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|
|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|
|1||tagine, medium heat|
|Oven||preheat to 350|
|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.
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