Name: Moroccan Chicken Tagine recipe by Bethica Das at BetterButter
Prep time: 1440 min
Cook time: 20 min
Total time: 1460 min
Yield: 4
Ingredients: 500 gms. chicken on bones, curry cut; 1-2 onions, chopped; 2 tbsp. olive oil; 1 tbsp. ginger-garlic paste; 1 tsp. tomato paste; salt to taste; 1/2 tsp. turmeric powder; 2 tbsp. yoghurt; 2 tbsp. parsley & coriander leaves, chopped; 2 dried lime; 1 tsp. red chili powder; 1 tbsp. coriander-cumin powder; 1 tsp. garam masala powder; 1/2 tsp. pepper powder; 2 tbsp. cashew nuts; 1-2 tomatoes, sliced; 2-3 green chilies; pinch of saffron soaked in 1/2 cup lukewarm water; few cashews to garnish; coriander leaves to garnish

ABOUT Moroccan Chicken Tagine RECIPE

This is a classic Moroccan Dish where marinated chicken is slow cooked to perfection in a Tagine pot. This is my version of this popular cuisine, where I have added some yoghurt. Rest of the spices used are very much a part of Moroccan cuisine. This is a delicious dish with a subtle flavour of the saffron. Few sliced veggies like carrots and potatoes along with dates, prunes and apricots too, can be added. It is traditionally relished with couscous, but for the Indian palate rice or any Indian bread is perfectly fine.

Ingredients Serving: 4

500 gms. chicken on bones, curry cut
1-2 onions, chopped
2 tbsp. olive oil
1 tbsp. ginger-garlic paste
1 tsp. tomato paste
salt to taste
1/2 tsp. turmeric powder
2 tbsp. yoghurt
2 tbsp. parsley & coriander leaves, chopped
2 dried lime
1 tsp. red chili powder
1 tbsp. coriander-cumin powder
1 tsp. garam masala powder
1/2 tsp. pepper powder
2 tbsp. cashew nuts
1-2 tomatoes, sliced
2-3 green chilies
pinch of saffron soaked in 1/2 cup lukewarm water
few cashews to garnish
coriander leaves to garnish

Instructions

Marinate the chicken overnight with the ingredients starting from ginger-garlic paste to cashew nuts.
Heat oil in a tagine pan and saute the onion till light brown in colour.
Add the marinated chicken, saffron water, tomatoes & the green chilies.
Cook, covered on a low flame for 15-20 minutes or till the chicken is tender. When done, switch off the flame and keep it covered for 10 minutes.
After 10 minutes.
Serve hot, garnished with fried cashews and coriander leaves

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