Chicken Tagine Moroccain

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Chicken Marocain

I thought that I gave you too many sweets this period and as my son’s dentist say to him “Sweets are bad for your teeth”. So, let’s do something to change this today and make this beautiful Chicken Tagine from a country that is a lot different from where I live and probably from the countries many of you live in.
I cannot possibly claim that this dish is authentic because it simply isn’t. Nevertheless, it was really tasty and sure has the aromas and flavors of Morocco.
I visited Morocco 20 years ago. It was during those wild years of my youth. I was in my 20’s and I and a friend of mine from college decided to visit this exotic country. I was lucky enough to have two very open-minded parents who let me do this trip. Two girls at that age visiting Morocco was not something very common here in Greece back then. Anyway, we traveled to this beautiful country and we had a great time. All these flavors, the spices and the difference in culture and mentality astonished and impressed us. Overall it was an excellent experience and the people were very friendly. We came back with our luggage full of new places and new experiences. I can go on and on telling you so many things about this country good and bad, but I don’t want to tire you. So, let’s stick to the food.
As I told you before this recipe although not authentic, sure reminds me of the meals I had during my stay there. The original recipe comes from McCormick’s site, but I changed so many things -as usual- that my version only barely does it remind the original one. This was so good and so easy and quick that I definitely will make it again.

Chicken Tagine Moroccain

Ingredients
2 tbsp olive oil
700 gr. / 1.5 lb chicken breasts, boneless, skinless (You can use skin on /bone in, I bet they would taste as great)
1 onion, thinly sliced
1 garlic clove, minced
½ tsp cinnamon
1 tsp salt
¼ tsp ground ginger
¼ tsp ground cumin
Pinch of Greek saffron
1 cup diced tomatoes in their juice
1/4 cup dry red wine
2 tbsp honey
1/3 cup raisins
10 prunes, pitted

Instructions

In a skillet put the olive oil, sauté the onions and the garlic with the chicken breasts only until onions become transparent.
In a clay pot (like the Moroccan tagine) place the chicken and the onions.
Pour the diced tomatoes and the rest of the ingredients.
Cover and put in a preheated oven at 200° C for 45 minutes.
Serve with couscous or rice.
At this point I would like to wish to you a Very Happy New Year with your families and loved ones.
May this New Year heal all the wounds of the past and bring you more joy and love than the previous one.

Chicken Tagine Moroccain
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Main Course
Cuisine/ Κουζίνα: Morocco
Ingredients/ Συστατικά
  • 2 tbsp olive oil
  • 700 gr. / 1.5 lb chicken breasts, boneless, skinless (You can use skin on /bone in, I bet they would taste as great)
  • 1 onion, thinly sliced
  • 1 garlic clove, minced
  • ½ tsp cinnamon
  • 1 tsp salt
  • ¼ tsp ground ginger
  • ¼ tsp ground cumin
  • Pinch of Greek saffron
  • 1 cup diced tomatoes in their juice
  • ¼ cup dry red wine
  • 2 tbsp honey
  • ⅓ cup raisins
  • 10 prunes, pitted
Instructions/ Εκτέλεση
  1. In a skillet put the olive oil, sauté the onions and the garlic with the chicken breasts only until onions become transparent.
  2. In a clay pot (like the Moroccan tagine) place the chicken and the onions.
  3. Pour the diced tomatoes and the rest of the ingredients.
  4. Cover and put in a preheated oven at 200° C / °F 45 minutes.
  5. Serve with couscous or rice.

 
Μαροκινό Κοτόπουλο
 
Chicken Tagine Moroccain Recipe Type : Main Course Cuisine: Morocco Author: Katerina
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Κυρίως Πιάτο
Cuisine/ Κουζίνα: Μαροκινή
Ingredients/ Συστατικά
  • 2 κ.σ. ελαιόλαδο
  • 700 γρ. στήθη κοτόπουλου, χωρίς κόκαλα, και πέτσα (μπορείτε να χρησιμοποιήσετε με το δέρμα και το κόκκαλο, σίγουρα η γεύση θα είναι περισσότερη)
  • 1 κρεμμύδι, κομμένο σε λεπτές φέτες
  • 1 σκελίδα σκόρδο ψιλοκομμένο
  • ½ κ.γ. κανέλα
  • 1 κ.γ. αλάτι
  • ¼ κ.γ. τριμμένο τζίντζερ
  • ¼ κ.γ. κύμινο
  • 1 πρέζα ελληνικό σαφράν
  • 1 φλ. ψιλοκομμένες ντομάτες στο χυμό τους
  • ¼ φλ. κόκκινο κρασί
  • 2 κ.σ. μέλι
  • ⅓ φλ. σταφίδες
  • 10 δαμάσκηνα
Instructions/ Εκτέλεση
  1. Σε μια κατσαρόλα βάζουμε το ελαιόλαδο, σοτάρουμε τα κρεμμύδια και το σκόρδο με το κοτόπουλο στήθος μόνο μέχρι τα κρεμμύδια να γίνει διαφανή.
  2. Σε πήλινο σκεύος (όπως και το μαροκινό ταζίν) τοποθετήστε το κοτόπουλο και τα κρεμμύδια.
  3. Ρίχνουμε τις ψιλοκομμένες ντομάτες και τα υπόλοιπα συστατικά.
  4. Σκεπάζουμε και βάζουμε σε προθερμασμένο φούρνο στους 175° C για 45 λεπτά.
  5. Σερβίρουμε με ρύζι ή κους-κους.

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