Sep 8, 2011

Chicken & Onion Tagine

Chicken & Onion Tagine

The Kefta Mkouara wasn’t all I cooked in the tagine this week. I still had a few chicken breasts that needed to be used up. Now one of my favorite foods is curried chicken, so I knew I would add a fair amount of curry powder for starters and take it from there.

Then it dawned on me: I had to try to combine the chicken with a more low-key version of my mezgaldi! So I added the onions, some garlic, a handful of raisins for a hint of sweetness and a few warm spices and let it all simmer into a loose, luscious sauce.

Both my guys devoured this and I was extremely charmed of it as well, to say the least. This one’s a definite do again.

 
Ingredients:

1 1/2 pound chicken fillet
3 medium to large onions
2/3 tbsp curry powder
1/8 tsp cayenne
1/4 to 1/2 tsp black pepper
1/4 tsp cinnamon (slightly heaping)
1 garlic clove
1 tbsp flour
1/2 tsp salt + a pinch extra
1/4 cup raisins
2/3 tbsp curry powder
2 to 3 tbsp sunflower oil
2/3 cup chicken stock

 

Directions:

Mix the 1st 2/3 tbsp curry powder with the flour, black pepper and salt.
Chicken & Onion Tagine

Cut each chicken breast into 3 or 4 large pieces and sprinkle the seasoning all over.
Chicken & Onion Tagine

For blogging purposes, I had to know exactly how much my onions weighed. Nearly a pound.
Chicken & Onion Tagine

Cut them in thick slices, grate the garlic and get the raisins ready for some action.
Chicken & Onion Tagine

 
I slowly heated my tagine. Feel free to use your Dutch oven in stead.
 

Heat 1 or 2 tbsp oil in a skillet and cook the chicken until it loses its rawness. Transfer the chicken to the tagine.
Chicken & Onion Tagine

Heat a little extra oil and sauté the onion slices until slightly translucent.
Chicken & Onion Tagine

Pour the warm chicken broth into the tagine. Never add cold liquids to a warm tagine or warm liquids to a cold tagine!
Chicken & Onion Tagine

As soon as the onions are nearly done, add the garlic and sprinkle the other 2/3 tbsp curry powder, cinnamon and cayenne pepper all over. Cook for an extra 30 seconds.
Chicken & Onion Tagine

 
I use a lot of curry powder in my dishes. Addicted to the stuff. Feel free to tone it down a little.
 

Top the chicken with the fragrant onions, add the raisins and, depending on the saltness of your stock, add a pinch of sea salt.
Chicken & Onion Tagine

 
Put the lid on and let it simmer for 20 minutes.
 

After 20 minutes it’s time to gently stir the onions allowing the liquid to naturally thicken up some.
Chicken & Onion Tagine

At this point I decided I also wanted some of the liquid to evaporate during cooking, so I simply stuck a fork between the top and bottom lid allowing some steam to escape.
Chicken & Onion Tagine

Simmer for another 15 minutes. This was perfect for us—I just needed the sauce to moisten and flavor the rice I was serving it with.
Chicken & Onion Tagine

 
If you’re looking for a thicker sauce, let it cook down without the lid or add some corn starch.
 

This was such a simple, tasty and extremely aromatic chicken tagine.
Chicken & Onion Tagine

Chicken & Onion Tagine
Ingredients
    1 1/2 pound chicken fillet
    3 medium to large onions (1 pound)
    2/3 tbsp curry powder
    1/8 tsp cayenne
    1/4 to 1/2 tsp black pepper
    1/4 tsp cinnamon (slightly heaping)
    1 garlic clove
    1 tbsp flour
    1/2 tsp salt + a pinch extra
    1/4 cup raisins
    2/3 tbsp curry powder
    2 to 3 tbsp sunflower oil
    2/3 cup chicken stock

Directions
    Mix the 1st 2/3 tbsp curry powder with the flour, black pepper and salt. Cut each chicken breast into 3 or 4 large pieces and sprinkle the seasoning all over. Cut the onions in thick slices and grate the garlic. Slowly heat the tagine on a flame divider or use your Dutch oven.

    Heat 1 or 2 tbsp oil in a skillet and cook the chicken until it loses its rawness. Transfer the chicken to the tagine. Heat a little extra oil and sauté the onion slices until slightly translucent.

    Pour the warm chicken broth into the tagine. Never add cold liquids to a warm tagine or warm liquids to a cold tagine!

    As soon as the onions are nearly done, add the garlic and sprinkle the other 2/3 tbsp curry powder, cinnamon and cayenne pepper all over. Cook for an extra 30 seconds.

    Top the chicken with the fragrant onions, add the raisins and, depending on the saltness of your stock, add a pinch of sea salt. Put the lid on and cook for 20 minutes. Then gently you stir the onions into the liquid, put a fork between the top and bottom layer of the tagine and give it another 15 minutes.

    Simmer for another 15 minutes. If you’re looking for a thicker sauce, let it cook down without the lid or add some corn starch.
Meal type: tagine, main course, chicken
Servings: 4
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