Easy to make recipe and the result, melt in your mouth chicken flavoured with amazing spices and enough delicious sauce that's perfect for dipping in some nice flat bread
Cut the Chicken breasts into bite size pieces. Set the chicken aside. 4 boneless, skinless chicken breasts. 600ml chicken stock (I used Helva). Add the 1 tbs of olive oil to your pan and brown the chicken so that it is just sealed. Cook for 10 minutes, then add back the chicken and cook for a further 10 minutes. 4 boneless, skinless chicken breasts. 600ml chicken stock (I used Helva)
Recently I was kindly sent another Seasonal box from Knorr which included two baby chickens and given the challenge to either cook Marco Pierre White's recipe of Spatchcocked Chicken with Chipolatas and Rosemary, or come up with a recipe of my own
Add another glug of oil and throw in the chicken pieces. A tagine is historically a dish from North Africa and is the name given to the actual earthenware pot that the dish is cooked in
Straight from her new book on fermentation, foodie Charlotte Pike shares her recipe for chickentagine with homemade preserved lemons… Tuesday just got a whole lot better
Quick, simple, healthy and tasty – these are some of my favourite words when it comes to food and this deliciously easy Chicken, Apricot and Almond Tagine ticks all those boxes and more
Tagines make ideal winter dishes. Tagines were served to us as a warming winter dish and they are the perfect antidote to cold and dark winter evenings
Chicken with Olives Tagine 2016-03-14 10. 14 Serves 3 If you are looking for a recipe that tastes heavenly and makes the house smell fantastic try this Algerian Taginechicken with olives, a yummy recipe you must give it a go. Ingredients 3 Chicken legs 1 cup pitted green olives One lemon Salt and pepper to taste 2 tsp ground cumin 1 tsp ground ginger 1 tsp paprika 1 tsp ground cinnamon 1 tbsp olive oil 1 large onion, sliced 2 garlic cloves pressed 2 cups low-salt chicken broth 2 tbsp of chopped parsley. Instructions Heat oil in a large pan over high-medium heat, add onion slices and sautée for 2 minutes add the chicken and sprinkle with salt and pepper, cook 4 minutes on each side or until browned, add the garlic followed by other four ingredients and stir for a further minute, cover and let it cook for 30 seconds then pour in the chicken broth, stir and cover, bring to a boil. Squeeze enough juice from a lemon and cut it into widgets add it to the pan, reduce the heat and simmer until your chicken is cooked through add the olives in the last 10 minutes
This ChickenTagine with Potatoes, Carrots and Apples kicks off a brand new series on LinsFood. We then marinade the chicken while we get the other ingredients ready, then off we go, leaving everything on the hob
To cook the tagine I like to layer all the ingredients, starting with the onion, garlic and spices, next the potatoes, sprinkled with the apricots and dates followed by the carrots and placing the chicken thighs on top
When deciding what to do with a pack of chicken portions, my mind often strays to Moroccan cuisine as the tagine is very close to my heart and freezes well
For the chickentagine, heat a large heavy-bottomed saucepan until hot. Add a little olive oil and the chicken thighs, skin-side down, and fry until golden-brown, then flip over and brown on the other side before transferring to a plate
A chicken thigh recipe packed full of flavour. I would call it tagine like, without the need for a tagine pot or indeed burying it in the back garden in a mound of peat for several hours
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