paprika
1 teaspoon turmeric
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper (to taste)
1/8 teaspoon ground cinnamon
2 cups water or 2 cups chicken stock
300 g chickpeas (or fresh)
425 g diced tomatoes
1 tablespoon coriander root (finely chopped)
1/2 cup honey
4 skinless chicken thighs or 6 -8 skinless chicken drumsticks
1 teaspoon sesame seeds
1 tablespoon coriander leaves (to garnish)
1 cup couscous
2 teaspoons chicken stock powder
2 tablespoons toasted almonds

Directions

1

Heat oil in heavy large pot over medium heat.
2

Brown chicken and remove.
3

Add onion, garlic, and ginger to the pot. Cover and cook until onion is tender, stirring often, about 5 minutes.
4

Add paprika, turmeric, ground coriander, ground cumin, cayenne pepper and cinnamon and stir 1 minute to lightly 'toast' the spices.
5

Stir in 2 cups water, chickpeas, tomatoes with juices, honey and coriander roots. Bring to boil. Reduce heat, cover, and simmer 10 minutes.
6

Sprinkle chicken with salt and pepper; add to pot. Cover and simmer for about 50 minutes - or until the chicken is cooked and tender.
7

Add more water to cover the chicken if liquid has evaporated.
8

When the chicken is almost ready, begin to prepare the cous-cous as per packet instructions. Add the chicken stock powder to the cous cous. When the cous cous has absorbed the liquid, add the almonds and stir through.
9

If using drumsticks, remove the drumsticks and strip the meat from the bones. Return the meat back to the mixture and mix through.
10

Stir sesame seeds through.
11

Serve on a bed of cous cous, garnished with coriander leaves.