Author: admin

Pre preparation

Chicken:

• Make slits on the chicken pieces using a knife.

  Marinate with 3 tbsp lemon juice and 2 tsp salt. Leave aside for at least 1/2 an hour.
  

Vegetables:

• Slice onions.

  Peel and then Crush or grate garlic cloves.

  Peel carrots and potatoes with a peeler and cut long slices of both the root vegetables.

  Cut long slices of courgettes.

  Finally chop coriander leaves.

  For appearance, try to maintain  the same size and shape of the vegetables.
  

Mix together :

• 1 tsp salt

  1 tsp red chilli powder

  1 tsp Black Pepper Powder

  1 tsp cumin powder

  1 cup coriander leaves

  1 tsp crushed garlic

  1 tsp ginger powder

  2 tbsp lemon juice

  1 tsp paprika

  2 tbsp olive oil

  Marinate potatoes, courgettes and carrots with the prepared mixture and leave aside.

  Main Cooking

  • Spread sliced onion on the bottom part of the dish, evenly to make a bed.
  

Mix together:

• 2 tsp red chilli powder

  1 tsp black pepper powder

  2 tsp cumin powder

  1 cup coriander leaves

  1 tsp crushed garlic

  2 tsp ginger powder

  1 tsp paprika

  3 tbsp olive oil

  • Marinate chicken pieces with the prepared mixture.

  • Place two pieces in the middle and pile rest of the  chicken pieces on top of each other in the middle of the dish to form like a mountain.

  • Arrange the marinated vegetables all around the chicken.

  • Sprinkle cinnamon powder on top and close the lid.

  • Place the Tagine on a very low flame. You can place a flat pan on the Cooker before placing it. Let it cook for at least an hour. This should be enough time to cook the chicken and vegetables. You can open the lid and check. You should be able to see lots of steam and juices sizzling. Try not to open may times.

  • Chicken Tagine is ready to serve!

  • It can be served with steamed rice or couscous.
  

With chicken:

• Fry the sliced onions light pink. Add cumin seeds, chicken, ginger garlic paste and fry till the water released by the chicken dries out. Put in salt chilli powder and turmeric. Add chopped tomatoes, sugar and ¼ cup water. Mix in and cover with a lid. Cook it on high flame for 3-4 minutes. When it starts sizzling, cover and cook on low medium flame until the chicken is tender. It should take approximately 25 minutes. If the chicken is completely tender, taste to check seasoning. This dish needs to finish off with a semi dry consistency. Not a runny gravy neither too dry. Adjust the quantity of water according to how the dish looks, when you take the lid off. If you need to add water, make sure you add boiling water and simmer for 2-3 minutes to blend in flavours. Finally mix in green coriander leave sand green chillies (if using) after switching off the flame. 

With lamb/mutton

• In a pot, heat 3 tbsp oil, add cumin seeds and fry the meat with ginger garlic paste. The meat will release some water, continue frying until the water dries out. Once you can see a crisp texture of the meat, add a 2tsp of salt and chilli powder. Mix in the added spices and add approximately 2 cups of water. Cook on high flame, when the water starts boiling, cover and cook on low medium flame until the meat is almost 90% tender. This might take about 30-35 minutes depending upon the quality of meat used. In a separate pot fry the onions light pink in 2tbsp oil and then add copped tomatoes and sugar. Cover and cook until tomatoes are softened. 

  Check, if the meat is 90% tender mix in the cooked tomatoes and onions and cover and simmer cook on low medium flame for about 15-20 minutes to blend in everything together and cook the rest of the meat with the tomatoes. Finish with a semi dry consistency. Once taken off the flame, add green coriander leaves and green chillies.