Chicken Tagine

Inspiration from the Bonechi Moroccan Cooking - Chicken Tagine

I took inspiration from the Bonechi Moroccan Cooking and tried the Chicken Tagine.

My husband is not a big fan of parsley so essentially I didn't use any in my cooking and I also didn't use the Salted lemon rind.

The end result, just the right amount of kick, a lovely soft texture and full of flavour.

Here is the recipe I used.

CHICKEN TAJINE

Ingredients

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  • 1.2 kg/2 1/2 lbs chicken, ready to cook

  • 2 eggs

  • 1 onion

  • 1 clove garlic

  • 1 bunch green coriander(for garnish)

  • 1 bunch parsley

  • 1 lemon

  • 2 sticks cinnamon

  • Ground ginger

  • Sweet paprika powdered saffron

  • saffron stems

  • Salted lemon rind (for garnish)

  • Salt and pepper

  • Olive oil

Servings: 4

Preparation time: 20’

Cooking time: 50’

Instructions

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  1. Cut the chicken into 10-12 pieces. Clean the garlic, onion, coriander and parsley and chop them separately. Wilt the onion in the tajine with 3 tablespoons of olive oil for 5 minutes.

  2. Add the chicken pieces and brown evenly. After 10 minutes add the garlic, coriander, half the parsley, salt and pepper, stir and let the flavours combine.

  3. Squeeze the lemon. Add the cinnamon, 1 level tablespoon paprika, a pinch of powdered saffron and saffron stems and the lemon juice to the pot with the chicken. Cover and cook over as low a flame as possible for 30 minutes, adding a little hot water if it tends to dry.

  4. Break the eggs in a bowl and beat with the rest of the chopped parsley, add to the chicken, stir and thicken for 5 minutes (if you prefer a creamier sauce, remove the pot from the stove when you add the egg mixture and cover for 5 minutes). Season to taste with salt and pepper and serve the chicken hot with springs or coriander and sliced lemon rind on top.

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