A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you dont like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!
Directions for: Moroccan Chicken Tagine
Ingredients
For the Ras-el-Hanout Spice Mi1 Tbsp caraway seeds
1 Tbsp cumin seeds
1 Tbsp cardamom pods
3 Tbsp cinnamon
Pinch of cayenne pepper
For the Tagine:4 chicken legs, thighs and drumsticks separated
8 clove of garlic
cup of olive oil
1 cup dried apricots
1 cup dates, pitted
3 onions, sliced
3 Tbsp almond butter
pinch of saffron threads
1 tsp turmeric
Salt and pepper
cup cilantro leaves
Directions
For the Ras-el-Hanout Spice Mi1. Grind together in a spice grinder or mortar and pestle, and store in an airtight container. You may also mix the same spices pre-ground.
For the Tagine:1. Put 3 tbsp of ras-el-hanout in a food processor with garlic cloves and olive oil and puree to a smooth paste.
2. Place chicken thighs and drumsticks in a freezer bag with the paste, mix well and place in the refrigerator to marinate for a minimum of 1 hour.
3. Place the marinated chicken into a large pot along with dried apricots, dates, onions, almond butter, saffron, turmeric, salt and pepper. Pour in enough water to just cover everything, put a tight fitting lid on the pot and place over medium-high heat. Simmer for 2 hours, until the chicken legs are tender and the liquid has thickened. Adjust seasoning and add cilantro leaves just before serving.
See more: Main, Eggs/Dairy, Herbs, Poultry, Fruit, Chicken, Latin American, Slow Cook, Middle Eastern