Chicken and Vegetables Tagine
1 hour Recipe Yield:
4-6 servings Difficulty:
Medium recipe
The basic rule when cooking chicken and vegetables tagine is to cook it for 2-3 hours over low heat. A sign of tagine readiness is when the meat easily separates from the bone.
Recipe Ingredients
Cooking Recipe
For the chicken and vegetables tagine recipe, the chicken must be divided into pieces, salt, pepper and fry on all sides until golden brown in a cauldron in 1 tablespoon of vegetable oil.
Cut eggplant into small pieces, mix with cinnamon and fry in 1 tablespoon of vegetable oil for 10 minutes until golden brown. In the same cauldron where eggplant and chicken were fried, add 1 tablespoon of vegetable oil.
Add the grated onion, finely chopped chili pepper, ground cumin and bay leaf to the heated oil. Season everything with salt and pepper and simmer for 5 minutes over low heat. After the time has elapsed, add the fried chicken, eggplant, chopped tomatoes and tomato paste to the cauldron. Cover with a lid and simmer over medium heat. After 25 minutes, add chopped lemon skin and cilantro. Simmer the tagine for another 1 hour over low heat. Serve ready tagine with couscous and harissa.