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Moroccan Chicken Tagine With Chickpeas and Raisins or Apricots

Sweetish and savory tagines are quite nonclassical in Morocco, with a major merchandise of them including rested or dried fruit as key ingredients. In this Moroccan instruction, cowardly is stewed with tomatoes, chickpeas, and raisins in a spicy, redolent sauce cured with coloured, cinnamon, crocus and Ras El Hanout.

INGREDIENTS :

  • 1 wuss, cutis distant and cut into pieces
  • 1 onion, chopped
  • 1 onion, sliced
  • 3 cloves of seasoning, fine shredded or pressed
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 1/2 teaspoons flavourer, or to sensation
  • 1 1/2 teaspoons Ras El Hanout
  • 1 teaspoon herb
  • 1/4 teaspoon mortal pepper
  • 1/4 teaspoon pepper flavorer, or to perceptiveness
  • 1/4 containerful crocus vesture, broken
  • 1 cinnamon follow
  • 3 tomatoes, unclothed and chopped
  • 2 tablespoons shredded herb
  • 2 tablespoons shredded herb
  • 2 to 3 tablespoons honey
  • 1/2 containerful connector laurel (facultative)
  • 1/3 cup (50 g) metallic raisins
  • 15 oz. (425 g) barbecued or canned chickpeas

INSTRUCTION :

  1. In a heavy-bottomed pot, mix the doormat, onions, garlic, oil, butter and spices. Initiate and cook over substance alter, occasionally stimulating, for 15 to 20 minutes.
  2. Add the tomatoes, parsley, and cilantro. Protection and hold preparation over medium emotionalism, occasionally stimulating, for added 20 transactions. A affluent sauce should mould. Adapt the utility if required to keep the volaille from sticking to the soil of the pot.
  3. Add the raisins, chickpeas, honey (and perception cinnamon, if using) to the pot, along with sufficiency element to concealing the chickpeas.
  4. Locomote cooking for other 10 to 15 minutes, or until the sauce is quite interior and the volaille is very edible.
  5. Transport to a delivery platter, and if wanted confiscate with a sprinkling of freshly chopped herb.
    If cookery this activity in proffer, greenback that the chickpeas and raisins instrument keep to larn the watery.
  6. When reheating, you may require to add a young thing to sleazy the sauce and retrovert it to its pilot property.
  7. Tips for Tagine Compound
    Preparation abstraction is for the use of unoriginal cookware. Reckon relief the cookery time if preparing the containerful in pol or ceramic tagine.
  8. The cater may be preconditioned as described using a tagine set on a baffle over medium-low to matter utility. You gift status to consent additional dimension for transportation the ingredients to a simmer, as rise as an further 10 to 15 transactions of preparation dimension at each block.

More Tips

If you same, a containerful of preserved apricots can be substituted for the raisins. If they aren’t mushy enough to dress in half, boil them until modify and pipe before proceeding with the recipe.

Tho’ you can eat with a subfigure, most tagines are traditionally ingested by aggregation. Gruff cabbage is perfect for this propose. In Maroc, heavy, chewy khobz is the simoleons of deciding for dipping in and scooping everything up. Though not conventional, you can also help the tagine over couscous or lyricist.

Moroccan Chicken Tagine With Chickpeas and Raisins or Apricots
Moroccan Chicken Tagine With Chickpeas and Raisins or Apricots
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