Thursday, June 27, 2013

The word “tagine” refers both to the vessel in which the dish is cooked and the dish itself. Tagine dishes are best slow-cooked in a clay or ceramic tagine but you can use a medium-size lidded pot. This recipe also uses La Kama, an aromatic spice blend that creates a warm rather than a hot flavour.

Recipe by: Gold Restaurant
Serves: 10
Difficulty: Easy
Preparation: 20 minutes
Cooking: 1 – 1 ½ hours


T = tablespoon
t = teaspoon

10 small to medium sized chicken thighs
15 ml (1 T) oil
2 medium onions, chopped
3 cloves garlic, chopped
3 courgettes, cut on the diagonal (lengthways)
2 carrots, cut on the diagonal (lengthways)
100 g slivered almonds, lightly toasted
45 ml (3 T) Moroccan La Kama spice (ginger, nutmeg, cinnamon and turmeric)
1 x 400 g tin whole peeled tomatoes (chop and reserve the juice)
50g tomato paste
15 ml (1 T) brown sugar
150 ml chicken stock (preferably homemade)
125 ml fresh flat leaf parsley, chopped
125 ml fresh coriander, chopped
45 ml (3 T) lemon juice
5 ml (1 t) salt


Place your tagine or pot on the stove on a medium heat. Add a dash of oil. Add the onion and garlic and fry gently until soft.

Stir in the La Kama spice and mix well. Add a few tablespoons of water to avoid spices sticking to the bottom of the tagine or pot.

Add the chicken and toss it around gently to ensure that it’s well coated in the spice mix. Once coated, fry for approximately 5 minutes.

Add the chopped tinned tomatoes and tomato juice, tomato paste, sugar and stock. Stir well.

Bring to the boil and turn the heat down to a gentle simmer. Cover and cook for 20 minutes. Stir occasionally to ensure nothing sticks to the bottom of the tagine or pot.

Add the carrots and courgettes and stir through. Replace the lid and cook for a further 30 minutes.

Add the parsley, coriander and lemon juice. Check your seasoning and add salt and pepper if required.

Serve hot on a bed of couscous. Sprinkle with toasted almond slivers.



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