Chicken Tajine With Apricots Recipe (2024)

FAQs

What goes well with chicken tagine? ›

Tagine is frequently served over couscous. Plain couscous is fine though it's really nice with a little sprinkle of dried fruit and/or nuts littered throughout, or a spritz of fresh lemon. You'll find various flavouring options in the couscous recipe.

The versatile tagine pot can be used both on top of the stove or put in the oven. Dishes that are cooked in the pot can be taken straight to the table and served from there. Because of this, they are ideal for recipes for dinner parties or family gatherings.

Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins or sultanas, flaked almonds, saffron, lamb stock and honey to the casserole dish. Bring to the boil, cover with a fitted lid, place in the oven and cook for 2-2½ hours or until the meat is meltingly tender.

Popular at dinner parties and family meals, diners traditionally gather around the dish and eat by hand, using bread to scoop up the meat, vegetables and sauce. Alternatively, serve up the tagine with rice or potatoes.

Tagines often include various spices, such as turmeric, cinnamon, saffron, ginger, and cumin. Recipes can vary widely, from lamb to beef to chicken to fish; while some tagines feature dried fruit and nuts, you will also find fresh herbs, olives, and preserved lemons, and even eggs and sausage.

Tomato [Tomato, Tomato Juice, Citric Acid], Red Wine [Red Wine, Sulphur Dioxide], Water, Apricots (8%) [Apricots, Rice Flour, Sulphur Dioxide], Onion, Apricot Pulp (6%), Honey, Sunflower Oil, Dates (4%) [Dates, Rice Flour], Lemon Juice, Tomato Paste,Ground Coriander (2%), Dried Spices (2%) Lemon Zest, Garlic Puree, ...

To keep your tagine pot in perfect condition, it's always best to soak it in water before using. Soak your tagine pot by placing it directly into a kitchen sink or bathtub filled with water, ensuring all parts are thoroughly saturated. Tagines can easily crack if heated on a high temperature while empty.

When you cook in a Tagine you get the unique earthy flavor you can't get when you cook in a regular pot or pan. You can put a modern twist on any traditional dish or experiment with your own blend of ingredients.

If a recipe doesn't specify the amount of water to add, follow the general rule of thumb of 2 to 2 1/2 cups water for a large lamb or beef tagine with vegetables (half that amount of water for chicken due to shorter cooking time), and 1 to 1 1/4 cups water for a small lamb or beef tagine with vegetables (half that ...

They cannot resist thermo shocks and can easily crack. Please refrain from adding cold water on a hot tagine during cooking or right after. Start cooking with low heat until the tagine is warm. Then proceed to medium heat and do not increase the heat too high, keep it on a steady/stable temperature all the way.

Why is tagine so good? ›

The tagine's conical shape makes a uniquely moist, hot environment for the dish being cooked. The base is wide and shallow, and the tall lid fits snugly inside. As the food cooks, steam rises into the cone, condenses, and then trickles down the sides back into the dish.

Note: While electric stoves can be used to cook tagine, it's important to remember that traditional cooking methods offer a unique experience. If possible, exploring the traditional method of tagine cooking, such as over an open fire or on charcoal, can provide an even more authentic taste and experience.

The way a tagine is designed, with a cone-shaped top, means water condenses into steam and is retained in the dish; so tagines can become watery if you're not careful with your liquid measures. If you have added too much water, don't worry, you can reduce the liquids at the end of cooking to a thick sauce.

Fry the lamb in the oil in batches and tip it into the slow cooker. Fry the onion in the same pan for 5 mins or until it softens a little. Add the carrots and spices, stir everything together, add the tomato purée, stock and 250ml water and swirl everything around the pan. Tip into the slow cooker.

Chicken or vegetable tagines with preserved lemon

Better still would be a strong dry southern French rosé such as the Costières de Nimes I mention here or, you might be surprised to learn, an aged Rioja or similar Spanish red as recommended above.

Generously fruity and/or full-flavoured reds can stand toe to toe with the tagine. It goes without saying that you should try Syrah du Maroc 'Tandem', Alain Graillot et Thalvin as a first, ripe yet elegant port of call.

The best side dishes to serve with Moroccan chicken are couscous, jasmine rice, mashed potatoes, tzatziki, shakshuka, brown rice and vegetables, steamed carrots, eggplant caponata, tabbouleh, pita bread, grilled zucchini, cauliflower rice, roasted sweet potatoes, and baba ganoush.