Chicken Tangine

Mmmm chicken tangine, my new favorite dish!

The slow cooking of this dish allows the moisture in this dish to be reabsorbed into the chicken and the vegetables leaving you with a complexity of flavors and moist chicken. This dish is full of flavor to savor and will keep your guests coming back for more!
The original recipe by Mark Bitten can be found here: http://www.nytimes.com/2004/02/25/dining/the-minimalist-a-shortcut-to-morocco.html

Mark says to enjoy this over couscous, I put it over quinoa, but rice would work well too.

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Chicken Tangine
Course Main Dish
Cuisine Moroccan
Servings
Ingredients
Course Main Dish
Cuisine Moroccan
Servings
Ingredients
Instructions
  1. Put oil and butter in a large skillet or casserole, which can be covered later, and turn heat to medium high. When butter melts, add onion, and cook, stirring occasionally, until it softens, 5 to 10 minutes. Add garlic, a large pinch of salt and spices. Cook, stirring, for about 30 seconds. Add tomatoes, chickpeas, raisins and vanilla, and bring to a boil. (If mixture is very dry, add about 1/2 cup water.) Taste, and add salt as necessary.
  2. Sprinkle chicken pieces with salt, and nestle them into sauce. Cover, and 5 minutes later adjust heat so mixture simmers steadily. Cook until chicken is very tender, 45 minutes to an hour. Taste, and adjust seasoning. Then garnish, and serve with couscous.
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