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Chicken Tagine

Ingredients

  • 400 g chicken thigh or breast, cut into cubes
  • 1 clove garlic, minced
  • 1 tablespoon harrissa paste
  • 1 bunch flat-leaf parsley, roughly chop the stalks and finely chop the leaves
  • 1 teaspoon cumin seeds, whole or ground
  • 1 teaspoon fennelseeds, whole or ground
  • 1 stick cinnamon
  • Preserved lemon, if available, otherwise use 2 thick slices of lemon, salted on both sides and leave for at least 30 minutes to 1 hour
  • 10 dried apricot halves, cut into quarters
  • 10 dried peach halves, optional, cut into quarters
  • Salt and pepper to taste
  • 2 tablespoons oil
  • Cup water
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00:15

Preparation time

00:15

Cooking time

Print

Preparation

  1. Recommended CADAC cooking Surface: Skotte
  2. Combine chicken, garlic, parsley stalks and harrisa paste, mix well and put aside. Heat pan, add oil, cumin seeds and cinnamon stick. When the seeds start popping, add the chicken. Turn the chicken over once or twice before adding water.
  3. Cover and cook for 5 minutes or until the chicken is 70% cooked. Add the remaining ingredients except the parsley leaves, stir a few times, cover and cook for a further 2-5 minutes.
  4. Transfer to a serving dish. Sprinkle the chopped parsley leaves over the dish. Season with salt and pepper and serve immediately.

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