I had a nice long chat with my sister on Skype last night and she told me she had a casserole cooking, using a recipe from an old edition of 500 Casseroles I gave her recently. She said it smelled really lovely and later on, she tried it and is pleased with the results. So I decided to make my own Moroccan Tagine the next day.. 🙂
An aromatic and succulent way to prepare chicken, lamb, beef or pork. If a tagine is not available (an earthenware dish from North Africa), it can be prepared on top of the stove.
- 2 tbsp extra virgin olive oil
- 900g boneless skinless chicken breasts or thighs, cut into bite-sized pcs (or boneless lamb or stewing beef or tenderloin pork)
- ½ onion, finely chopped
- 3 cloves garlic, finely chopped
- 2 carrots, chopped
- 400g tin whole tomatoes with liquid
- 425g tin chickpeas, rinsed
- 350ml vegetable stock
- 1 tbsp lemon juice
- 1 tbsp sugar
- 1 tsp salt (I used 1/2 tsp)
- 1 tsp ground coriander
- a pinch of cayenne pepper
|Prep time||10 mins|
|Cook time||±100 mins|
|Total time||±110 mins|
- Heat oil in a large frying pan over medium heat.
- Add chicken and onion. Brown all over for 12 mins, stirring occasionally.
- Add garlic and continue cooking for 2 mins.
- Stir in carrots, tomatoes with liquid, chickpeas and stock.
- Add lemon juice, sugar, salt, coriander and cayenne.
- Bring to boil, reduce heat, cover and simmer for 30 mins, till chicken’s cooked thru and vegetables are tender.
- If using an authentic tagine, transfer mixture to tagine after it comes to boil. Bake in a preheated 190C oven for 30-40 mins.
- Serve immediately with steamed white rice or couscous.
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