Tagine of chicken with loads of flavors
>> Tuesday, October 5, 2010
After a long long break, I am back! Well, the PhD dissertation had to be submitted in between :) It might also have something to do with the summer in general as I am much less motivated to cook. Some very simple salad or just watermelon is enough most of the time. So, just as it starts getting cold again, here is a yummy tagine/casserole recipe from Soup's On!
Ingredients:
8 skinless-boneless chicken thighs
8 medium potatoes (peeled)
2 medium onions (chopped)
1/2 bunch cilantro
1/2 bunch parsley
1 cup chicken broth
4 garlic cloves (minced)
1 teaspoon ground turmeric
1 teaspoon ground ginger
1 teaspoon black pepper
2 cups of frozen small peas
Juice of 1/2 lemon
2 teaspoons of salt
2 tablespoons of olive oil
It is actually pretty easy to make, as you essentially mix everything together. I used a casserole dish, but you can of course substitute it with a tagine or a slowcooker. A few key points though. You should start with preheating the oven to 400 F, and wash the bunches of cilantro and parsley, using strings to tie each bunch. Place your casserole initially on the stove, heat the olive oil, and brown the chicken on all sides. Then add the potatoes, onions, garlic, broth, cilantro, parsley, turmeric, ginger and black pepper. It looks (see above) and smells so good! Close the lid, and bake in the oven for an hour. At this point you need to discard the cilantro and parsley, and add the remaining ingredients: peas, lemon juice and salt. Return to oven just until everything is hot.
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