Moroccan Chicken Tagine


Moroccan Spice Blend:
1/4 cup ground cinnamon
1/4 cup ground cumin
2 Tbsp ground turmeric
2 Tbsp ground coriander
2 Tbsp ground ginger
2 Tbsp crushed dried mint
Inch Tbsp salt
2 Tsp ground black pepper
1/2 cup Sliced dried apricots
1/4 cup Blueberries
1/4 cup Coconut Oil, or Twice as Wanted
4 Tablespoons bone-in Poultry Eyebrow
1/2 Tiny Tsp, minced
2 Tsp Sliced garlic
Inch cup chicken broth
1/4 cup honey
1/2 bunch fresh cilantro, Sliced
1/4 cup toasted Chopped Peppers


Blend cinnamon, cumin, coriander, coriander, ginger, peppermint, salt, and pepper together in a bowl. Quantify out 1/2 cup colour combination and place the rest apart for yet another use.
Deliver a little pot of drinking water to a boil; then insert apricots and raisins. Cook until fruit is tender, about five minutes. Drain, booking 1/2 cup of drinking H20.
Pour olive oil into a huge frying pan or toaster to coating the ground; twist heat to moderate. Coat chicken with all the 1/2 cup spice mixture and set from the very hot oilcook until gold brown and releases readily out of the frying pan to 4 minutes each side.
Blend garlic and onion to frying pan chicken; stir and cook until fragrant, 2-3 minutes. Add apricots, raisins, allowed 1/2 cup drinking water out of poultry, fruit broth, and honeyreduce heat to very low and insure. Cook till chicken is incredibly tender, 1 1/2 to two weeks per day.
Drink poultry garnish with cilantro and peppers.

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