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Chicken Tagine

Type: Chicken, Poultry
Courses: Main Course
Serves: 6 people

Recipe Ingredients

3 tablespoons 45mlOlive oil
1 1/2 lbs 681g / 24ozSkinless boneless chicken breast - cut into strips,
  And patted dry
1 1/2 cups 93g / 3.3ozSliced onions
1 1/2 cups 219g / 7.7ozCoarsely-chopped green bell pepper - (abt 1" pieces)
1 1/2 cups 165g / 5.8ozThickly-sliced carrots
1 1/2 cups 165g / 5.8ozThickly-sliced celery
3   Garlic cloves - peeled, left whole
  Salt - to taste
  Freshly-ground black pepper - to taste
2 teaspoons 10mlGround cumin
1/2 teaspoon 2.5mlGround coriander
3   Bay leaves
2 cups 474mlCubed (1") firm ripe plum or
  Other tomatoes
2 cups 292g / 10ozCauliflower florets
6 cups 1422mlWater
1   Chicken bouillon cube
1   Lemon - (or to taste) - cut into slices
2 cups 474mlCouscous
1/8 teaspoon 0.6mlHarissa paste - (to 1/4)

Recipe Instructions

In a casserole set over moderately-high heat, warm 1 tablespoon of the oil until hot. Add the chicken and cook, stirring, until no longer pink. With a slotted spoon transfer to a plate.

Add the remaining oil to the casserole, the onions, pepper, carrots, celery, garlic, salt, pepper, cumin, coriander, and bay leaves, and cook the mixture over moderate heat, covered, stirring occasionally, for 5 minutes.

Add the tomatoes and cauliflower and cook, stirring, 3 minutes more. Add the water, bouillon cube, and lemon slices, bring to a boil, and simmer, covered, 5 minutes, or until vegetables are just tender.

Return the chicken to the casserole, add the couscous, and cook over moderate heat, stirring, for 2 minutes. Add the Harissa paste and salt to taste, stir to combine and let stand, covered, off the heat 5 minutes. Remove and discard bay leaves before serving.

This recipe yields 6 servings.

Source:
MELTING POT with Padma Lakshmi - (Show # MP-1A57) - from the TV FOOD NETWORK

Rating

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5 (3 votes)

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