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Sunday, 1 October 2017

Moroccan Chicken Tagine



            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. So check for a step by step method with pictures to prepare it.














  • 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
  • 1-2 dried lime
  • 1 tsp. red chili powder
  • 1 tbsp. roasted coriander-cumin powder
  • 1 tsp. garam masala powder
  • 1/2 tsp. pepper powder
  • 2 tbsp. cashewnuts
  • 1-2 tomato, sliced
  • 2-3 green chilies
  • pinch of saffron soaked in 1/2 cup lukewarm water
  • few cashews to garnish 
  • coriander leaves to garnish








           Marinate the chicken overnight with the ingredients starting from ginger-garlic paste to cashewnuts. 

          Heat oil in a tagine pan and saute the onion till light brown in colour. Add the marinated chicken, saffron water, tomatoes and 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. Serve hot, garnished with cashews and coriander leaves.




                        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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