WARNING WIP.
I got a tagine and made something random, because I had no idea what i was doing with it. Based on that experiment (which wasn’t strictly bad, just not great,) this will be what i think will be an improved version of that something.
Watch this space for the next update.
Serves 4, takes 2 hours so not for weeknights.
| Mise en Place | |||
|---|---|---|---|
| Spices | Staples | ||
| 2 tsp | ground corriander | 1 15 oz can | chickpeas |
| 2 tsp | ground cumin | 1 28 oz can | diced tomato, drained |
| 2 tsp | tumeric | 2 tbs | butter |
| 1 tsp | cinnamon | 2 tbs | olive oil |
| 1 tsp | kosher salt | Veggies | |
| 1 tsp | black pepper | 4 cloves | garlic, minced |
| 1/2 tsp | aleppo pepper | 1 inch | ginger, minced |
| Meats | 1 medium | white onion, sliced | |
| 1 | chicken breast, sliced in thirds | 1/2 cup | chopped dates |
| 4 | chicken thighs, cut in half | 2 carrots | julienned |
| Setup | |
|---|---|
| 1 | tagine, medium heat |
| Oven | preheat to 350 |
| Directions | |
|---|---|
| Step | Action |
| 1 | mix spices, salt, and pepper together in a bowl. set aside |
| 2 | Heat tagine over medium heat |
| 3 | melt butter and olive oil, brown chicken a couple minutes per side, evac |
| 4 | cook onions and carrots with a little salt till slightly soft, 5-7 minutes |
| 5 | add garlic and ginger, cook 1 minute |
| 6 | add in spices, mix well, cook 1 minute |
| 7 | add in dates, tomato, chickpeas cook 1 minute |
| 8 | add in chicken, kill heat, cover and put in oven |
| 9 | bake 60 minutes |
| 10 | at 60 minutes, take the chickens temp. thighs should be 160-165. |
| 11 | once done, rest 15 minutes |
| 12 | stir and serve |
On the first try, i didn’t brown the chicken well enough. That was a bad call on my behalf. I also overestimated how much my tagine could hold, so i had to scale back on the fly which isn’t fun. I also added carrots to this version and dialed back the dates a bit. I’m worried that the two together will add up to too much sweet, but we’ll see.
Categories: Mains
