14 - 20 November 2002 Issue No. 612 Living	Current issue Previous issue Site map
Published in Cairo by AL-AHRAM established in 1875		Recommend this page

Moroccan Chicken Tagine

By Moushira Abdel-Malek

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Ingredients:

1 kg. chicken boneless pieces (breasts and thighs)
1 large onion (chopped)
2 cloves garlic (chopped)
250 gms. pitted prunes
1 tbsp. honey
1 tsp. grated orange rind
2 cups chicken stock or water + chicken bouillon
1/4 cup fresh coriander leaves (finely chopped)
1 cinnamon stick
1/4 tsp. saffron threads or powder
2 tbsp. oil + 1 tbsp. butter
1 tsp. each: ground ginger, hot paprika, ground cumin, black pepper, salt.

Method:

Combine the garlic, ginger, saffron, paprika, cumin and black pepper in a bowl. Toss chicken pieces in the spices, then cover and refrigerate for 2 hours. Heat the oil and butter in a cooking pan and lightly brown the chicken in batches. Add the onion and stir until sautéed. Pour on enough stock or water and bouillon to cover. Simmer covered over low heat until chicken pieces are almost tender. Add the prunes, honey, orange rind, cinnamon stick and coriander. Cook uncovered for 30 minutes, or until sauce has reduced a little. Remove cinnamon stick before serving on a bed of steamed cooked couscous, garnished with golden fried slivered almonds. A yoghurt salad aside is recommended.

N.B.: chicken in this recipe can be replaced with either lamb or veal chunks.

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