Moroccan Chicken Tagine
Heavily spiced, folk-tender Moroccan chicken with zucchini, tomatoes and chickpeas slow-cooked in a clay pot.
- Recipe serves:5-6
- Preparation Time15 Minutes
- Cooking Time20 Minutes
Ingredients
- 1kg chicken, cut on the bone
- 400g tomato, halved
- 400g zucchini
- 2 cups chickpeas, cooked
- 1 cup coriander leaves
- 1 onion, chopped
- 2 Knorr Chicken Cubes
- 1 tablespoon ginger, chopped
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- 1 tablespoon crushed pepper
- 1 ½ teaspoon cinnamon powder
- 1 teaspoon turmeric
- Few cardamom and cloves
- 1 cup water
- 3 tablespoons oil
- Salt to taste
METHOD
- Heat oil in a clay pot. Add onion and ginger and sauté till fragrant.
- Add Knorr Chicken Cubes, cumin, cinnamon, pepper, turmeric, coriander powder, cardamom and cloves. Sauté till fragrant. Add chicken and sauté for a few minutes in spices.
- Pour water and boil till chicken is halfway cooked.
- Then, add sliced zucchini and tomatoes. Cover and cook till vegetables are tender and chicken is fully cooked. Add chickpeas and coriander leaves.
- Season to taste and serve hot.
- Introducing quick chicken recipes your whole family will love!
Chef’s Tip:
This dish is equally tasty with beef or mutton. It is ideal to pressure-cook beef or mutton and make the dish with the remaining juices to enhance flavour.
