This is a main attraction for any party - a dish that is super easy to cook and will make you look like a star chef!!
If you don't have a tagine, then you can cook the chicken with the same method in any heavy bottomed pan over low heat. The key to develop those flavors is slow cooking.
Ingredients:
1 whole chicken cut into medium sized pieces(skinned)
2 onions - sliced finely
2 tbsp coriander powder
2 tsp turmeric
3 tsp black pepper
1-2 tsp chilly powder or paparika
4 tsp sumac powder
2 tsp white pepper
1 tsp nutmeg
1 tsp clove powder
1 tsp cardamom powder
2 tsp cumin powder
1 zest of lemon
1 lemon juice
4 garlic cloves - just peeled and crushed(not chopped)
Regular olive oil(or any other oil, like peanut oil)
Salt to taste
Method:
1. In a deep pan, heat some oil and brown the chicken pieces from all sides. Make sure they don't cook, just get colored.
2. In a tagine, layer the chicken at the bottom and put the sliced onions and garlic cloves on the top.
3. In a bowl, mix all the spices, zest, lemon juice and salt. Pour some water to make sure spices quote the chicken pieces well. The mixture should be a little runnier than a paste.
4. Pour the spice mixture over onions and chicken and mix well.
5. Cover the tagine and cook the chicken at 350F/177C oven for about 1 hour and 30 minutes.
Note: If you are cooking over a pan, then add a little chicken stock or water, about half cup, cover with a lid and cook for 1 hour at least. Then check until the meat falls off the bone.
6. Garnish with cilantro and serve.
Serve this with warm pita or lavash or you can eat with rice pilaf and salad! It's delicious just the way it is :)
To check out more ideas: Elegant Moroccan Dinner Party post.
Note that I did not add any oil in the tagine itself. That is because first, it's was already lightly coated in oil when I browned the pieces and second the chicken has enough water to prevent it from being dry. If you add oil, the dish will become too oily. Now that's not a pleasing thing for guests to gulp is it ;)
If you don't have a tagine, then you can cook the chicken with the same method in any heavy bottomed pan over low heat. The key to develop those flavors is slow cooking.
Ingredients:
1 whole chicken cut into medium sized pieces(skinned)
2 onions - sliced finely
2 tbsp coriander powder
2 tsp turmeric
3 tsp black pepper
1-2 tsp chilly powder or paparika
4 tsp sumac powder
2 tsp white pepper
1 tsp nutmeg
1 tsp clove powder
1 tsp cardamom powder
2 tsp cumin powder
1 zest of lemon
1 lemon juice
4 garlic cloves - just peeled and crushed(not chopped)
Regular olive oil(or any other oil, like peanut oil)
Salt to taste
Method:
1. In a deep pan, heat some oil and brown the chicken pieces from all sides. Make sure they don't cook, just get colored.
2. In a tagine, layer the chicken at the bottom and put the sliced onions and garlic cloves on the top.
3. In a bowl, mix all the spices, zest, lemon juice and salt. Pour some water to make sure spices quote the chicken pieces well. The mixture should be a little runnier than a paste.
4. Pour the spice mixture over onions and chicken and mix well.
5. Cover the tagine and cook the chicken at 350F/177C oven for about 1 hour and 30 minutes.
Note: If you are cooking over a pan, then add a little chicken stock or water, about half cup, cover with a lid and cook for 1 hour at least. Then check until the meat falls off the bone.
6. Garnish with cilantro and serve.
Serve this with warm pita or lavash or you can eat with rice pilaf and salad! It's delicious just the way it is :)
To check out more ideas: Elegant Moroccan Dinner Party post.
Note that I did not add any oil in the tagine itself. That is because first, it's was already lightly coated in oil when I browned the pieces and second the chicken has enough water to prevent it from being dry. If you add oil, the dish will become too oily. Now that's not a pleasing thing for guests to gulp is it ;)
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