Chicken Tajine
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Chicken Tajine

Chicken cooked in a clay pot.picture by Flickr/flequi

Chris Lüscher

Ingredients

4-serving
  1. 1 Chicken , cut into pieces
  2. 2 Onions , chopped coarsely
  3. 2 Red Peppers , cut into pieces
  4. 3 Cloves Garlic , chopped
  5. 1 Tablespoon Ginger , chopped
  6. 4 Potatoes , cut into pieces
  7. 0.4 Kilogram Tomatoes , peeled
  8. 2 Tablespoons Curry powder , spicy
  9. 0.75 Tablespoon Cumin
  10. 1 Tablespoon Honey
  11. 0.2 to taste Vegetable broth , concentrated , Litre
  12. 4 Tablespoons Almonds , peeled , chopped coarsely
  13. 2 Tablespoons Raisins
  14. 0.5 Teaspoon Saffron
  15. 2 Tablespoons Olive oil
  16. 2 Tablespoons Oil for frying (e.g. sunflower, peanut, canola)
  17. 1 to taste Salt ,
  18. 1 to taste Pepper ,

Method

60 mins
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    Water the clay pot if needed (use a traditional tajine pot that fits in your oven or a similar suitable clay pot with a cover, even a covered glassware pot might do). Preheat oven to 175C.

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    Gently roast the chicken pieces in the frying oil. Put them in the clay pot, leave the oil in the pan.

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    Gently roast the onions, red peppers, garlic, ginger and potatoes in the pan.

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    Add tomatoes, curry, cumin, honey, vegetable broth, almonds, raisins and saffron, let simmer for a few minutes. Taste and add salt or pepper if needed. The chicken is unsalted so far, so the vegetable mixture can be just a little bit salty.

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    Pour the vegetable mixture over the chicken, sprinkle with the olive oil. Cover the clay pot.

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    Bake in the oven for about 45 minutes or until the chicken pieces and the potatoes are done. Serve with rice or pita bread.

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