Search
Generic filters
Exact matches only
Search in title
Search in content
Filter by Custom Post Type
Filter by Categories
Select all
Appetizers
Beef
Beverages & Cocktails
Breads
Cakes
Cheese
Chicken
Children Food
Cookies
Courses
Main Dish
Easy to make
Eggs
Fish
Food Videos
Fruits
Icecream
Mousse
Noodles
Omelet
Pasta
pickled
Pies
Pizza
Potato
Rice
Salads
Sauces
Seafood
Soups
Stew cooking
Stuffed
Tv Shows
Uncategorized
Vegetables
Vegetarion
Video Recipe
Filter by Cuisines
Select all
African
Ainu
American
Arab
Armenian
Assyrian
Balochi
Berber
British
Buddhist
Bulgarian
Cajun
Caribbean
Chechen
Chinese
Circassian
Crimean Tatar
East European
Filipino
French
Greek
Indian
Indonesia
Inuit
Irish
Italian
Japanese
Jewish
Kurdish
Maharashtrian
Malay
Malayali Food
Mexican
Middle Eastern
Israel
Mordovian
Native American
Nordic
North African
Parsi
Pashtun
Pennsylvania Dutch
Peranakan
Portuguese
Punjabi
Rajasthani
Russian
Sami
Sindhi
South American
South Indian
Spanish
Tatar
Thai and South-East Asian
Thailand
Turkish
Yamal
Zanzibari
Filter by Courses
Select all
Dessert
First Dish
Last Dish
Main Course
Main Dish
Side Dish


Print Recipe
Tagine of Chicken with Carrots
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep Time 10 minutes
Cook Time 50 minutes
Servings
Prep Time 10 minutes
Cook Time 50 minutes
Servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. The best carrots to use fpr this tagine are fresh garden ones with leafy tops. This dish is just as good served at room temperature I often prepare it for summer picnics.
  2. Ingredients: 1 free-range chicken, about 1.5kg, cut into 8 pieces 1 medium-sized onion 3 garlic cloves, finely chopped 55g fresh parsley, finely chopped pinch of saffron filaments, crushed 3/4 teaspoon ginger sea salt and finely ground black pepper 2 tablespoons extra virgin olive oil 750g carrots, sliced into medium-thick rounds a few sprigs of fresh coriander juice of 1/2 lemon 100g black or purple olives (optional)
  3. Directions: 1. Put the chicken pieces in a large, deep saute pan. Add onions, garlic, parsley, spices, sea salt to taste and 1/2 teaspoon pepper. Cover with water (about 750 mL) and pour in the olive oil. Bring to the boil over a medium-high heat, then cover and let it boil for 30 minutes. 2. Add the carrots and most of the coriander. pour in the lemon juice.Reduce heatto medium-low and cook, covered, for a further 15 minutes or until both chicken and carrots are done and the sauce has thickened. If you are using the olives, add them for the last 5 minutes of cooking. 3. Transfer the chicken pieces to a serving dish. Remove and discard the skin, if you like. If the sauce is too runny, increase the heat to high and boiled uncovered until it becomes very concentrated. Scatter the olives and carrots around the chicken and pour the sauce all over. Garnish with the reserved chopped coriander and served immediately.
Recipe Notes

Source: Old CookShare. Recipe ID: 2064

Share this Recipe