Chicken tagine
Description
The recipe won't take much time. Everyone's talking about cooking in a tagine these days. It's a special vessel where all ingredients cook in their own juices. To ordinary chicken, I added onions, spices (usually used in desserts), honey, and apricots. The taste of the finished dish amazed me—tender meat in a sweet and spicy coating. Serve the chicken with couscous or boiled rice. And for those who don't have this trendy appliance, I suggest using a regular cast-iron skillet with a thick bottom. Serve hot.
Instructions
- 1
Step 1
1. Place the tagine over low heat, add a piece of butter and all the spices, honey. Stir thoroughly and heat for 1 minute.
- 2
Step 2
2. I wash the chicken, dry it thoroughly with a paper towel, and remove any remaining feathers. I place the drumsticks in a tagine, sprinkle them with spices, and sear them on all sides for 3–5 minutes.
- 3
Step 3
3. Peel and wash the red onion, slice it into half-rings, add to the chicken, mix and sauté for about 5-10 minutes.
- 4
Step 4
4. I pour in water, add a few sprigs of cilantro, cover the tagine and cook for 20 minutes.
- 5
Step 5
5. Add the apricots, cut in half, as the last ingredient, close the lid, and simmer for no more than 5 minutes (just enough for the chicken to absorb the sweet flavor).
- 6
Step 6
6. I remove the cooked chicken from the heat and serve it hot with couscous and apricots.