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Tagine of Chicken
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
3 tablespoons extra virgin olive oil
In the bottom of your tagine or other burner safe ceramic casserole or stock pot heat the olive oil and then saute the chopped onion, rosemary, chili pepper, ginger, preserved lemon, and cinnamon several minutes to soften the onions and to start to brown just a bit. Add the chicken pieces (may wish to cut them into smaller and evenly shaped pieces) and cook over medium heat to brown them on all sides. Add the cinnamon sticks, honey, tomatoes with the juice, broth, salt and pepper. Bring to a boil, reduce to simmer, cover with the lid. Cook on low simmer for about 40 minutes. Correct the seasonings, and snip on the basil. Serve with plenty of freshly cooked couscous or rice or pasta.
Recipe created 2008-09-11.