Recipe: Yummy Chicken Tagine with Apple & Brinjal
Chicken Tagine with Apple & Brinjal. Chicken tagines, lamb tagines, vegetable tagines, egg tagines; with or without olives, with or without preserved lemons and so many other variations. The apples add a wonderful sweet and tangy dimension that complements the preserved lemon we're using in this recipe. Live from flavours Blue Whale asked Chief Charles Soussin to imagine six original recipes around different varieties.
Immediately place the second frying pan with a thick bottom and high board (or tagine shown). On medium heat, saute onion until the onion is. Tagine" refers to both the Moroccan braised dish and the traditional vessel it's prepared in. You can have Chicken Tagine with Apple & Brinjal using 11 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Chicken Tagine with Apple & Brinjal
- It's 500 g of chicken breast cut.
- You need 1/2 of apple.
- You need 1 of medium size brinjal.
- Prepare 1 of large onion.
- It's 1 of tomato.
- Prepare 1 teaspoon of ginger and garlic paste.
- You need 1 teaspoon of turmeric powder.
- Prepare 1 teaspoon of dhanya (coriander) powder.
- Prepare 1 teaspoon of jeera (cumin) powder.
- You need to taste of Salt and pepper.
- It's of Fresh chilli (optional).
The cooking times may vary depending on the size of your chicken. Transfer to tagine, if you are using one, or leave in skillet. Lentil Soup with Chicken Apple Sausage. Jump to Recipe·Print Recipe This Chicken Tagine with Potatoes, Carrots and Apples kicks off a brand new series on LinsFood!
Chicken Tagine with Apple & Brinjal instructions
- Marinade the chicken with ginger and garlic spice, turmeric, coriander, cumin, and salt and pepper to taste..
- Layer in the tagine pot the cut onions at the bottom, then the apple, then chicken, then diced tomato and lastly the brinjal.
- Cover with the tagine pot lid and slow cook on low heat for about 2 hours. Do not mix or add any water.
- After 1,5 hours, check to see if meat is soft and there is little to no water in the pot. Once ready, give the dish a quick mix. The apple and brinjal will disappear within the chicken. Garnish with nuts and herbs or fresh chilli as it's optional of your choose and serve. Enjoy!.
I've had a few requests from readers and (YouTube) viewers to do a tagine series and so, starting with this post, that's exactly what we shall be doing - a Tagine Masterclass! Cumin, coriander, turmeric, ginger and paprika are just a few of the spices you will combine to complete this recipe. A tagine was traditionally cooked in the remaining heat of the bakers' ovens in Morocco. The tell-tale conical clay pot is filled with meat, dried fruit and vegetables and a small amount of liquid and left to cook for hours on a slow heat, producing the most tender, meltingly delicious stew. Place the vegetables into the bottom of the tagine and arrange the chicken, skin-side up, around the top, wedging a slice of lemon between each piece of chicken.