How to make Moroccon Tagine - A flavourful chicken hotpot cooked in an authentic tagine dish
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Chicken (चिकन), Chicken stock (चिकन स्टॉक)
Cuisine : Moroccan
Course : Main Course Chicken
यह रेसिपी हिंदी में पढ़ने के लिए Click Here
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
For more recipes related to Moroccon Tagine checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Manchurian, Achari Mirchi Murgh . You can also find more Main Course Chicken recipes like Dum Murgh, Apricot Chicken, Quick Jeera Chicken, Kasundi Chicken.
Moroccon Tagine Recipe Card
Prep Time : Preparation Time
Cook time : Cooking Time
Serve :
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Moroccon Tagine Recipe
Chicken cut into 12 pieces on the bone 750 grams
Chicken stock 1 cup
Black pepper powder to taste
Coriander roots 10-12
Olive oil 3
Onions
Garlic chopped 1 tablespoon
Ginger paste 1 teaspoon
Tomatoes chopped 2 medium
Coriander powder 1 teaspoon
Cinnamon powder 1/2 teaspoon
Clove powder 1/4 teaspoon
Garam masala powder 1/2 teaspoon
Salt to taste
Lemon pickle 1 tablespoon
Green olives pitted 10-12
Method
Step 1
Add salt, black pepper powder to chicken and mix. Roughly chop coriander roots and add. Add 3 tbsps olive oil and mix and set aside to marinate.
Step 2
Transfer the chicken into a non stick pan and cook.
Step 3
Finely chop onions. Stir the chicken so that it cooks evenly all around. Preheat oven to 150°C.
Step 4
Remove chicken into a bowl. Add onions to the oil remaining in the pan and saute till lightly browned. Add garlic, ginger paste and tomatoes and mix. Add coriander powder, cinnamon powder, clove powder and garam masala powder and mix well.
Step 5
Add chicken stock and mix. Add lemon pickle and mix. Add chicken and mix well. Add green olives and mix. Cover and cook for 3-4 minutes.
Step 6
Transfer the chicken pieces into a tagine dish. Reduce the gravy slightly and then pour into the tagine dish. Cover with lid and cook in the preheated oven for 30 minutes. Serve hot.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.