photo sharing and upload picture albums photo forums search pictures popular photos photography help login
Chris Gibbins | all galleries >> Galleries >> Kissing don't last; cookery do! > Chicken Tagine
previous | next
19-Jan-2021 © Chris Gibbins

Chicken Tagine

Cut chicken thighs into bite-sized chunks, dust lightly in seasoned flour and fry in hot olive oil until golden brown.
Scoop out and set aside. Fry a chopped onion and a crushed clove of garlic for a few minutes, until starting to soften,
then add a Tbs harissa paste, a tsp ground cinnamon, a tsp ground cumin, a tsp ground ginger and a tsp turmeric. Stir
for a minute over low heat, until the spices are fragrant, then add a couple of skinned and chopped tomatoes together
with a glass of chicken stock. Bring to a boil, cover and simmer for 10 minutes, until the tomatoes break down and
thicken the sauce. Return the chicken to the pan, together with a drained can of chick peas and a handful of dried apricots
cut in half. Cover again and simmer gently for another 15 – 20 minutes, until the chicken is fully cooked.
Garnish with chopped coriander leaves and serve with couscous.

Nikon Z 7II ,Nikon NIKKOR Z 24-70mm f/4 S
1/160s f/6.3 at 26.0mm iso3200 full exif

other sizes: small medium large original auto
share
Type your message and click Add Comment
It is best to login or register first but you may post as a guest.
Enter an optional name and contact email address. Name
Name Email
help private comment